Silken Tofu and Tamari Soy Sauce - two most misunderstood Japanese food items

POST-WHATEVER with Ken Nishikawa · May 28, 2026 · 14m

Every week, somewhere in the world, a well-meaning Western chef reaches for silken tofu and tamari soy sauce and applies them to everything with the quiet confidence of someone who has done absolutely no research.

This episode is for them. And for you.

In Episode 9 of Post-Whatever, Ken demystifies two of the most misunderstood ingredients in your Japanese pantry: tamari soy sauce and silken tofu. Both are excellent. Both are routinely used in entirely the wrong context. And both have been systematically misrepresented.

Also : why the little paper flag on kids’ lunch counts as a national…