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Quinoa with Pimento Stuffed Olives, Gold Raisins, and Cilantro-2

Quinoa with Pimento Stuffed Olives, Gold Raisins, and Cilantro

Quinoa with Pimento Stuffed Olives, Gold Raisins, and Cilantro works like magic to weave an unlikely mix of ingredients in

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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 🍱🍣Get started today with a sample from my new cookbook!

NEW Plant-based Japanese Cookbook

Japanese tofu cookbook

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My most recent posts

Shiitake Mushrooms: What Is It, How Is It Grown, How Can I Cook It February 27, 2021
Brown Rice vs White Rice | Which is Healthier for You? February 25, 2021
What is Buckwheat and How is it Used in Japanese Soba Noodles? February 23, 2021
Japanese Pickled Vegetables | 5 Benefits of Eating Otsukemono February 18, 2021
new year – new you – new ingredients – new cooking ✨ January 24, 2021

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Recent Posts

Shiitake Mushrooms: What Is It, How Is It Grown, How Can I Cook It February 27, 2021
Brown Rice vs White Rice | Which is Healthier for You? February 25, 2021
What is Buckwheat and How is it Used in Japanese Soba Noodles? February 23, 2021
Japanese Pickled Vegetables | 5 Benefits of Eating Otsukemono February 18, 2021
new year – new you – new ingredients – new cooking ✨ January 24, 2021
How to make Japanese Christmas cake (without a hot water bath) December 18, 2020
The Story Behind the Japanese Cooking Club December 13, 2020
Yasai ankakedonburi (Vegetable rice bowl) 野菜丼 November 9, 2020
Kabocha nimono (Simmered kabocha squash) 南瓜煮物 November 6, 2020
King Salmon Mirinzuke and Shiokojiyaki 鮭の味醂付けと塩こうじ焼き November 2, 2020

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