By Azusa | Published:
March 10, 2010
We all have failures in the kitchen from time to time. This is one of mine. My mom couldn’t stop raving about these tofu donuts—she loved them so much she fried these babies up 3 days in a row. The original recipe (which comes from a Japanese cooking magazine) calls for Morinaga Hot Cake Mix. [...]
By Azusa | Published:
February 25, 2010
As a kid I called it “suki yucky” because I was tickled by the oxymoron (suki means like or love in Japanese). Sukiyaki was a treat growing up. My mom would plop the portable electric stove on the dining table and the meat, vegetables, and tofu would bubble as we filled our bowls, then dipped [...]
Also posted in Meat, Rice Dishes, Traditional Recipes | Tagged beef, donburi, enoki, konnyaku, leeks, napa cabbage, rice bowl, shungiku, tofu |
By Azusa | Published:
February 9, 2010
I’ve been wanting to bake mochiko batter on a shortbread or pie crust. I’ve seen mochiko baked in a brownie-like batter, and I’ve seen it in a cake form, but I’ve never had it layered with a firm base. I imagined it would have a great textural quality—biting first into the chewy mochi, then into [...]
By Azusa | Published:
February 2, 2010
Mark Bittman has a way of making simple things look really delicious. I watched as he effortlessly whipped up ginger fried rice and I needed to make this immediately. The crunchy flecks of garlic and ginger, and using the garlic and ginger-infused oil for the fried rice sounded perfect.
By Azusa | Published:
January 20, 2010
This curry stands out for its variety of textures and flavors: the firm and sweet kabocha, the tangy and squishy tomatoes, the velvety eggplant, the amazingly crunchy renkon… every bite, coated in a robust curry, is different and interesting.
But before I get into that, I have to mention I’ve fallen into a slump. I was [...]
By Azusa | Published:
December 2, 2009
These mochi cupcakes are crusty on the outside, chewy on the inside, and have a wonderful hint of matcha. This recipe is a great alternative to the cupcakes we’re used to because they’re not overly sweet.
By Azusa | Published:
November 26, 2009
Happy Thanksgiving! I never had a traditional Thanksgiving dinner growing up, so I can’t offer a tried-and-true turkey or stuffing recipe. The closest thing I have to offer is a classic Japanese pumpkin dish.
My grandmother is big on kabocha, saying it prevents cancer. She’s from Hiroshima, which means she calls kabocha “nankin” and says [...]
By Azusa | Published:
November 18, 2009
I love the idea of taking an American classic and reinterpreting it with Japanese ingredients. The use of tofu instead of mayonnaise was interesting! The miso, rice vinegar, and mirin all sounded promising! Even the photo looks like it delivers, no?
No, something was missing. The recipe was on the right track, but the flavors [...]
By Azusa | Published:
November 11, 2009
We sunk our teeth into a juicy piece of stewed daikon and savored the sweetness of the slow-cooked daikon, the rich saltiness of the miso, and the zesty citrus.
The preparation is a little obsessive, but I guess you learn to expect that with Japanese cooking. After peeling the skin of the daikon and cutting it [...]
By Azusa | Published:
November 4, 2009
I made takikomi gohan for my roomate when I was in college and she thought it was the best thing since sliced bread. She raved about it, but I was a little embarrassed since all I did was pick up a package at the store, wash the rice, empty the pouch of prepared vegetables, and [...]
