Blog » Vegan

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.

Ah, the joy of roommates. The Ramen Shaman lives with three other dudes in a house in Los Angeles, meaning our fridge is war zone of groceries for four people each cooking for one. But to be honest there’s not a whole lot of cooking...

Although I have embraced the fact that I have now crossed-over into 30-somethingdom, my diet has not caught up. With age, my body is clearly not as forgiving when I've had a few too many glasses of wine. The idea of...

Summer is over, but I like the beginning of the autumn. I can finally wear layers, and the chill in the morning and evening is comforting. And knitting season starts just about now! Although the food supply has lost seasonality in many ways and we...

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...

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...

By Erin Gleeson via Forest Feast.

Hey hey, Kayoko here, filling in for Yoko this week. Seems that summer has arrived in the Bay Area (a balmy 77˚F in Oakland, holla!), which means I will only cook meals that take me a few minutes to prepare....

I am finally back. Although the past couple of weeks have been super hectic, I had the opportunity to go to my favorite restaurant Kajitsu, twice in two weeks. At the end of March, my work held a special dinner gathering...

Kayoko let me borrow Japanese homecooking maven Elizabeth Andoh's new book "Kansha: Celebrating Japanese Vegan and Vegetarian Traditions" and for that, I am brimming with kansha (thanks). I had always wanted to try my hand at making shira-ae (sesame tofu dressing) after playing the...