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Instead of throwing away the broccoli stalks, I like to peel the thick skin, slice into thinner pieces and simmer until tender in dashi. Thi... -
Goya, a bitter gourd, is the vegetable mascot that represents the southern islands of Okinawa. In Okinawa it is called goya or throughout th... -
Finishing off the monjayaki the mentaiko and mochi are added to the mix, it is spread out into a thin layer and finally topped with cheese. ... -
The earthy gobo (burdock root) rounds out the osechi menu, that has many sweet and soy flavored dishes. Also, this is one of the easiest of ... -
Shinji brought home some salmon and tuna the other day. We have a bowl of sashimi, where he just rough chopped the fish, and the leftover fi... -
We have been on a mattcha latte kick in our home recently. Stir in instant mattcha into some milk with some sugar and add some cooked tapioc... -
Katsuo (bonito) is a meaty fish. Famous for its funky aroma, which is best toned down on the plate with some thinly sliced myoga and grated ... -
Naizo (offal) restaurants are popular. Different organ meats (everything from snout to tail) can be eaten rare, grilled, or even in hot pots... -
This very simple nabe (hot pot) is an easy way to get started for the novice. The key is to serve it with a ponzu sauce, a tart soy sauce. I... -
Matcha is a popular ingredient for sweets in Japan. It can be used for cakes, chocolates, ice creams, and much, much more. Matcha can also b...
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