PREFACE Yamahomo vs. Ladurée (Part 1 & 2) Yamahomo vs. Ladurée (The Battle Continues) Yamahomo vs. Ladurée (Trial 4, 5 & 6) Since winning my Ladurée Battle at Trial #6 two years ago, I haven't made macaron for a while....
Cooking time: 5 minutes.The Japanese have perfected the art of lazy cooking. Instant ramen, instant white rice, instant consomme, instant miso soup complete with tofu and green onions. Where do you think I get it from?So the other...
When the days become shorter and the air crisper, it's time to bring out my donabe from the depths of my kitchen cupboards. I give it a good dusting-off and wash, then let it sit in the sun to dry. Once this ritual is...
Living in Japan, I'm not used to spending a lot of money for ramen. But while in NY, I shelled out $20 for a bowl of ramen and I would do it all over again.
Kanten is a jelly-like substance made from agar agar. It’s completely vegan and gluten free. In this recipe, I used three fresh yuzu to make yuzu kanten.
Taco rice is the culinary lovechild of Tex-Mex, Okinawan and Japanese flavours -- a dish that's popular all over Japan these days.
A recipe for Japanese shisomaki – the sweet, nutty filling and slightly crispy outer shiso roll is so satisfying and delicious!
Let me start off by saying that I think Abura-ya is the most exciting dining experience in the Bay Area in the last few years. By "exciting" I mean: doing something spectacularly new and genre-bending -- all deliciously, and not one bit bank-breaking. Abura-ya specializes...
Last February, I went to Jicca in Tokyo and had this seemingly unassuming dish. I've mainly had raw nagaimo (Chinese yam) julienned or grated in all its gooey glory. But at Jicca, it was seasoned with some serious magic. Lightly grilling this nagaimo brought out a...
A step-by-step recipe on how to make Japanese curry WITHOUT using pre-made, boxed roux.
Make these Japanese pickles in under 20 minutes. Bonus points because you can count the number of ingredients it requires on one hand!
Easy step-by-step instructions on how to make your own Japanese cooking sake, or mirin, at home.
Make an easy and satisfyingly delicious rice bowl featuring fresh salmon sashimi and avocado.
If there's one thing 6 days in paradise (Kauai) reminded me about life, it's that cooking rice on the stove top (and not in a rice cooker) is so easy! I used to do it all the time when I worked as a server at...
My parents hosted a shinnenkai (New Year's party) last night and it was a fantastic feast! As usual, Hideko and Kuni battled it out in the kitchen for cooking space, laughing and making fun of each other along the way. Who will make the best dish of...
INGREDIENTS 1 kampachi kama (or any other desired fish collar like yellowtail, red snapper, or salmon) make sure to clean it thoroughly for scales and grit, it is not pleasant to eat 1 bunch komatsuna (or spinich) 5 small matsutake mushrooms (or any other mushroom...
INGREDIENTS Serves 2 1 small chicken breast, cut into small cubes 10 green beans, diced small 1/4 medium yellow onion, diced small 1/2 cup kimchi, diced medium 4 shiitake mushrooms, thinly sliced 1 fresno chili or jalapeño, diced extra small 3 eggs, whisked...
I don't know what's going on in your neck of the woods, but what is going on with the weather in the Bay Area?!?!? We are experiencing really schizophrenic weather patterns -- it will go from warm to cold in an instant. Take today, Tuesday...
Yuzu citrus is one of the most important ingredients in Japanese cooking. The juice of the yuzu is prized both for its citrusy flavor and elegant. The skin is often used as a garnish for chawanmushi (steamed egg custard) or osuimono (clear dashi soup). Lately, upscale...
Last month, MOTO made a surprise appearance for our one-year anniversary party. With not one hair out of place, he casually sauntered into our shop and helped us dress into our summer kimnonos. On his last day in California, we had dinner at...
