Rika Hoffman
Expertise
Japanese Cuisine, Baking, Fermented Foods
- Rika has visited 25 of the 47 prefectures of Japan. Through her travels, she's had the opportunity to join sake making workshops, dabble in traditional Japanese confectionery, and experience farm life in rural Japan.
- She is a self-described "carb-based lifeform," fueled by homemade sourdough and all manner of baked goods, rice, and noodles.
- Rika has eaten — and enjoyed — cricket ramen. Twice.
Experience
In 2018, Rika packed up her kombucha kit and sourdough starter, Doughlores, and moved from the U.S. to Japan, her mother's native country. For over four years, she worked in Tokyo as the content manager and editor of a Japanese food tourism startup. During that time, Rika attended dozens of cooking classes and food tours nationwide, and was involved in the production of the brand's Japanese food-centric YouTube channel. Rika also worked as a food and travel writer, and developed recipes for online publications, including the web magazine, Savvy Tokyo. Now, back in the States, Rika continues to develop recipes and hone her food photography, incorporating elements of Japanese cuisine whenever she can.
Education
Rika has a bachelor's degree in English literature, with a minor in creative writing.
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Stories By Rika Hoffman
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For a sophisticated, mocha-flavored twist on classic French crème brûlée, whip up this creamy mocha version with coffee and chocolate.
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If you're looking for crispy, flavorful wings without frying, you've found them. A dry brine and a glaze with gochujang and gochugaru are a few of the keys.
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This silky, coffee-flavored pudding with bittersweet caramel draws inspiration from Japanese kissaten and is the perfect sophisticated dinner party dessert.
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Gather around the table for a shared takoyaki party. Everyone can choose their own fillings and toppings for these savory Japanese pancake bites.
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Cinnamon, cayenne, and chipotle powder add a tingly spice to these unique cookies, made extra sophisticated with crushed hazelnuts and silky chocolate ganache.
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Zingy honey almond nougat with lemon and ginger may require some elbow grease, but it's sticky, delicious, and endlessly customizable -- well worth the effort.
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These masala lentil and sweet potato croquettes borrow cooking techniques from Japan and flavorings from India for a spicy, crispy appetizer all their own.
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This classic, custardy, just a touch sweet tamagoyaki is a rolled Japanese omelet that boasts refined cooking techniques and a creamy final flavor.
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Pomegranate apple cobbler is tangy-creamy, warm-cold, and crunchy-soft. With tart apples, pomegranate, and tender biscuits, this cobbler is best served warm.
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This icebox cake recipe combines the earthy flavor of matcha with sweet strawberries - and, best of all, no baking is required.
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Inspired by the the anime "Weathering With You," this dish prepares fried rice made with scrambled eggs, diced vegetables, and potato chips.
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This kimchi sundubu jjiage features an adjustably spicy broth enriched with deep, rich miso and nutty sesame oil notes.
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Jajangmyeon is a dish that can be made with any combination of vegetables you have on hand, making it easily accessible for a busy weekday evening.
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Satisfy your carb craving with this Korean portmanteau of ramen and tteokbokki, cooked in a spicey anchovy-kelp broth with onion and cabbage.
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This foolproof starter recipe demystifies the process of making sourdough starter and provides step-by-step, day-by-day instructions that you can't mess up.
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When you're craving something crispy, juicy, and seriously savory, fry up this Japanese tonkatsu in a matter of minutes.
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Japan's culinary footprint extends far beyond sushi. Oden, a massive fish cake stew, is just one of the many Japanese dishes that deserve more attention.
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This Japanese recipe has everything you've ever wanted in a rice bowl: tender chicken, creamy eggs, and a deeply savory mushroom base.
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Impress your friends with this perfectly crispy, twice-fried ginger karaage chicken recipe that will transport you straight to Japan.