Discover new ways to cook Japanese tofu Tofu Ryouri features over 30 delicious Japanese tofu recipesmany of which you won’t find in restaurants! Not sure if this book is for you? Who is Tofu Ryouri for ? This book may be for you if… – you want to get started cooking Japanese food, but aren’t sure how – […]
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Tofu Ryouri – Simple Japanese tofu recipes to eat healthier at home Hi! I’m Pat Tokuyama, creator of all day i eat like a shark, a weekly blog/youtube channel, where I show you how to cook Japanese with videos each Wednesday. On October 3, I published my first cookbook on Japanese tofu on Amazon. If you’d like to
Kinoko pasta is a Japanese style pasta is made with three types of mushrooms and the magical combination of bacon, butter, soy sauce. Throw on some freshly cracked pepper and green onions and you have a pasta that is sure to impress even those with the dullest sense of taste. Why? Because this pasta is
Kinoko Pasta | With 9 Tips to Make this a Success Read More »
Hojicha (roasted green tea) ice cream is extremely nutty and aromatic. And because of that, the emulsified ice cream base is well-suited to carry all that flavor straight to your mouth. It’s one of my favorite ways to enjoy the warmth of summer. You can serve this on its own, or with whipped cream, either
Delicious Hojicha Ice Cream: How to Make at Home Read More »
Gomaae (sesame-soy sauce dressing) may become one of your favorite ways to eat your vegetables. And this new variation is not only delicious, but also visually striking. We normally don’t eat black specked food every day, now do we? The flavor is similar to the white sesame seeds, however, black sesame is just a little
Green Bean Gomae: Irresistible Japanese Side Dish with Sesame Soy Dressing Read More »
I remember growing up watching Popeye eat cans of spinach and instantly growing big muscles. That still didn’t get me to want to eat spinach. I guess back then I was a little stubborn. I don’t know when, but as I grew older I eventually began to like spinach. Aside from just sauteing it with some
Spinach Ohitashi: Irresistible Japanese Side Dish with Dashi-Based Broth Read More »
Today we’re making tofu kabayaki. This tofu is a tasty alternative to the traditional unagi (eel) kabayaki. I’ll save the superlatives, but I can assure you that this will have you full and enjoying the full essence of the kabayaki experience in no time. Just as you would with regular kabayaki, you can add a bit
Tofu Kabayaki: Irresistible Savory Tofu Patties with Yamaimo Read More »
Mentsuyu (noodle soup base) is one tasty way to season your noodles. Mentsuyu is commonly used for udon, soba, somen noodles. But, it can also be used to season tempura and appetizers like agedashi tofu or ohitashi. While there are many variations this recipe is one of my favorites. It calls for ichiban dashi which
Mastering Mentsuyu: Irresistible Japanese Noodle Soup Base with Dashi Read More »
Daikon radish salad with bean sprouts (moyashi) and spinach is a tasty way to get some more vegetables in your diet. The salad’s primary seasoning is made up of the magic combination of soy sauce, sesame seeds, vinegar, and sesame oil. Overall, the flavors are savory and the salad has plenty of interesting textures thanks
Revitalizing Daikon Salad: Easy, Healthy, and Delicious Read More »
After waiting for a long long time, I finally made it to see the Inifinity Room at the Broad! Here’s a short trip report from our little adventure visiting the Broad Museum, little Tokyo and the Arts District in Los Angeles.   The Broad Museum The Broad opened up a few years ago and
The Broad Museum and Arts District, Los Angeles, California Read More »
