Kyoko Nagano

Kyoko Nagano is a serial entrepreneur and Michelin star restaurant enthusiast based in Kanagawa. As a Certified sake sommelier, fermented food sommelier, and tofu, inarizushi and soy oil meister, she is an expert on Japanese food and drink.

Kyoko has spent 17 years abroad in 4 countries, and is now on a mission in Japan to support small craft sake breweries and traditional cultural businesses to help them survive.

Mirin is being poured from a clear glass vessel into a small clear glass bowl. It's a light golden-y color similar to a white wine. Its viscosity can be seen as it is poured and by how it settles in the bowl.

What is Mirin: A Guide to Japan’s Signature Alcoholic Condiment

If you like Japanese food, then knowing about Hon Mirin is a must. Here we delve into Japan’s signature sweet alcoholic condiment, and why and how to use it.

A wooden masu cup filled with a light-brown sake kasu paste that has been formed into a peak.

A Guide to Sake Kasu and How to Use It

Sake kasu, or sake lees, is an extremely versatile and nutritious ingredient. Here’s what it is, the different types available, and how to use them.

What is Mirin: A Guide to Japan’s Signature Alcoholic Condiment

A Guide to Sake Kasu and How to Use It

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