Wanna know one way to make your cookies a little more nutritious? Use matcha and okara! Though I love these with butter you can also use olive oil and or walnuts so that your matcha cookies come out a little ‘healthier’ and nutritious than usual 😉 Matcha cookies and variations　抹茶クッã‚ー If you’ve had matcha before […]
Delicious Matcha Okara Cookies with White Chocolate Chips Read More »
Wanna know what can make your chicken katsu a simple yet extremely satisfying meal? It’s not the sauce, or the super thinly sliced cabbage. It’s the way you prepare the meat and then using a bit of water as you cook it. Read on or watch the video to get a few of my tips
Delicious Chicken Katsu: Crispy Deep Fried Chicken Cutlet Read More »
Wanna learn how to make a light yet well seasoned Japanese style salad? Here we use a small bunch of mizuna and some baby greens! But if you’re like me, you know the key isn’t so much the ingredients, but the dressing used to season them. 😛 Today we’re using a unique condiment that’s both
Mizuna Salad: Baby Greens & Yuzukosho Dressing Read More »
Spicy mentaiko, cream, butter and soy sauce. Could this be the ultimate combination for an unforgettable Japanese style spaghetti? I always finish the pasta in the mentaiko sauce. As for toppings I don’t think you can go wrong with a little nori (dried seaweed), shiso and a little dollop of mentaiko. What do you think ?
Creamy Mentaiko Spaghetti with cream, butter and soy sauce Read More »
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
Kinoko Pasta | With 9 Tips to Make this a Success Read More »
Hojicha (roasted green tea) ice cream is extremely nutty and aromatic. And because of that, the emulsified ice cream base is well-suited to carry all that flavor straight to your mouth. It’s one of my favorite ways to enjoy the warmth of summer. You can serve this on its own, or with whipped cream, either
Delicious Hojicha Ice Cream: How to Make at Home Read More »
Gomaae (sesame-soy sauce dressing) may become one of your favorite ways to eat your vegetables. And this new variation is not only delicious, but also visually striking. We normally don’t eat black specked food every day, now do we? The flavor is similar to the white sesame seeds, however, black sesame is just a little
Green Bean Gomae: Irresistible Japanese Side Dish with Sesame Soy Dressing Read More »
I remember growing up watching Popeye eat cans of spinach and instantly growing big muscles. That still didn’t get me to want to eat spinach. I guess back then I was a little stubborn. I don’t know when, but as I grew older I eventually began to like spinach. Aside from just sauteing it with some
Spinach Ohitashi: Irresistible Japanese Side Dish with Dashi-Based Broth Read More »
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
Tofu Kabayaki: Irresistible Savory Tofu Patties with Yamaimo Read More »
Mentsuyu (noodle soup base) is one tasty way to season your noodles. Mentsuyu is commonly used for udon, soba, somen noodles. But, it can also be used to season tempura and appetizers like agedashi tofu or ohitashi. While there are many variations this recipe is one of my favorites. It calls for ichiban dashi which
Mastering Mentsuyu: Irresistible Japanese Noodle Soup Base with Dashi Read More »
