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 […]
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 […]
I’m going to make this short and sweet. I sprang into action with a kabocha I had in the fridge after watching Mark Bittman’s latest video. I had other plans, but quickly changed course after I saw jammy caramelized onions being smashed into roasted kabocha and layered with fresh ricotta on toast. And wow. I […]
On a recent visit to my husband’s hometown, we visited his aunt and uncle who live across the street from his parents. Auntie Jackie is one of those home cooks I greatly admire. She can decipher recipes from taste, has a discriminating palate rooted in Japanese cuisine, and is incredibly confident in the kitchen. All […]
Have you disliked a certain food all your life? I hated walnuts for a long time until I came across Mark Bittman’s Beets with Garlic Walnut Sauce. I realized the walnuts I’d been eating were rancid and inappropriately inserted into things (like brownies and banana bread!). But the beet recipe made me discover the true […]
I’m always asked for the recipe when I serve this salad. Always. It comes from the Hawaii Soto Mission Cookbook, a spiral bound community book that my husband brought back from one of his business trips. I’ve cooked from it before, but I’ve made this salad more than anything else. The key is the ramen […]
Chikuzenni is a classic Japanese dish often served on New Year’s Day, but I also find it in bentos from the Japanese market. This recipe is leaps and bounds better than what you find pre-made and it’s one of my favorite everyday dishes. This particular chizukenni recipe came from my mom and is a homey […]
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 […]
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 […]
Happy accidents. I had leftover napa cabbage after making a batch of gyoza and I found this simple recipe in the back of the vegetable section of one of my favorite cookbooks. I wasn’t expecting much—I just needed something easy to use up the remaining cabbage—so I was surprised at how much I loved it. […]
