My sister has a giant myoga plant that is thriving in a shady spot by her chicken coup coop. Powerful myoga buds started busting through the styrofoam container walls a few weeks ago. The plant was inherited from someone who could...
This pesto uses scallions (aka green onions) instead of basil. Cooking them just a bit before you process them takes the onion-y edge off and adds flavor. I spread the pesto on...
I've been really into harusame (bean thread noodles) ever since my grandma sent me home with some two years ago. With a quick soak in some warm water, these noodles are ready to be fried or boiled, depending on what kind...
The heirlooms that are coming in our CSA box right now are so flavorful! Green, orange, red! I sliced them up and laid them in a cheesy parmesan quiche for a light dinner...
At Japanese restaurants, sushi is usually served alongside with gari (pickled ginger). Why? It's a nice way to cleanse your palate so that you can enjoy each piece of fish, without mixing the flavors in your mouth. These pickled gingers are widely...
After a whole summer of non-stop sunshine, fruit smoothies and ice-cold Franzia boxed wine (that was actually only for a day, sadly...), I'm really looking forward to the comforting food of autumn. I am not complaining though. I am a huge fan...
Rosemary mushroom kebabs are great on the BBQ or you can roast them in the oven. Using rosemary sprigs (instead of wooden or metal skewers) will herb-infuse your vegetables as they cook. I stacked mushrooms, marinated tofu and bell peppers on...
As some of you may remember, I made umeboshi (pickled plum) last year, while Kayoko & Co. were doing the same on the west coast. I used yellow plums instead of Japanese plums, while the west coast group used real Japanese plums,...
You can tell it’s summer when corn shows up in your CSA box. Sweet and crunchy -- nothing like it! Roast it up with a little cauliflower to make a delicious, light taco filling (no beans, rice or meat needed!). Flour...
Two out of three of my closest friends do not like eggs. How could this be? If I had to choose one thing on this planet that I love the most and could eat everyday, it would be the egg. They are sacred! So...
Strawberry Caprese is a seasonal twist on the classic tomato basil appetizer. A perfect mix of sweet and savory! Strawberry Caprese 1 bunch chopped basil 1/2 cup chopped walnuts 1 cup bocconcini (mozzarella balls) 2 cups sliced strawberries Combine all. Dress...
This citrus salad is easy and pretty! Peel and slice 1 avocado and 1 orange into rounds. Layer on a plate, alternating. Sprinkle with cilantro and green onion (scallion). For a dressing, drizzle with olive oil and a pinch of...
This asparagus tart is SO easy it’s kind of fail-proof. Buy some frozen puff pastry (I like Pillsbury). Place one of the sheets of dough on a cookie sheet. Let it defrost a bit then pinch up the edges to make a...
Spring Salad with Kohlrabi Combine: 6 spears of asparagus (thinly sliced) 1 peeled kohlrabi (cut into matchsticks) 1 cup English peas (raw) 1/2 cup shelled pistachios 1 cucumber (thinly sliced) 1/2 bunch of sliced scallions Dressing: 3...
In a plastic bag combine: 1 cup pepitas (shelled pumpkin seeds) 2 tsp paprika 1/2 tsp chili powder 1 tbsp sugar 1 tsp coarse sea salt 1 tbsp olive oile Shake the bag until the seeds are well coated, then pour into a bowl. A...
Protein is a great thing to carry around. It stays together and packs an energy-filled punch, in comparison to a salad or veggie stir-fry --which can either take up lots of space or taste very bad because of a temperature change. Hunks of hamburg or...
On paper, nagaimo sounds like a miracle food. Nagaimo is a type of yam with hardly any calories, while simultaneously lowering blood pressure and cholesterol. It's also full of potassium and fiber and ideal for the diet of a diabetic. And that list doesn't even include its...
Congrats to UM for being around for five years! I still remember my first post on Peking duck back in 2007 (after constant harassment from Kayoko...
One of my favorite restaurants is Kajitsu, as I've written a couple of awesome reviews about the place. Chef Nishihara is simply a genius. His creativity and flavoring, using only vegetables (it's a vegan/shojin restaurant), is just amazing. I saw an article in last week's...
The other day at my local Asian market -- which is usually not very well equipped since importing food from Asia to an unsignificant little island kingdom like Denmark is incredibly pricey -- I found these bags of grains. And I remembered the many crazy versions...
