Recipe: Snow pea salad with black sesame dressing
Snow peas coated in a tangy, spicy dressing Here’s another dish that compliments the warmer weather. The peas provide the texture, while the dressing gives the dish it’s flavor. To prepare the...
View ArticleRecipe: Shiso pesto
It may surprise you, but green perilla is an excellent substitute for basil when making pesto. The dish the world has come to know and love as Pesto alla Genovese is traditionally prepared with fresh...
View ArticleRecipe: Teriyaki pizza
A culinary mashup found on pizza menus throughout Japan. Long before the ramenburger or the matcha croissant there was teriyaki pizza, an East-meets-West hybrid destined to become a staple of delivery...
View ArticleRecipe: Basil no tempura (basil tempura)
Dried shrimp and basil in a delicate tempura batter. Basil works remarkably well in tempura. Here, the herb is combined with a handful of dried shrimp which adds some weight as well as texture to the...
View ArticleRecipe: Hayashi rice
Hayashi rice, or hashed beef in demi-glace sauce, is classic yoshoku. But what is the origin of the recipe? Based on European dishes introduced by visitors to Japan during the late Edo and early Meiji...
View ArticleRecipe: Sweet potato kimpira
Satsuma imo, or sweet potato, is used in Japanese cuisine for both sweet and savory dishes. Kimpira is a Japanese cooking style in which vegetables are sautéd, then simmered on a low heat. Kimpira is...
View ArticleRecipe: Takenoko no mazegohan (Japanese-style mixed rice)
This typically Japanese mix of textures is an ideal addition to any bento. Takenoko no mazegohan is a seasonal rice dish which features takenoko (bamboo shoots) mixed with chicken and a selection of...
View ArticleRecipe: Agedashi nasu
Agedashi nasu may look harmless enough, but each slice of eggplant comes packed with flavor. A variation on the popular agedashi dofu, the principal ingredient in agedashi nasu is eggplant. In some...
View ArticleRecipe: Renkon no yuzukoshoitame (sautéd lotus root with yuzukosho sauce)
Lotus root combines healthy eating with strong visual appeal Here’s vegetarian appetizer that’s great as an otsumami (dish to be eaten with drink). It’s flavored with yuzu, meaning that it has a tangy...
View ArticleRecipe: Lotus and burdock root salad
This healthy winter salad makes a great accompaniment to a hearty stew Gobo (burdock) root is high in fiber and has an earthy flavor. It is thought to have first come to Japan as a Chinese medicinal...
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