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.

Read More »
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.

Read More »
Pad Kee Mao drunk noodles top view

Authentic Pad Kee Mao Recipe: Easy & Quick Drunken Noodles

Pad Kee Mao a.k.a drunken noodles  Have you heard of the drunken noodles called Pad Kee Mao? It is a Thai stir-fried rice noodle and probably my favorite Thai noodle dish. Outside of Thailand, there’s a restaurant in Hollywood called Pa Ord that I always get it at. If you don’t order non spicy, even

Read More »
santa maria pinquitos beans

Authentic Santa Maria Style Pinquito Beans Recipe

Rancho Gordo Heirloom Beans If you haven’t heard, Rancho Gordo is one of the larger suppliers of heirloom beans. I originally heard about this brand through one of my food magazines. As soon as I heard about heirloom beans I knew I had to try them. First, because they sounded so tasty. Second, because they

Read More »
Bourbon Vanilla Bean Ice Cream top view

Bourbon Vanilla Bean Ice Cream: A Creamy Delight

Vanilla Bean Ice cream with Bourbon! Guess what I’m going to be doing this weekend?! Making ice cream!!???????????? I just got a gallon of milk and quart of cream, so I should be able to churn out a few quarts yea? Yaaa!! This is one batch that I’ll be remaking. Vanilla bean is one of

Read More »
japanese style macaroni salad with tuna

Macaroni Salad: Delicious Japanese Style with Tuna

One of my favorite Japanese style salads! I love macaroni salads. I love potato salads. I love my carbs. And yes, all go so well with barbecues. I know it’s not barbecue season yet, but this one is good enough to stand on it’s own without one. How can this be!? Drum roll….. Tuna! Canned

Read More »
Saute Kabocha with sake and soy sauce

Saute Kabocha Recipe: Sake & Soy Sauce Delight

Hi. If you have been following me for a while you know how much I like kabocha (Japanese pumpkin). I’ve used it in soups, salads, stir-frys, and desserts. I don’t think it will ever get old, as it’s so versatile. And all it is is a little green pumpkin. It looks quite unassuming really. But

Read More »

Japanese
Cooking Club

All Day I Eat Like a Shark TV

Join the PBJFMS Community!

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.
Share on:

Enter your email to get a

free PDF sample !

japanese cooking club getting started with plant based japanese foods cover
18749

Enter your email to get a

PDF sample of Tofu Ryouri

18749
Scroll to Top