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Last week, I shared a bowl of nishin soba with you, and I asked you to not to throw out the egg and sperm sacs. I have two recipes that will have you wondering why people would ever throw them...

There were some brussels sprouts scattered in my CSA box this week and it inspired me to come home and make an oldie but goodie: roasted brussels sprouts with golden raisins and turkey kielbasa. Swap out the kielbasa for tofu sausage or onions if...

A gleaming school of herring greeted me upon my arrival on U.S. shores yesterday. After landing from Tokyo, my first errand after dropping off my bags at home was a visit to my local fish monger (Monterey Fish Market). Winter...

Back in December, on the eve of our 10-day break, I threw a fun okonomiyaki bounenkai at my place to celebrate the end of the year. Remember when I deemed 2012 as the Year of the Okonomiyaki? Well, it seemed only fitting to end it...

It's so cold in the woods these days -- cozy up with a warm cup of Chai-Nog! Just mix one part chai tea (loose leaf or from a tea bag) with one part egg nog, then sprinkle with nutmeg. Spike it...

There is nothing like zosui (rice porridge) to soothe a year of overeating + drinking. Recipe here.

Happy New Year. 2013 has started with a perfect sunrise in Japan. Hopefully it signifies that the rest of the year to be bright and shiny. 2012 was filled with happenings: from Taylor Swift changing boyfriends 18 times, to Gangnam Style to Sandy craziness to...

In 2013, I am so excited to be devoting myself to the creation of my first cookbook, which seemed like a pipe dream last year at this time. I am so grateful to everyone who has inspired and supported me creatively...

Wishing you a happy, healthy and peaceful holiday season. Cheers! Erin

Taking half an hour out of my schedule to slow down and warm up has been possible these past few weeks thanks to this simple soup. The arrival of matsutake mushrooms is here and I couldn't be more excited. This year...

Trends in Japan changes as often as Taylor Swift changes boyfriends. It's like, wasn't she dating the Kennedy kid and even bought a house across from his in order to be close to him? Next minute, she is shacking up with one of the bad...

Raw brussels sprouts have never tasted so good! If you want to make a lot of this, the slice blade on the Cuisinart or mandoline works really well too. This can easily be made ahead and you can really toss...

Over the last decade the cocktail renaissance has spread across the country and helped turn bartending from a mere side-job for college students and aspiring actors into an honorable profession. It has also resurrected previously unknown names like Jerry...

Life is busy these days. With the shop in full holiday swing, it's hard to find time to cook. But Yoko and I are good about taking turns bringing bentos -- it's nice to take the time to plan out what to make next....

Categorically speaking, a flip is a cocktail in which a whole egg is deployed, the reason being to impart a richness, body, and a silky texture to a drink. Because of how rich these drinks are, they are considered...

For some, winter may mean honey-baked hams and Santa Claus. But at my house, it means nimono. Nimono simply means "simmered things" in Japanese. You can pretty much simmer anything, but the simmering liquid is usually a combination of dashi,...

I had some left over persimmon after making this salad for Thanksgiving, so I sliced them into wedges and made these little appetizer sandwiches, which people seemed to really like! You could use any kind of cheese, really… but do make...

The Blackbeard debuted on the PDT cocktail menu in the Summer of 2008. It's another creation by former PDT bartender Daniel Eun, who now attends law school full time but occasionally manages to squeeze a few shifts every now...

Did you know that the U.S. lost all its chestnut trees back in early 1900s due to a disease brought over from China or Japan? Oops. Almost all of the chestnuts we have now come from Italy or China. But The American Chestnut Foundation...

Using cauliflower instead of potatoes in a gratin is a little lighter and just as delicious. You can use any cheese you have on hand (gruyere, parmesan, sharp white cheddar, jack, etc). To add some color to the dish, add broccoli...