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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Mentaiko Pasta with Olive Oil |

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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Cacio e Pepe (Roman pasta with cheese and pepper)

When I was in Rome last week I finally got to have a taste of Cacio e Pepe in Italy. Cacio e Pepe is a pasta dish with cheese and pepper. It sounds very simple and tastes quite good. If you’ve never had it, think of it as a much lighter version of Alfredo. But with fresh cracked

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arugula walnut pesto |

How to make Fresh Pasta – Fettuccine with Arugula Walnut Pesto

Pesto According to Wikipedia, traditional pesto came from Genoa, Italy. Imagine a thick dark green sauce. Not smooth like cream and coarser than cornmeal. It’s green, shiny, and pungent. Crushed garlic, pine nuts, salt, basil, Parmigiano-Reggiano, pecorino sardo, and olive oil. All swimming happily together like the fish in the sea. Yum-e! Did it work ? Are

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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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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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