Food

enoki mushroom amasuzuke closeup

Enoki Mushroom Recipe amasuzuke (sweet vinegar otsukemono)

  otsukemono (japanese pickles) as you may know, otsukemono is the Japanese word for Japanese pickles. otsukemono comes in many different flavors, as well as forms, shapes, sizes, colors, etc. some of the simplest otsukemono tend to be made with very few ingredients, namely the vegetable that you’re going to be pickling, as well as

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enoki mushroom wasabi ankake

Enoki Mushroom Recipe ankake with wasabi (slightly spicy)

  my relationship with wasabi when i was a kid i hated wasabi. i think most kids do and some adults too. could that be you? it definitely didnt help that most of the wasabi i got to eat was the fake kind – made with horseradish and green food coloring. and dont be fooled,

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Konnyaku sashimi with butter soy sauce plated

Konnyaku with butter soy sauce (bata jouyu)

konnyaku with butter soy sauce… what can i say? sometimes you’ve gotta just treat yourself. here’s one way to indulge your taste buds with the rich creaminess of butter and savory bold umami packed goodness of Japanese soy sauce. while you can use this butter soy sauce combination to season all kinds of foods, today

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Konnyaku with Japanese curry powder closeup

Konnyaku with Japanese curry powder (simple and delicious!)

got a tasty batch of Japanese curry powder that you’d love to use for something different than Japanese curry? consider making these super flavorful curry seasoned konnyaku blocks and you may never see konnyaku the same again!    Japanese curry powder as you may know japanese curry has a different flavor than indian and thai

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tomato pasta recipe - japanese style (with shiokoji)

tomato pasta recipe | japanese style (with shiokoji)

Want a simple and tasty Japanese-style pasta recipe? Well, regardless if you’ve had Japanese-style pasta or not, here is a good one to start with. You only need one key ingredient, can you guess what that might be?    Make your pasta like it’s made in Italy (or Japan!)  It is said that Italian food

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Kabocha nimono (Simmered kabocha squash)

Kabocha nimono (Simmered kabocha squash) 南瓜煮物

Nimono (煮物) means ‘simmered thing’ in Japanese. And while most vegetables can be simmered, the inherent sweetness and creaminess naturally found in kabocha makes for one of the best simmered dishes you may ever make. It’s delicious when served warm and also served cold as part of your obento (お弁当 box lunch). This kabocha nimono

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Yakiudon with tofu

Yakiudon with tofu 焼うどん

Today we are making a noodle dish, yakiudon which is a stir-fry noodle dish similar to yakisoba. The huge difference is only the type of noodles that is being used. We made this dish meat-free and used tofu to add more flavor to the dish. Alternatively, you can also add meat or any other vegetables

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Iridoufu with vegetarian dashi stock

Iridoufu 煎り豆腐

Iridoufu is essentially a tofu scramble. You can add all the things you normally might add to an omelette or scrambled egg, and you can even include eggs too. We kept this tofu dish meat-free (vegan) by using vegetable dashi. if you can’t get vegetable dashi, you can use 1/4 tsp-1/2 tsp better than bouillon

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Konnichiwa! (Hello!)

I’m Pat Tokuyama – Japanese tofu cookbook author. I help home cooks learn to cook plant based Japanese food.
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