The Honest Japanese Kitchen
Welcome to The Honest Japanese Kitchen.
This channel is for anyone who loves authentic Japanese cooking, quiet kitchen moments, and traditional culinary skills.
Here, you’ll find real techniques used by Japanese chefs—no narration, no gimmicks. Just the clean sound of knives, the gentle sizzle of the pan, and the beauty of simple ingredients.
Learn how to prepare sashimi, master knife skills, cook Japanese rice dishes, and discover the heart of Japanese home cooking.
🔪 Knife skills
🍚 Traditional recipes
🎧 ASMR-style cooking
Subscribe to explore quiet, honest Japanese cuisine with us.
How Japanese Chefs Prepare Octopus Sashimi | Mizudako Cutting Technique
The Complete Guide to Katsuo｜Season, Culture, Nutrition & Chef Techniques
How Japan Prepares Mirugai Sashimi | Rare Spring Seafood
How to Make Chawanmushi | Perfect Egg-to-Dashi Ratio & Silky Thickened Sauce
How to Cut Red and Yellow Bell Peppers | Japanese Chef’s Technique & Nutrition Guide
The Secret of Vitamin C 🍊 | Why Grapefruit Boosts Immunity, Skin & Metabolism
Why Japanese Chefs Use “Mentori” | The Secret to Perfect Simmered Vegetables
Japanese Matsutake Rice 🍂 | Autumn Aroma in a Clay Pot
Japanese Chef’s Knife Skills: Amberjack (Kanpachi) Sashimi | From Filleting to Elegant Plating
How Japan Prepares Raw Oysters | Safe, Healthy, and Beautiful
The Secret Japanese Fruit for Glowing Skin & Strong Immunity | Rich in Beta-Carotene and Antioxidant
How Japan Prepares Seri (Japanese Parsley) | A Fragrant & Healthy Winter Herb Dish
How to Plate Sashimi Beautifully | 2 Simple Chef Tips for Elegant Presentation
How Japanese People Turn Store-Bought Food into Fine Dining | Elegant Home Plating Secrets
Seared Tuna (Yakishimo-zukuri) | Rich in DHA | Japanese Technique for Brain & Body Health
How Japanese Chefs Peel Asparagus for Perfect Texture
This Japanese Autumn Rice Is Packed with Omega-3 | Sanma & Ikura
How to Make Japanese Horse Mackerel Rice Bowl with EPA & DHA | Aji Don Recipe
How to Make Momiji Oroshi｜Spicy Daikon & Chili Radish Condiment for Hot Pot & Sashimi
Sanma Grilled with Salt and Liver Glaze｜The True Taste of Japanese Autumn
How to Make Sanma Sashimi | Daimyo Oroshi, Skinning & Filleting Pacific Saury
How to Grill Sanma (Pacific Saury) with Salt｜Easy Japanese Recipe
How to Make Perfect Sashimi at Home (The Ultimate Guide for Beginners)
Unreal Japanese Chef Knife Skills | Mesmerizing Cutting Technique
How to Slice Salmon Sashimi | Salmon Sushi is Only 40 Years Old!?
Konnyaku: Japan’s Strange Food with Almost No Nutrition
Satisfying Japanese Knife Skills | Ultra-Thin Cucumber Cut
How to Fillet Horse Mackerel (Aji) | Japanese Fish Cleaning & Filleting Guide
How to Cut Corn Off the Cob | Easy Knife Technique