The Awakening In terms of my awakening. This really probably started around college when I was in school at UCSD. I think one of the movies that came out during that time was Super Size Me, which if you may have seen, you may remember that it’s about this guy who basically eats McDonald’s for […]
Why I Made The Change Read More »
Today, we are doing something a little bit different. We’re gonna be making three slushies (or I guess smoothies if you want to call it that) using some fresh fruits, given that it’s summer and it’s quite hot right now! We have some watermelon, some honeydew melon, and some cantaloupe. I also have a magic
Irresistible Amakouji Fruit Smoothies: Flavorful Blends with Fermented Rice Komekouji Read More »
Can you feel it? The power within. Kombu. Dried Kelp. Japanese kelp is often harvested from the shores of Hokkaido, which is in the northern part of Japan. Maybe you could smell it or taste it (if you have a really strong imagination) is like the ocean. And you might never have expected these blackish,
Exquisite Konbu Dashi Magic: 5 Ways to Elevate Japanese Recipes Read More »
Today we are making tofu kabayaki steaks! This is a little bit similar to what I did previously with my tofu kabayaki donburi. In that recipe, you’ll see how I made kabayaki unagi, or fake unagi with tofu and yamaimo. We’re going to be doing a little bit of a different take on that with
Tofu Steaks with Kabayaki Sauce: A Flavorful Delight Read More »
This is just a preview of what plant-based Japanese food can look like. These are some of the dishes that we made last year in the Japanese cooking club. So again, as I said, these are going to be dishes that mostly call for plant foods and very minimal use of processed foods and no
What is plant-based Japanese food? Read More »
Today, we are doing making yaki onigiri, which is literally a grilled or toasted rice ball. Tips for making a delicious yaki onigiri I have about two cups’ worth of Japanese white rice, and a little bit of sesame oil, which we’re gonna be using for some additional flavor, a tablespoon of mirin, and three
Irresistible Grilled Rice Balls | Yakionigiri with Soy Sauce and Mirin Read More »
Are you in the market for a new pasta extruder? Perhaps you want to make homemade pasta – fresh pasta at home. Well today, I’m gonna be telling you all about my experiences using the KitchenAid Pasta Extruder set and some of the pros and cons as well as some of my tips for how
Kitchenaid Pasta Extruder Review | KPEXTA Pasta Press Read More »
curious what fermented soy sauce with rice can do for you? depending on what you’re cooking, it might just revive or take your relationship with Japanese soy sauce to the next level, would you like a taste? What is shoyu koji 醬油麹 ? Shoyu (soy sauce) koji is a sauce made with shoyu, which is
Shoyu Koji Sauce Recipe | Easy and Delicious Shoyu Koji Recipe Read More »
Chronic disease is insidious I don’t know if you guys have ever heard that term before. Insidious means that it happens over a very long period of time. You don’t necessarily feel it as if you had an acute injury like if you cut yourself with a knife, that’s not really insidious. That’s more of
Preventing Chronic Disease and Defining Whole Food Plant-Based Read More »
Today, we are making a very simple dinner using sashimi! I have some tuna, and we’re going to be making makizushi, tekkamaki, which is one of my favorites (the tuna roll). We’ll also do kappamaki and some avocado. What is makizushi? Makizushi is a type of sushi that is rolled using nori seaweed sheets and
Sushi-Making 101: Homemade Makizushi with Tuna, Natto, and Cucumber Read More »
