One of my favorite things to eat in the summer is cold somen. These Japanese noodles are light and refreshing and combining these with shiso, tomato and a bit of sesame oil makes for an easy and tasty meal. But wait… There’s more! We’re adding chicken too. But this is no ordinary chicken… This chicken’ll […]
Refreshing Cold Somen Noodles: Shiso, Tomatoes, and Chicken Delight Read More »
Have you tried your hand at growing microgreens yet? If not, read on and watch my video to learn about an easy and quick way to get started using this kit! This post was sponsored by True Leaf Market. Make sure to check out their selection of seeds, gardening supplies and more @ https://www.trueleafmarket.com/ Why grow
Miso Marinated Black Cod is one of my favorite ways to not only eat miso, but also fish! The miso marinade is sweet and salty and packs a ton of umami. (remember 1 ton = 1,000 pounds!) If you can’t find black cod, your best bet is a fatty fish like Chilean seabass or other
Irresistible Miso Marinated Black Cod | Gindara Misoyaki Recipe Read More »
I love microgreens. How about you? To my knowledge, there are no other plants like microgreens that can go from seed to harvest in less than a week. This is why I love microgreens. Even better is they pack a punch in terms of flavor and are also quite nutritious. Plus they’re so colorful and
5 day Kaiware Daikon Radish Timelapses | Spicy Japanese Microgreens 🌱 Read More »
Raise your hand if you like eating rice! Shungiku Mazegohan is a delicious and simple way to enhance your rice eating experience. You ready?! You might have begun your flavorful rice journey with baby steps. You know like, adding tsukudani, furikake or even umeboshi. But eventually, if you eat enough Japanese food you’ll come across
Delicious Shungiku Mazegohan Recipe | Japanese Chrysanthemum Greens Rice Read More »
There will come a time, when you’ve eaten too much white rice. Solution? Umeboshi Takikomi (Pickled Plum Cooked Rice). Umeboshi (pickled plum) adds a sublime tart and slightly sour flavor to each bite. And as the rice is coming straight out of the rice cooker, the aroma of pickled plum goes straight to your nose. In
Delicious Umeboshi Takikomi Rice: A Flavorful Pickled Plum Recipe Read More »
Nikujaga literally translated is meat and potatoes. And this is one version you can make with dashi. There are all kinds of variations on nikujaga since it’s a popular comfort food. Like any stew or long simmered food, it will taste even better the next day. The best part about this aside from the flavor?
Delicious Nikujaga: Authentic Japanese Meat & Potato Stew Read More »
Today you are going to learn about miso and an easy recipe for how to make Miso Soup with tofu. There are a few base ingredients that are used, but as far as modifications, the options are endless. Seasonal ingredients are regularly added, however, tofu and wakame (seaweed) are one of the most common.  If you’ve never
Irresistible Recipe: How to Make Miso Soup With Tofu Read More »
Today we’re making Japanese curry with chicken. From scratch. And, we’ll do it in less than 45 minutes! If you’ve never had Japanese curry before, it’s slightly spicy and slightly sweet with plenty of flavor to satisfy any curry lover. All you need to make this a complete meal is a side of rice! Japanese
Ultimate Japanese Curry with Chicken | Curry Rice from Scratch Read More »
Simmered yellowtail is a beloved Japanese dish that’s perfect for warming up during the colder months. This traditional recipe uses the scraps and head of the fish, which are simmered to perfection with daikon radish in a flavorful broth until tender and delicious. The dish is typically served with steamed rice and garnished with green
Simmered Yellowtail with Daikon Radish Recipe | All Day I Eat Read More »
