Category Archives: Traditional Recipes

Kofuki Imo

I finally made this easy-as-pie Kofuki Imo. Love it. And I’m pretty certain you’ll love it, too. Shoyu-sugar-butter is pure magic! Shoyu-butter is a common combination in Japan. It’s used in many ways like slathered on sweet summer corn or as a potato chip flavor. Shoyu-sugar is also super common. We love to dip our […]

Also posted in Favorites, Vegetables | Tagged , , , , , | 15 Responses

Mixed Rice with Pork and Bamboo Shoots

My new favorite way to make rice is this Mixed Rice with Pork and Bamboo Shoots! I must’ve made it at least once a week since I first made it a few weeks ago. Maze gohan translates to mixed rice, a method of mixing in ingredients into rice that’s been cooked. The idea of maze […]

Also posted in Favorites, Rice Dishes | 14 Responses

Clear Mushroom Soup

I’m not sure if I’ve mentioned I’m allergic to soy. Which is ironic, given the title of this blog and how much Japanese food depends on it. I’m mostly sensitive to tofu and miso, so I almost never make misoshiru. It pains me because I loved my grandmother’s misoshiru growing up! Instead, I’ve been making […]

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Kinpira Kabocha

Heard of kinpira gobo? It’s the dish that uses the earthy flavors of burdock root, combines it with carrots, and cooks it in a salty and sweet sauce. Kinpira Kabocha is a great alternative to that staple side dish. Instead of gobo, it’s the kabocha that soaks up the flavors of the sauce. The profile […]

Also posted in Vegetables | Tagged , , , , , | 2 Responses

Sesame Green Beans

This is a classic Japanese recipe. It’s one of those sides you see tucked into a corner of a bento. Easily overlooked, but one of my favorites. You could also use black sesame, which also is delicious and looks more dramatic. I used a Japanese mortar and pestle to grind the sesame, but I’ve seen […]

Also posted in Vegetables | Tagged , , , , , , | 1 Response

Braised Daikon with Beef

Have you eaten a cooked radish? Lately, the recipes I’ve come across all seem to use them in raw form. I love the crunch of a raw radish in a salad or tea sandwich, but there’s something more exciting about a radish that’s been slow simmered. Cooking it brings out a mellow sweetness with a […]

Also posted in Meat, Vegetables | Tagged , , , , | 4 Responses

Burdock Root Tempura

The texture of gobo (burdock root) is like no other because of its fibrousness. When stir fried, it has an interesting crunch and when simmering in a stew, it becomes soft, but always retains its unique woodsiness. Deep frying it, however, is another matter. The edges of the fritter become light and crisp while the […]

Also posted in Appetizers + Snacks, Vegetables | Tagged , , , , | 8 Responses

Stewed Hijiki

I’ve decided to be a pescatarian for a month, just to see if it will make me feel any different. I’m not a huge meat eater, but I consume it out of habit, without thinking. This month, I want to be deliberate about what I put into my body and part of this is making […]

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Kinoko Gohan

Savory rice with mushrooms and just a hint of ginger. My mom made this when we visited over the holidays and it reminded me how much I love this dish. There are 3 types of mushrooms used here: shimeji, shiitake, and eringi. First, the mushrooms are cooked in dashi and strained. Then, you take this […]

Also posted in Recipes, Rice Dishes | Tagged , , , , , , , , | 11 Responses

Challenge #1: Inari Zushi

Also posted in Favorites, Rice Dishes | Tagged , , , , , | 15 Responses
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