Restaurant Reviews

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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Shirataki vegetable soup japanese style soup

Shirataki noodle soup with vegetables (and dashi)

  Vegetable soup with shirataki noodles do you enjoy the vehicle or the flavor? why not both? here’s a light and flavorful vegetable noodle soup where you can actually taste the ingredients for what they are. if you eat a lot of vegetables perhaps you enjoy the natural flavors they provide. sometimes sweet, sometimes bitter

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Shirataki noodle vegetable stir fry (Japanese recipe) 

Shirataki noodle vegetable stir fry (Japanese recipe) 

Here’s a new shirataki noodle recipe for you to try – shirataki noodles cooked with a colorful vegetable medley, lightly stir fried with a subtle accent of sesame flavor and aroma.   Shirataki noodle stir fry like i mentioned in my previous post, shirataki noodles (miracle noodles) can be seasoned in various ways these stir fried

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Ichijuu sansai shojin ryouri mt koya japan

Japanese side dishes | 5 things to avoid doing with Okazu

5 things to avoid next time you’re making a Japanese side dish, also known as okazu.   Japanese side dishes We’re gonna be talking about five things to avoid doing next time you make your Japanese side dishes so that they can be a beautiful and delicious success. Plus, I got a new technique for

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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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