Welcome to the official webpage of KotokamiLLC, a holding company for entities engaged in the food, crafts and media industries.
Kotokami is an anagram for “Tokki” (토끼), Korean for Rabbit, and “Mao” (猫), Chinese for Cat. It is a reference to the nicknames of the company’s founders Grace (the rabbit) and James (the cat). Kotokami extrapolates to “Koyangi-Tokki-Kami” (고양이-토끼-神), symbolizing a blessing from cats and rabbits.
For media inquiries, recipe development and testing, menu development, facilitating classes, or information about our services or anything else, please contact us.
Everybunny Eats FeedIn true Chef Bunny fashion, we made some cute peach lotus steamed buns! It’s my birthday in a couple of weeks... Read MoreMuch like red bean paste, white lotus paste is a popular filling for Chinese pastries and confections. You often... Read MoreWith every standard Korean meal, we have a variety of side dishes, called banchan (반찬), to enjoy with a bowl... Read MoreIt’s been a couple weeks, but I have an excellent recipe to share with you this week! It’s a tonic of sorts,... Read MoreA couple of days ago, we shared with you our custard filling recipe, and we wanted to follow up with bunny-shaped... Read MoreKitty and I have been working on a great custard recipe for a few months now, trying to get a smooth product... Read MoreIt’s blueberry season, and that means baking some delicious sweets! Blueberry crumble bars are what came to mind... Read MoreOjingeo Bokkeum (오징어 – squid; 볶음 – stir-fry) is a great dish to share, as it is often placed in the center of... Read MoreChonggak kimchi (총각 – bachelor; 김치 – kimchi) stems (haha, sorry) from the days when unmarried boys grew their... Read MoreJames made me his version of Mexican wedding cakes when we were in college together. As a child, I ate something... Read MoreJajangmyeon (자장면), also called jjajangmyeon (짜장면) from the word zhájiàng (炸酱 – “fried sauce”), is a Korean-Chinese... Read MoreNabak Kimchi comes from the phrase “nabak nabak“, which is to “make something flat”. I grew up calling this side... Read MoreThe first time I saw my mom make whole cabbage kimchi (포기 – whole head of cabbage; 김치 – kimchi), I was amazed... Read MoreEarlier this year, we made this refreshing and crunchy beet and fennel salad for Valentine’s Day. We don’t make... Read MoreI love everything that has to do with mushrooms! I enjoy eating them in soups, stir-fries, and sauces, and also... Read MoreRed bean steamed buns are straight out of my childhood. My parents used to feed these to us every morning, as... Read MoreRed Bean Paste, also known as hóngdòushā (紅豆沙) in Mandarin, danpatso (단팥소 – “sweet bean filling”) in Korean,... Read MoreWe’re continuing our Korea series, coming into the final stretch of our trip! We have eaten a lot of really good... Read More
Everybunny Crafts FeedLast month, I bought some linen fabric to make pretty napkins. I wasn’t sure how I was going to finish... Read MoreAs you all can see, it’s been many months since I’ve done an update, or any sort of entry, on my... Read MoreHi, everyone! I wanted to let people know that I’m not a one-trick pony! Just kidding! Really, though,... Read MoreBefore I get to the bunny toy tutorial, here’s a little story on how I began making toys.I’ve knitted... Read MoreI finished making this adorable lop bunny a week after I made the black cat for my hubby. I mean, I couldn’t... Read MoreHey everyone! It’s been a couple of months since I made a post! I’m *so* sorry guys! I’ve been... Read MoreEver since I knit a kitty hat for my hubby last year, I’ve been wanting to knit a bunny one for myself!... Read MoreThis project was long overdue.My mom gifted me a needle felting kit for my birthday, and I had set it aside for... Read More