Dima Fomin.
The technique that holds professional kitchens together.
"Practical knowledge that elevates dishes, processes, and business."
Latest Articles
Japanese Ingredients Decoded: A Chef's Guide to the Products That Define the Cuisine
Even the most accomplished Western chef walks into a Japanese grocery store and draws a blank. Agar-agar, wakame, wasabi, sesame, azuki — each demands its own logic. Mastering these raw materials is what separates cooking Japanese food from actually understanding it.
Japanese Cuisine: Heat, Structure, and the Professional Philosophy of Restraint
Japanese cuisine is not a collection of recipes. It is a rigorous technological system where heat application, knife work, serving temperature, and seasonal precision form a single unified professional framework.
RestaurantAI — B2B SaaS for Restaurants, built by a practitioner who counts profit, not feelings
B2B SaaS platform for restaurants combining inventory, recipes, menu engineering, and AI into a unified profit management system.
Perfect Sushi Rice: Product, Technique, Equipment, and Consistent Results
Sushi rice is technology. We break down the product, cooking technique, equipment role, and provide restaurant proportions per 1 kg.
Japanese Kitchen Knives: Complete Guide
Understanding different types of Japanese knives and how to choose the right one for your needs.
Kitchen Reference
Practical tools for anyone who wants to cook correctly — unit converter, fish season calendar, ingredient nutrition guide.
About Me
I'm a sushi chef with experience in Europe's finest restaurants, passionate about Japanese cuisine and modern culinary technology. Now sharing practical knowledge and professional expertise.
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Kitchen Atmosphere
Authentic moments from the kitchen where tradition meets technology.
Sushi preparation by Dima Fomin
Japanese cuisine by Dima Fomin
Culinary art by Dima Fomin