I'd heard of tori paitan for years before anyone shared an actual recipe for it. My guiding star turned out to be a 1969 cookbook — Chinese Gastronomy — and its Cream Stock, a labor-intensive Chinese stock I consider the ancestor of tonkotsu. No seasoning, no shortcuts: just cracked bones, gelatinized collagen, and a hard boil that emulsifies fat into a broth with real body. Here's how that method, applied to chicken, becomes tori paitan — and where you can improvise.

Chawanmushi is a deceptively simple Japanese savory egg custard—but in the right hands, it becomes something much more. After two very different experiences at Kappo Kappo, I found myself revisiting this dish and discovering its depth: dashi, texture, technique, and a touch of luxury with uni and ikura. A simple custard, made complicated—and worth every step.

Warm, adaptable, and deeply practical, okayu is having a moment — and for good reason. This essay explores Japanese rice porridge, its barley cousin mugi-gayu, and how one simple method becomes a nourishing breakfast that changes with you.

Gather the family, put on your favorite goofy socks, and jump on that dough together. It’s a lighthearted, fun experience with food!