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 [...]
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 [...]
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 [...]
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 [...]
Fellow eggplant lovers, hope you give this a try. This recipe is similar to an amazing miso eggplant dish my mom makes, but differs in many respects. Hers is boldly salty and sweet, rich, and hearty. This one is mild, delicate, and delicious. I used shiro miso (which is sweeter than red miso), so the [...]
I’ve never cooked a cucumber before. Does it turn soggy? Does it turn soft? I couldn’t wrap my head around the idea, but the photo in the book was working hard to sell me on the idea. I love eggplant and all things spicy so decided it was a go. My love for this recipe [...]
