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Chikuzenni with Japanese Taro
Chikuzenni is a classic Japanese dish often served on New Year’s Day, but I also find it in bentos from the Japanese market. This recipe is leaps and bounds better than what you find pre-made and it’s...
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Ramen Cabbage Salad
I’m always asked for the recipe when I serve this salad. Always. It comes from the Hawaii Soto Mission Cookbook, a spiral bound community book that my husband brought back from one of his business...
View ArticleVideo: Spinach Dressed with Walnuts
Have you disliked a certain food all your life? I hated walnuts for a long time until I came across Mark Bittman’s Beets with Garlic Walnut Sauce. I realized the walnuts I’d been eating were rancid and...
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Roasted Peppers with Mentsuyu
On a recent visit to my husband’s hometown, we visited his aunt and uncle who live across the street from his parents. Auntie Jackie is one of those home cooks I greatly admire. She can decipher...
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Smashed Kabocha on Toast
I’m going to make this short and sweet. I sprang into action with a kabocha I had in the fridge after watching Mark Bittman’s latest video. I had other plans, but quickly changed course after I saw...
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Carrots with Sesame
If you need a new way to eat vegetables, this sesame sauce is versatile. Here, I tossed it with steamed carrots cut into matchsticks, but you could also use this on green beans, asparagus, or broccoli....
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Temaki Zushi
Do you love sushi? Is it becoming an expensive habit? Making sushi at home doesn’t have to require any rolling technique or special equipment. Temaki zushi (which translates to hand rolled sushi) is...
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Spinach Dressed with Tofu
I wish I could eat tofu so I could eat spinach prepared this way. I love the gentle flavor of the sesame and the richness of the miso combined with the tofu. I’m intolerant to soy, but I had a little...
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Kakiage Tempura
Kakiage tempura is a mixed vegetable tempura, usually with carrots, onion, and gobo. I didn’t have any gobo on hand, so I made it with just the 2 ingredients. Instead of preparing a variety of...
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Pickled Smashed Cucumbers
These pickles are quick and they balance the salty, sweet, and sour flavors beautifully. There’s also something gratifying about smashing cucumbers with a rolling pin, so if you have some aggression to...
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Salt-Massaged Napa Cabbage with Meyer Lemon
After a long hiatus, I’m easing back into things with this simple, delicious recipe. It comes from Nancy Singleton Hachisu’s Japanese Farm Food, a book my very generous (and wildly talented) cousin...
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Pan-Tossed Green Beans and Pork
As you can imagine, a lot has changed since I had my daughter a year and a half ago. I used to enjoy the challenge of recipes that took a bit of time, skill, and rapt attention and thought the extra...
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Shiitake and Shimeji Mushroom Okayu
First, I want to say the 5-DAY BREAKFAST CHALLENGE is going down this week. Today’s recipe is: Shiitake and Shimeji Mushroom Okayu. Second, I want to quickly introduce you to Noelle and tell you about...
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Caramelized Onion Muffins
You can’t go wrong with caramelized onions, even in muffin form—even in muffin form with no eggs (!). The recipe is from an (almost) vegan Japanese cookbook titled, “Meal-like Cakes and Muffins You’ll...
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Rice with Okra and a Poached Egg
Rice, egg, shoyu: mix. That was my favorite breakfast growing up. Sometimes it was a raw egg, other times it was a hardboiled egg steeped in the juices of a sweet oden broth. These days my stepdaughter...
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Nori no Tsukudani
The classic combination of rice and miso soup. If you’ve had a Japanese breakfast, you know there’s also a pickle or condiment: umeboshi, furikake, nukazuke, or the highly divisive natto. At my dad’s...
View ArticleEasy Cucumber Salad
Hellooooo there. I ate these cucumbers at a potluck a few years ago. It was salty, crunchy, garlicky, and sweet. I asked for the recipe and permission to post it here. Then I planned, shot (with my...
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