Japanese Recipes

Tapioca Pudding with Pan-Fried Kabocha

This is for all the tapioca lovers out there. I was craving some sweets one night and ate up all my ice cream. Talk about emergencies. Since I had no ice cream, I quickly looked in my fridge and freezer for alternatives. None. It was already late and thought I probably have to make something

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Japanese Eggplant and Pork Ginger Garlic Soy Stir Fry | www.alldayieat.com

Japanese Eggplant and Pork Ginger Garlic Soy Stir Fry

  I don’t know what I like more: eggplant or tomato. Did you know that both are members of the nightshade family? They may not make your pupils dilate like belladonna, but they can make you salivate. I don’t know about you, but I’m okay with my pupils at their natural size. 🙂 There are

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Soy Glazed Kabocha with Ground Chicken

Hi. I’m happy that we made it to Wednesday. I’m excited that it’s almost half-way through December. Especially since that means the shortest day of the year is just around the corner. That means from there on, longer and warmer days ahead. To help us prepare (at least mentally) for the summer. Wanted to share a

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cucumber sunomono | www.alldayieat.com

Cucumber Sunomono Revisited

Good evening! Or as they say in Japanese (konbanwa!) こんばんは!. Today’s song of the day is by Way Out West. It’s called “Tuesday Maybe“. Isn’t today Tuesday? Maybe… If you have watched any of my Youtube video’s you might have had a taste of the kind of music I like. This track came out a

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Moyashi Goma-ae (mung bean sprouts with sweet sesame soy)

Goma-ae is a delicious way to eat many different vegetables. Some of my favorites include spinach, green beans and of course, these bean sprouts! It’s super easy to make and will make for a great way to start your Japanese meal! These little squiggly bites of goodness are called ‘moyashi’ ( もやし)in Japanese. Mung bean

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Mentaiko Pasta with Olive Oil | www.alldayieat.com

Mentaiko Pasta with Olive Oil and Shiso

Yo Yo Yo! Pretty soon it’ll be ho ho ho! Can’t believe the year has gone by so fast. That’s what I say every year. Must mean I’m getting old. Slowly but surely. This past week I’ve been on a Japanese food kick. I hope it keeps me young. At least if I stick to

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Simple Kabocha (Japanese pumpkin) Soup | www.alldayieat.com

Simple Kabocha (Japanese pumpkin) Soup

I don’t know why but “Bibbidi-Bobbidi-Boo” popped into my head when I was thinking about pumpkins. If you don’t remember the song you can listen to and watch it here. According to Wikipedia, the lyrics are total nonsense. I wonder how many times the singer had to practice to get the sounds right!! So while

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coffee jelly

Japanese Style Coffee Jelly with Cream

Japanese Style Coffee Jelly with Cream What better way to celebrate than with coffee jelly!! An ever so slightly sweet way to enjoy your favorite caffeine source!! Being the coffee aficionado that I am, I enjoy coffee in all it’s various forms. If you have never seen coffee jelly(コーヒーぜり) before, it’s something you see regularly in Japan.

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Mentaiko Pasta with Cream, Shiso, and Nori

Ohhh man. Mentaiko Pasta with Cream,  Shiso and Nori. So rich and savory. No pasta compares to the flavor and textures that are exemplified in this dish. 3 Main ingredients are cream, butter, and caviar. A dash of salt, a bit of mayo, topped with a bit of parmigiano reggiano, shiso (sesame leaf), nori (dried seaweed)

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Japanese Cooking Club

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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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