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I'm Marc Matsumoto, and my goal is to ignite your passion for cooking by sharing my secrets to elevate your everyday meals. I guide you through the fundamentals of every dish, empowering you to go beyond the recipe. I show you how to make the dish, but I also reveal the science behind the techniques, and explain the ingredients in depth, so that you can apply them across cuisines. Join me for live premiers of my latest creations. Hit the Subscribe button and Notification bell so you don't miss my next culinary exploration.
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I've pulled together the tools and ingredients that quietly transformed my kitchen this year into a gift guide for the curious cook. If you’re wondering why these made the list, there’s a story behind every pick. open.substack.com/pub/marcmatsumoto/p/whats-in-my-…
3 weeks ago | [YT] | 34
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Two very different cooks shaped my approach to cooking as I was growing up. One improvised everything. The other measured everything. This week, I'm sharing some of those memories along with 9 Thanksgiving-ready recipes that color outside the lines to inspire your holiday table. marcmatsumoto.substack.com/p/my-thanksgiving-table
3 weeks ago | [YT] | 108
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Japan spent over 1000 years perfecting tofu and it's a celebrated protein that stands shoulder to shoulder with meat and seafood. I've shared some of the techniques to take it from pale block of regret to mouth watering flavor-bomb this week:
marcmatsumoto.substack.com/p/why-tofu-deserves-bet…
1 month ago | [YT] | 75
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Sharing some personal memories this week about comfort foods I’ve stumbled upon during my travels. If there’s one thing that spending time in kitchens around the world has taught me, it’s that we’re more alike than we are different. If you’re craving connection, try making a dish from another culture this week.
marcmatsumoto.substack.com/p/comfort-food-knows-no…
1 month ago | [YT] | 44
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If you've ever wondered what the deal is with Japanese-style pasta. I wrote a full rundown of its history and along with recipes over on Substack this week.
open.substack.com/pub/marcmatsumoto/p/the-pasta-it…
1 month ago | [YT] | 43
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I hope you enjoy this blast from the past! My Curry Bread sandwich tastes like the Karé Pan you'd get at a konbini or bakery here, but it cooks and eats like an American grilled cheese. It's way more doable at home and much quicker, too. When those curry cravings hit, you can whip this up in less than half an hour. And who doesn't like toasty, buttery bread and melty cheese?😋
VIDEO: https://www.youtube.com/watch?v=FD_fY...
RECIPE: norecipes.com/curry-bread-karepan/
1 month ago | [YT] | 53
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I know this isn’t a new video, but if you’ve ever wondered how a British spiced stew, a German meatball, and a French cutlet changed the course of Japanese home cooking, I just published a fascinating deep dive into the history of Yōshoku—Japan’s “Western food”—over on Substack. marcmatsumoto.substack.com/p/japans-hidden-cuisine
Check it out, and if you’d like to see this story turned into a video, drop a comment and let me know. I’ve been thinking about shifting the focus of this channel toward exploring food stories from Japan, and I’d love your feedback on whether that’s something you’d be excited to watch.
2 months ago | [YT] | 63
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I hope everyone had a great weekend! Autumn is salmon season in Japan, and the fish markets reflect the changing hills with vibrant orange trays of fresh catch. This week on the newsletter, I'm sharing some of the Japanese techniques that transformed how I cook salmon—from miso cures and onigiri fillings to cozy ochazuke and rich one-pan dinners. These are the dishes I come back to every year as the weather starts to cool! open.substack.com/pub/marcmatsumoto/p/salmon-seaso…
2 months ago | [YT] | 53
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Hey everyone! I hope your autumn is off to a good start!
It's finally cooling down here in Tokyo, and the markets are packed with the taste of autumn (think kabocha, mushrooms, and sweet potatoes). This week's Substack is all about shokuyoku no aki (the season of hearty appetites), and I've assembled eight recipes that I'm cooking now: open.substack.com/pub/marcmatsumoto/p/fall-flavors…
2 months ago | [YT] | 39
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With school back in session and work ramping up, I've been leaning on a few go-to sauces and seasonings to make cooking easier (especially for bentos and weeknight dinners). Here's a roundup of some of my favorites, plus some ideas for how to use them. If you ever find yourself staring into the fridge at 6pm, wondering what to make, this might help.
open.substack.com/pub/marcmatsumoto/p/my-flavor-to…
What's in your flavor toolkit?
3 months ago | [YT] | 39
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