Author Archives: Azusa

Temaki Zushi

Do you love sushi? Is it becoming an expensive habit? Making sushi at home doesn’t have to require any rolling technique or special equipment. Temaki zushi (which translates to hand rolled sushi) is DIY—you prepare all the ingredients and everyone makes their own hand rolls. It feels communal and the best part is creating your […]

Posted in Favorites, Fish, Rice Dishes, Traditional Recipes, Vegetables | Tagged , , , , | 8 Responses

Chicken Tatsuta Age

A close cousin to the commonly known Japanese fried chicken, karaage, tatsuta age is different in that the chicken sits in a quick marinade before dusted in a coat of katakuriko and fried in hot oil. I know deep frying seems like a lot of work but as a side dish, it’s no big deal. […]

Posted in Favorites, Meat | Tagged , , , , , , , , , , , , | 7 Responses

Carrots with Sesame

If you need a new way to eat vegetables, this sesame sauce is versatile. Here, I tossed it with steamed carrots cut into matchsticks, but you could also use this on green beans, asparagus, or broccoli. I imagine cooked chicken would be just as delicious. I keep a jar of it in the refrigerator and […]

Posted in Contemporary Recipes, Salads, Vegetables | Tagged , , , , , , | 2 Responses

Hayashi Rice

Have you ever had hayashi rice? It’s a beloved dish, right up there with omuraisu and curry rice, but doesn’t get as much attention here in the U.S. I ate it growing up, but it fell off my radar until our last trip to Japan. Quickly, it’s become one of our favorites so I knew […]

Posted in Contemporary Recipes, Favorites, Meat, Rice Dishes | Tagged , , , , , , , , , | 5 Responses

4th Anniversary!

I started Humble Bean 4 years ago with a personal mission to cook more Japanese food at home. This blog was a place to hold myself accountable and explore a wide variety of recipes while improving my skills as a home cook. I’ve had many failures and disappointments, but I’ve always been encouraged by your […]

Posted in Perspectives | Tagged | 8 Responses

What’s to Come

Next month is Humble Bean’s 4th anniversary! While past anniversaries have gone by without mention, I thought this year we could do something different. I’ve been planning a string of new recipes—one for each weekday—starting Monday, March 4. Hope you stay tuned. An update on recipe booklets: I’m sold out but, because I’ve had several […]

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Braised Daikon with Chicken

We’ve been getting great daikon at the market. I wanted a recipe with a well-seasoned broth that gently cooked its flavors into the daikon. I found this Chinese-inspired dish in haru-mi, Harumi Kurihara’s quarterly magazine. The savory broth is made from the reserved liquid from rehydrated shiitake, chicken broth, shoyu, oyster sauce, leek, and smashed […]

Posted in Contemporary Recipes, Favorites, Meat | Tagged , , , , , , , , , , , | 8 Responses

Oshiruko

Oshiruko is a sweet red bean soup with mochi, often served around New Year’s. I made a contemporary version of it with kabocha, but this is the traditional way it’s prepared. The method is simple, so it’s a bit of a stretch to call it a recipe. I used the leftover New Year’s mochi I […]

Posted in Sweets | Tagged , , , , , , | 7 Responses

Giveaway Winner!

Just a quick hello to say thank you to everyone who bought Humble Bean’s second recipe booklet. I’ve enjoyed mailing these out to you every week and hope you get cooking! Also, congratulations to Akina for winning the random giveaway—your care package of Japanese goodies will be in the mail this week! There are still […]

Posted in Books + Magazines | 1 Response

Recipe Booklet 2 and Giveaway!

After successfully selling out of Humble Bean’s first recipe booklet, I’m excited to announce a new collection of recipes, just in time for the holidays. The new booklet features some my favorite recipes from the past year as well as new ones you won’t find on this site. I’ve made every effort to create a […]

Posted in Books + Magazines | Tagged , , , , , | 8 Responses
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