Food

fresh lime marinated fish

Ceviche Recipe

Unlock the secret to perfect ceviche with just 15 minutes of lime-marinating magic that transforms raw fish into a zesty delight.

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simple homemade chicken broth

Chicken Broth Recipe

Just when you thought chicken broth was simple, this golden elixir reveals secrets that will transform your cooking forever.

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kinoko pasta japanese mushroom pasta closeup side

Kinoko Pasta | With 9 Tips to Make this a Success

Kinoko pasta is a Japanese style pasta is made with three types of mushrooms and the magical combination of bacon, butter, soy sauce. Throw on some freshly cracked pepper and green onions and you have a pasta that is sure to impress even those with the dullest sense of taste. Why? Because this pasta is

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tofu kabayaki closeup

Tofu Kabayaki: Irresistible Savory Tofu Patties with Yamaimo

Today we’re making tofu kabayaki. This tofu is a tasty alternative to the traditional unagi (eel) kabayaki. I’ll save the superlatives, but I can assure you that this will have you full and enjoying the full essence of the kabayaki experience in no time. Just as you would with regular kabayaki, you can add a bit

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daikon salad with bean sprouts and spinach-2

Revitalizing Daikon Salad: Easy, Healthy, and Delicious

Daikon radish salad with bean sprouts (moyashi) and spinach is a tasty way to get some more vegetables in your diet. The salad’s primary seasoning is made up of the magic combination of soy sauce, sesame seeds, vinegar, and sesame oil. Overall, the flavors are savory and the salad has plenty of interesting textures thanks

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Cold Somen Noodles - With Shiso, Tomatoes and Chicken_

Refreshing Cold Somen Noodles: Shiso, Tomatoes, and Chicken Delight

One of my favorite things to eat in the summer is cold somen. These Japanese noodles are light and refreshing and combining these with shiso, tomato and a bit of sesame oil makes for an easy and tasty meal. But wait… There’s more! We’re adding chicken too. But this is no ordinary chicken… This chicken’ll

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Konnichiwa! (Hello!)

A man in a blue shirt posing happily against a blue wall.
I’m Pat Tokuyama – Japanese tofu cookbook author. I help home cooks learn to cook plant based Japanese food.
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