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Home » Japanese Ingredient Guides » Page 2

Japanese Ingredient Guides

Matcha Tea: Culinary vs Ceremonial (Matcha Quality Factors)
Matcha or Sencha: Tea Bags vs Powder
How Long Does Miso Last in the Fridge? (Storage Tips & Signs It’s Gone Bad)
Nori Seaweed Guide: Japanese Seaweed Sheets for Sushi

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Welcome to eyesandhour!

Hi, I'm Matt Eisenhauer ("eyes and hour"). In 2015, I became part-owner of a restaurant in Aoyama, Tokyo. Ever since then, I've been creating Japan-inspired recipes to share what I learn (over 8 years!).

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