Gyoza is one of the most convenient foods to have around. I make this recipe and freeze what I don’t use right away (it makes a lot!). Since I always have a bag tucked in the freezer, when I’m feeling lazy or there’s nothing else to eat in the house, I can make an instant […]
A close cousin to the commonly known Japanese fried chicken, karaage, tatsuta age is different in that the chicken sits in a quick marinade before dusted in a coat of katakuriko and fried in hot oil. I know deep frying seems like a lot of work but as a side dish, it’s no big deal. […]
After successfully selling out of Humble Bean’s first recipe booklet, I’m excited to announce a new collection of recipes, just in time for the holidays. The new booklet features some my favorite recipes from the past year as well as new ones you won’t find on this site. I’ve made every effort to create a […]
Japanese love mayonnaise. They bake it on toast, on pizza, toss it straight up with sliced cabbage, and mix it with mentaiko (spicy cod roe). Here, it’s combined with shoyu and wasabi, poured over sliced avocados and tomatoes, and baked. Maybe it sounds strange, but I was immediately drawn to this recipe.
So much is going on in the world. The earthquake in Japan feels like a distant memory, even though peoples lives haven’t yet returned to normal. Inspired by all the ways people were raising funds for disaster relief (a great group of posts can be seen at Spoon & Tamago), I decided to design a […]
I love Japanese food for its simplicity and ability to meticulously compliment the natural flavor of its ingredients. You could say this is a matter of personal taste, but Japan has an undeniably high standard when it comes to food. You don’t need a Michelin guide to tell you—it’s hard to find a bad meal […]
