Blog
When we were little we used to watch my oba-chan (grandmother) make this seasonal treat...
Step-by-step instructions on making Japanese sesame sauce, or gomadare. This sauce is ideal for shabu shabu, stirfrys, and as a dip for steamed vegetables.
Gyū-don w/ tokyo negi, chive points, tofu and shichimi RECIPE Serves 2 1/2 lb thinly...
Awabi (abalone) is a luxurious clam. When it is eaten raw, it tastes faintly like...
Ladies and gentlemen, meet Keisuke aka Kid Skwid, my beloved brother. He has recently been...
*Nahoko Morimoto is a Tokyo-based photographer. Her work has been featured in Brutus and Vogue Japan.
Last week, I shared a bowl of nishin soba with you, and I asked you...
There is something about Japanese confectionary and pâtisseries that pushes sweets to a level of...
A gleaming school of herring greeted me upon my arrival on U.S. shores yesterday. After...
Back in December, on the eve of our 10-day break, I threw a fun okonomiyaki bounenkai at...
There is nothing like zosui (rice porridge) to soothe a year of overeating + drinking....
Sakura-ebi kakiage at Nunotsunesarashina in Tsukiji, my favorite soba spot when I lived in Tokyo.
