Recipe questions & corrections
Contact the cooking journal
Use this page to ask a recipe question, point out an error, or suggest a topic. Messages go to the people who write and test the recipes, and replies are usually sent within a few days.
What to include in your message
Name the recipe and the step
helps most
Mention your equipment if it is relevant. If something failed, describing what happened is more useful than a general note that it did not work. Photos are not required but can help.
Say what you used
pan, stove, size
Pan thickness, burner size, and the height of your heat change how a recipe behaves. Saying so usually shortens the exchange, especially when the answer has to be adjusted on the spot.
A short description of what happened in the pan is often enough to trace where a step went sideways.
Recipe questions
Ask about ingredient substitutions, timing, or texture. Common questions on this home cooking blog move into the recipe notes, so a substitution that worked in your kitchen may end up helping the next reader working through the same traditional Japan recipes.
Questions that come up repeatedly are added to the recipe notes so other readers benefit. If a technique depends on your pan or stove, saying so usually shortens the exchange. We can tell you how a dish should taste and feel at each stage; we cannot taste your pot through the screen.
Simple kitchen tips we can answer directly include washing and soaking rice, salting vegetables, judging dashi strength, and rescuing an over-reduced sauce. For the wider sequence of a dish, the seasonal cooking guide and the recipe index carry the same steps in full.
Corrections
If a quantity, temperature, or step in a recipe looks wrong, report it and the recipe will be retested. Corrections are taken seriously, and the page is updated when the issue is confirmed.
Tell us which line you were reading and what you expected instead. A short note about what the dish did after you followed the step is the quickest way for us to find the fault.
Response times and limits
There is no phone line and no live chat for messages. The journal email above and the form on this page are the routes that reach the people who test the recipes.
Messages are answered in the order they arrive, usually within a few working days. The journal does not provide personal meal planning, medical advice, or commercial consulting of any kind.
Editorial email
[email protected]Journal address
1-8-11 Yukinoshita, Kamakura, Kanagawa 248-0005, Japan
Office hours
Monday to Friday, 9:00 AM – 6:00 PM
How your message is handled
The form asks for your name, email address, and message. That information is used to reply to you and is not sold or passed to third parties for marketing. The privacy policy explains retention and your rights in more detail.
If the form does not work in your browser, the address given in the footer can be used instead. Include the same details so the message can be matched to the right recipe. Topic suggestions are welcome and often shape future articles.
Read the privacy policyWhere the journal is written
The editorial desk sits in Kichijoji, Musashino, a short walk from the station's north side. Notes for the test kitchen and the seasonal cooking guide are written here; readers are welcome to use the map below to place the address, though the desk is not open to visitors.
1-8-11 Yukinoshita, Kamakura, Kanagawa 248-0005, Japan
Other ways to reach the journal
If the form does not work in your browser, the address given in the footer can be used instead. Include the same details so the message can be matched to the right recipe. Topic suggestions are welcome and often shape future articles.