Nekko Kitchen
Journal
Brewing guides, utensils and recipes. Japanese tea and pantry, at home in the Swedish kitchen.
Behind Nekko6 min
Why we chose Kakurecha
The story of why Nekko Kitchen chose Kakurecha from Umegashima in Shizuoka: the tea that for decades was sold hidden inside other producers’ blends.
Read the article
Behind Nekko4 min
Why we chose Sea Vegetable
The story of why Nekko Kitchen chose Sea Vegetable in Japan as our suji aonori producer, and the moment we opened the first sample.
Recipes11 min
Aonori on Popcorn, Potatoes and Butter
Aonori is a fine green Japanese seaweed that lifts everyday food. Here are easy ways to use it on popcorn, potatoes, butter and more.
Food14 min
Japanese Seaweed: Nori, Aonori and Furikake
A practical guide to Japanese seaweed: what nori, aonori and furikake are, how they taste, and how to use them in everyday cooking.
Food10 min
What Is Furikake and How Do You Use It?
Furikake is a Japanese rice seasoning with seaweed, sesame and savory flavor. Learn what it contains and how to use it on rice, eggs and more.
Food8 min
Nori vs Aonori: The Difference and How to Use Them
Nori and aonori are both green Japanese seaweeds, but they are used very differently. Here is the difference in flavor, form and cooking.
More articles
Tea
7 articles
6 min
Genmaicha: popcorn tea, green tea with roasted rice
12 min
Green tea powder: matcha, sencha, and hojicha
6 min
Sencha vs Matcha: The Difference Between the Green Teas
9 min
Hojicha: roasted green tea for lattes and desserts
9 min
Sencha powder: a milder tea powder for lattes and baking
2 min
The Art of Choosing the Right Sencha: Taste and Quality
2 min
Sencha: A tribute to Japan's everyday tea
Food
4 articles
Equipment
6 articles
18 min
Matcha Set: How to Choose the Bowl, Whisk and Scoop
7 min
Matcha Whisk (Chasen): Use and Care
7 min
Matcha bowl (chawan): how to choose the right one
7 min
Matcha for Beginners: Starter Kits and Accessories
7 min
Japanese Teapot (Kyusu): How to Choose the Right One
7 min
Tea Storage: How to Choose a Tea Tin and Keep the Aroma
Recipes
5 articles
Behind Nekko
2 articles
Start here
New to the Japanese pantry?
Three articles, in the order we would read them ourselves.
- Understand the taste
Umami: The Fifth Taste and How to Cook With It
The fifth taste is the foundation of the whole pantry. Start with why.
- Meet the pantry
Japanese Seaweed: Nori, Aonori and Furikake
Nori, aonori and furikake: three forms of ocean flavour and when to use them.
- Cook something tonight
Aonori on Popcorn, Potatoes and Butter
Aonori on popcorn, potatoes and butter. The easiest route to your first umami.
We write about what we use in our own kitchens. The collection grows at the same pace: one thing at a time, only what we want to stand behind.