My stepdaughter does not do salad but she said she’d actually like it if it was always dressed with Kayanoya’s creamy sesame miso dressing. It’s an amazing dressing. I’d brought a bottle of it back home from our trip to Japan last summer and—now that it’s gone—I was set on making a version of my […]
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 […]
On our trip to Japan in 2010, we visited Togakushi with my dad’s family and friends. The region is known for their soba, so on the last day we went to a soba making class at a restaurant. We were divided into 3 groups and proceeded with the process of vigorous kneading and rolling. I […]
Back in February, I collaborated with Chris from Freshly Diced on a piece that’s featured on their site: a recipe for Goma Ozoni. Ozoni is typically eaten for New Year’s and yes… I know it’s June. Keep it in mind for next year, or make it anyway! It’s a lovely soup—nutty, salty, and punctuated with […]
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 […]
