Think About Cooking with Science

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Cooking Is the Everyday Science

Enjoy Cooking While Thinking

I was a science and chemistry teacher. I thought I had taught my students the importance of using their brains and thinking while living.
When I came to Finland, living in an environment where I could not get the ingredients I took for granted, I realized that even cooking, which I love, was somehow passed off as lazy, based on a lot of unfounded assumptions.

Cooking is a science. It’s exciting to think about why things are like this, why they need to be this way.
I believe that understanding is being able to explain what you know in your own words.
Cooking is profound. There are countless ingredients and recipes all over the world. Even if it took me a lifetime, I would never be able to fully understand it.

I would like to use my background as a science teacher to share what I understand about cooking with as many people as possible in an easy-to-understand way.

What is umami?

What is seasoning?

What is dashi?

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How to Use Wasabi? Why Is Wasabi So Spicy?

Have you eaten wasabi? Wasabi tastes spicy. So, why is Wasabi spicy? How can we reduce the spiciness? And how to use Wasabi
Cooking Science

Questions about Umeshu – Plums Float! Sink! Wrinkled!

When you make umeshu, you will be surprised at the many changes. It is natural for the plums to float, sink, and wrinkle.
Cooking Science

What Liquor for Umeshu? Cannot Use Wine or Sake!

Here are some questions about making of umeshu. What alcohol do you recommend? Can wine be used? Can I make non-alcoholic umeshu?
Cooking Science

Questions about Umeshu – Honey? Less or Non-Sugar?

Can we make umeshu using honey or brown sugar? Can we use less sugar or non-sugar? All are Yes. Check the detail here.
Cooking Science

Umeshu WITHOUT Rock Sugar – With White Sugar

Rock sugar is essential for making umeshu. Is it true? I don't think so. I did experiment and succeeded to make fruit wine with white sugar.
Cooking Science

What is Important for Making Tasty Umeshu – Only One Tip

Let's check what is the key to making umeshu delicious and how it works. There is only one point; shaking.
Cooking Science

Mechanism of Umeshu and Japanese Fruit Wine-2

Umeshu and Japanese fruit wine are easy to make. If you understand how they work, you can make more tasty umeshu without making mistakes.
Cooking Science

Mechanism of Umeshu and Japanese Fruit Wine-1

Umeshu and Japanese fruit wine are easy to make. If you understand how they work, you can make more tasty umeshu without making mistakes.
Enjoy 〇〇 overseas

Flour Properties Depend on Protein Content and Particle Size

There are different types of flour such as all-purpose flour and 00. The properties of flour are determined by the protein content and the size of the particles.
Cooking Science

Flour’s Protein Content and Particle Size Affect Cooking

Flour has different properties depending on the protein content and the particle size. Let's check it out how they affect the cooking.
Cooking Science

Flour Particle Size Affects Bread Texture and Volume

The size of the flour particles affects the texture and volume of the bread. In fact, in Finland, flour is classified by the size of the particle.
Cooking Science

Flour Protein Content Affects Gluten Formation and Texture

The amount of protein in flour affects gluten formation and the texture of bread. In Japan, flours are classified by protein content.
Cooking Science

Tips for Tasty Low Salt Cooking; Good Ingredients for it

How xan we reduce salt in tasty way? Here is great tips and recommended ingredients and food for low salt cooking!
Cooking Science

Oil and Fat are Taste: The Story of Sixth Taste

We perceive five tastes as taste: salty, sweet, sour, bitter, and umami. And actually, there is something else; oil and fat.
Cooking Science

What is Salty? Is There No Substitute for Salt?

Japanese food is healthy, but it is high in salt. In order to reduce salt, think about what saltiness is.
Enjoy 〇〇 overseas

Homemade Firm Tofu Recipe Choice of Soy Milk

Are you interested in homemade tofu? Is it possible to make tofu using store-bought soy milk outside of Japan? I searched it and did trials.
Enjoy 〇〇 overseas

Tofu with Adjusted Soy Milk – 3 Sodifying Experiments

Are you interested in homemade tofu? Is it possible to make tofu using store-bought soy milk outside of Japan? I searched it and did trials.
Enjoy 〇〇 overseas

Tofu with Adjusted Soy Milk – 2 The Mechanism of Tofu

Are you interested in homemade tofu? Is it possible to make tofu using store-bought soy milk outside of Japan? I searched it and did trials.
Enjoy 〇〇 overseas

Tofu with Adjusted Soy Milk – 1 Soy Milk Difference Abroad

Are you interested in homemade tofu? Is it possible to make tofu using store-bought soy milk outside of Japan? I searched it and did trials.
Cooking Science

The Science of Solidifying – How Cheese and Tofu Solidify

Llet's take a look at some of the foods that are solidified, such as cheese, tofu, and konjac. Do you know the mechanism how they harden?
Cooking Science

Can We Make Leipäjuusto Without Rennet?

Leipäjuusto, bread cheese is famous food in Finland. We can make it at home easily. The only difficulty is to get rennet. Is rennet a must?
Cooking Science

What is Dashi? Different from Dashi Powder or Ajinomoto?

What is Dashi? Should we make dashi all the time? When can we use dashi powder or ajinomoto? You can choose it depends on the type of foods.
Cooking Science

Why Do We Knead Bread? Mechanism of No-Knead Bread

Why we cam make bread without kneading, as in no-knead bread? If you understand the reason for kneading bread dough, it's easy question.
Cooking Science

Overnight Oats vs. Microwave Cook, Which is Good?

What is the difference between overnight oats and regular cooked oats? I have tried various types of oatmeal as well as cooking methods.
Cooking Science

How to Make Overnight Oats Does It Need to be Heated?

Overnight oats are a hot topic right now, how do I make them? Do they need to be heated before eating?
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