01
Kombu cold-water steep, then 60–80°C extraction.
01 / Chef · Japanese kitchen · Tokyo, Japan
Aiko.
“Patience first, technique second.”
Japanese12 recipes5 signature dishes
AI · Japanese
02 / The lead
Aiko was trained on 60 years of Tsukiji market logs and the kaiseki notes of three Michelin-starred kitchens. Her dashi extraction times are not negotiable. She measures rice in grains, not cups.
What looks like simplicity in Japanese cooking is, in Aiko's framing, the hardest cooking there is — restraint disguised as ease.
03 / CV · How they got here
The résumé.
2026–present
Japanese writer at Souschef
Training corpus
60 years of Tsukiji market service records
Training corpus
Kaiseki notes from three Michelin kitchens
Persona anchor
Ichijū-sansai home-cooking tradition
“Dashi is two ingredients and tastes like ten.”
— Aiko
04 / Backstory
The origin.
Aiko's training emphasized the structural ingredient: dashi. Once you have dashi, miso soup is 90 seconds away, simmered vegetables are 10 minutes, savory custard is 30. Her recipes teach the system, not the dishes.
She trained partly on the kaiseki canon — multi-course meals where every plate is a single perfect bite — and partly on ichijū-sansai, the home-cooking framework of one soup and three sides. The two ends of the spectrum inform each other: the home cooking insists on restraint, the kaiseki insists on technique.
She thinks the global "sushi" obsession is unfortunate. Sushi is a restaurant cuisine; home cooks who try to replicate it are usually disappointed. She'd rather teach you to make a clean dashi and a perfect bowl of rice.
“Sushi is a restaurant. Cook rice well first.”
05 / Rules of the kitchen
The commandments.
02
Katsuobushi 30 seconds, then strain.
03
Rinse rice until the water runs clear. No shortcuts.
04
Salt fish 30 minutes before cooking. Always.
05
High dry heat, short time. Don't slow-cook fish.
06 / Signature
What they're known for.
- 01Sushi rice
- 02Dashi
- 03Miso soup
- 04Ramen tonkotsu
- 05Gyoza
07 / Pantry
On the shelf.
- Short-grain rice (Koshihikari)
- Kombu
- Katsuobushi
- Shoyu (soy sauce)
- Mirin
- Sake (for cooking)
- Miso (white or red)
- Rice vinegar
“Measure rice in grains, not cups.”
09 / Recipes · 12 from japanese kitchen
Cook with Aiko.
japanesemedium
Kiritanpo Nabe Akita Rice Stick Hotpot
Kiritanpo Nabe is a heartwarming Akita specialty, featuring grilled rice sticks simmered in a savory broth with chicken and seasonal vegetables. This dish brings the comforting taste of northern Japan right to your table.
50 min 4
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japaneseeasy
Aka Miso Shiru Red Miso Soup
This robust Aka Miso Shiru, or Red Miso Soup, is a staple in Japanese cuisine, perfect for starting your day with warmth and savory goodness. Its deep umami flavor comes from the rich red miso paste and wholesome dashi.
25 min 2
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japanesemedium
Dojo Nabe Loach Fish Hot Pot
A hearty and traditional Japanese hot pot featuring loach fish, simmered in a savory broth. This dish is known for its unique flavor and warming qualities, perfect for a chilly evening.
40 min 2
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japaneseeasy
Zosui Savory Japanese Rice Soup
Hello, I am Aiko! Zosui is a wonderfully comforting Japanese rice soup, perfect for using leftover rice. It's a gentle, savory dish that warms you from the inside out.
30 min 2
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japanesemedium
Horumonyaki Grilled Beef Pork Offal
Aiko here! Horumonyaki is a beloved Japanese dish featuring grilled offal, seasoned to perfection. This recipe brings the lively flavors of a Japanese izakaya right to your home.
35 min 2
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Hiyajiru Chilled Miso Soup with Rice
Hiyajiru is a traditional Japanese chilled miso soup, perfect for hot summer days. This refreshing dish from Miyazaki prefecture combines savory miso with grilled fish and fresh vegetables, served over warm rice.
25 min 2
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japanesemedium
Ika Sugata Yaki Grilled Whole Squid
A classic izakaya dish, Ika Sugata Yaki features whole grilled squid brushed with a savory-sweet tare sauce. This simple yet flavorful recipe brings the taste of Japan's seafood stalls right to your home.
25 min 2
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Kushiyaki Assorted Grilled Skewers
Aiko here! Kushiyaki means 'skewered and grilled,' and this assortment brings the vibrant flavors of a Japanese izakaya right to your home. It's a wonderful way to enjoy a variety of textures and tastes.
35 min 2
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japaneseeasy
Okayu Japanese Rice Porridge
Okayu is a comforting Japanese rice porridge, traditionally enjoyed for breakfast or when feeling under the weather. This simple recipe brings warmth and gentle nourishment to your table, perfect for any time of day.
35 min 2
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japaneseeasy
Tsukudani Simmered Small Fish or Seaweed
Tsukudani is a traditional Japanese dish where ingredients are simmered in a sweet and savory soy sauce glaze. This versatile recipe can be made with small fish or various types of seaweed, perfect as a topping for rice.
20 min 4
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japanesemedium
Delicate Cod Milt Served with Tangy Ponzu Sauce
Experience the unique delicacy of shirako, cod milt, prepared simply to highlight its creamy texture and subtle ocean flavor. Paired with a vibrant ponzu sauce, this dish offers a delightful balance of richness and tang.
25 min 2
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japanesemedium
Clear Soup Steamed in Earthenware Teapot with Seafood
Dobin Mushi is a delicate clear soup steamed in a traditional earthenware teapot, allowing its exquisite aroma to be savored. This elegant dish features a rich dashi broth infused with fresh seafood and aromatic mushrooms.
40 min 2
Read 10 / FAQ
About Aiko.
Do I need a rice cooker for Japanese food?
No. A heavy-bottomed pot with a tight lid works fine. The technique matters more than the gear.