I was recently interviewed for my first podcast as a guest on Cookbook Love, hosted by the very charming Maggie Green of the Green Apron company. We had a wide-ranging conversation that included self publishing my cookbook, my favorite cookbook authors, my cookbook collection, and how am I cooking Japanese food during the pandemic. Also,Read On >
Fried Sardines with Shiso
I love shiso, also known as perilla leaves, and am always thinking about how to use it in recipes. In fact, in my last blog posting on yakumi: Essential Japanese Herbs, Spices, and Condiments, I wrote about shiso (perilla leaves). This is a simple yet absolutely delicious fish dish that not only uses shiso,Read On >
Yakisoba: The Noodle That Came In From The Cold
Last year, my daughter’s Japanese teacher at the local high school asked me to teach about 40 kids how to make yakisoba. So one early morning, we crammed into the very small ‘parent’s’ kitchen, set up a number of different stations with electric frying pans, and cooked away. There wasn’t a leftover in sight, andRead On >