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All Day I Eat – like a shark

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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

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kinoko pasta japanese mushroom pasta closeup side

Kinoko Pasta | With 9 Tips to Make this a Success

Kinoko pasta is a Japanese style pasta is made with three types of mushrooms and the magical combination of bacon,

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How to Make Sukiyaki with Beef (Japanese Hot Pot) stove

How to Make Sukiyaki with Beef (Japanese Hot Pot)

Sukiyaki is one of my favorite comfort foods and is the perfect way to stay warm on a cold winter

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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 your mini japanese ecookbook!

NEW Plant-based Japanese Cookbook

Japanese tofu cookbook

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My most recent posts

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

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Recent Posts

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
Yakiudon with tofu 焼うどん October 30, 2020
How to change your mind: 3 books to read and cook this Fall 2020 October 27, 2020
Iridoufu 煎り豆腐 October 26, 2020
Why most people struggle October 24, 2020

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