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.

A large open barrel of black Japanese vinegar. The shot has been taken from the point of view of someone pouring some into a small glass cup with a bamboo ladle.

A Guide to Japanese Vinegar: From Sushi and Dressings, to Mocktails, Tea and Beer

Japanese vinegar or ‘su’ (酢, す) is used in a wide variety of foods and drinks, including sushi, salads, stir-fries, ice cream, and even milk, tea and beer.

Part of a large round bamboo container/basket can be seen (similar to what you'd see at a yum cha or dumpling restaurant) and it is filled with immaculately-presented inari sushi (inarizushi) that have been placed in circular rows following the shape of the container. It's partially sitting on a wooden turntable (Lazy Susan) with three inari sushi placed directly in front of it. The table is covered in a table cloth with a pink floral design.

A Guide to Inarizushi: Japan’s Sweet and Juicy Inari Sushi, the Fast Food of Samurai

Inarizushi, also known as Inari Sushi, has been a staple Japanese food since the Edo period when it was a popular fast food for feudal lords and samurai.

Dried rice koji that has been broken up into chunks and arranged on a bamboo mat. To the right is a clear glass cup with a handle which is filled with amazake (white in color). The rice is clearly visible in the liquid. Behind it all is some green foliage aesthetically placed on the table.

A Guide to Amazake: Japan’s Non-Alcoholic Sweet Fermented Rice Drink

Amazake is a sweet traditional Japanese fermented rice drink. Learn about amazake culture, the types on offer, where and what to buy, and how to make it.

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.

A Guide to Japanese Vinegar: From Sushi and Dressings, to Mocktails, Tea and Beer

A Guide to Inarizushi: Japan’s Sweet and Juicy Inari Sushi, the Fast Food of Samurai

A Guide to Amazake: Japan’s Non-Alcoholic Sweet Fermented Rice Drink

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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