Hi, I’m Ryuya — a professional chef and registered dietitian (kanri-eiyoshi, Japan’s national nutrition license) living in Kyoto. I cook nearly every day, at work and at home, and this site is where I share how Japanese food actually works.
I started this site because I kept seeing the same thing online: well-meaning articles about matcha, dashi, and Japanese cooking written by people who have never stood in a Japanese supermarket aisle, never bought tea from a centuries-old shop in Kyoto, and never made miso soup on a Tuesday night because that’s just what’s for dinner.
I have. That’s my everyday life.
What you’ll find here
Matcha and Japanese tea: how to choose real matcha, which brands Japanese people actually trust, and what’s worth your money. Uji, the birthplace of matcha, is a 30-minute train ride from my home.
Dashi and pantry staples: the sauces, stocks, and seasonings that make Japanese food taste Japanese, and where to buy them outside Japan.
The real Japanese kitchen: the tools we actually use, from tamagoyaki pans to donabe clay pots.
My promise to you
I only review products I have actually bought, brewed, or cooked with. When I say a matcha tastes grassy or a knife feels right in the hand, it’s because I tested it in my own kitchen in Kyoto — receipts and all.
Have a question about Japanese food or shopping from Japan? Reach me at umami.from.kyoto@gmail.com — I read everything.