Blog
Although I have embraced the fact that I have now crossed-over into 30-somethingdom, my diet...
When the persimmons and matsutake start populating the markets in Japan, so do the sanma...
Summer is over, but I like the beginning of the autumn. I can finally wear...
Zatar (sometimes za’atar) is a Middle Eastern spice made up (usually) of a blend of salt,...
My sister has a giant myoga plant that is thriving in a shady spot by...
This pesto uses scallions (aka green onions) instead of basil. Cooking them just a bit...
I've been really into harusame (bean thread noodles) ever since my grandma sent me home...
The heirlooms that are coming in our CSA box right now are so flavorful! Green,...
At Japanese restaurants, sushi is usually served alongside with gari (pickled ginger). Why? It's a...
After a whole summer of non-stop sunshine, fruit smoothies and ice-cold Franzia boxed wine (that...
Rosemary mushroom kebabs are great on the BBQ or you can roast them in the...
As some of you may remember, I made umeboshi (pickled plum) last year, while Kayoko...
