I am a noodle fiend. It doesn’t matter if they are smothered in sauce, pan-fried, or sitting in broth. I am a lover of noodles! One of my favorite dishes is ramen and I thought how perfect; I can recreate a Japanese staple and transform it into a plant-based dish. Posts may include affiliate links,Read On >
All Recipes
Chaliapin Steak
Steak Fit for a Maestro In 1927, the second year of Emperor Showa’s Reign (1926-1989), Fyodor Ivanovich Chaliapin, the renowned Russian operatic basso, visited Tokyo. He was a true VIP, often earning as much as ¥30,000 for one performance, at a time when you could build a house for ¥1,000. In Tokyo, he stayed atRead On >
Tai Chazuke
Keeping with our theme of quick, versatile, and easy to eat and make rice dishes (like Zosui), here is another traditional favorite of mine, chazuke. I like to make it when I am in a hurry to get dinner on the table and also when I have left-over rice. What is Tai Chazuke? Simply put,Read On >
Chicken and Vegetable Zosui (Rice Porridge)
The History of Rice in Japan Wet-rice culture came to Japan during the dawn of the Yayoi period (300 B.C. – 300 A.D.), either directly from China or via the Korean Peninsula. It was a time characterized by people known as the Yayoi, new tools and farming techniques (such as growing rice in paddies), andRead On >
Yoshoku: Beef Tongue Stew
When Japan opened its doors to the outside world at the advent of the Meiji period in 1868, it also opened its doors to the outside world and its kitchens. As all things Western became the rage, a unique (and lasting) food trend emerged. Known as yoshoku, it comprised Western dishes with a Japanese twist,Read On >
The long goodbye….
Sarah B. Hodge returns once again as a guest blogger during her final days in Japan after a 5-year stint as an ESL/EFL specialist teaching English as a second language as her day job while also working as a freelance writer and enjoying all things Japan. Previous guest posts by Sarah include Enjoying A CherryRead On >
A New Year’s Salad: Kohaku Namasu Recipe
I have been thinking a lot about end of the year culinary rituals and traditions while writing this blog posting. I keep pondering why when I first experienced Osechi as a young bride (literally only married for 2 weeks) in Tokyo all those years ago, it so captivated me to this day? In a way,Read On >
How to Make Keto Matcha Ice Cream
Green tea has a tremendous amount of health benefits – the EGCG compounds in the drink have been known to be anti-cancer, anti-inflammatory, and good for your blood sugar and weight loss. It’s also delicious, and with a fraction of the caffeine as coffee, it’s a great choice for health-minded people who love the crisp,Read On >
Regional Recipe Corner: Tai Meshi from Shikoku Island
Shikoku Island (the smallest island in Japan) may have only four prefectures, but when it comes to regional cuisine, it is very wealthy. I had the chance to eat my way through the whole island when living in Japan. What struck me the most, was that, although most of the cuisine is fish-based, I neverRead On >
A Poetic Treat Called Ohagi (aka Botamochi)
Though many of them would deny it, the Japanese are notorious sweet-eaters who indulge in a multitude of cakes, most often during teatime. This penchant for snacking dates back to the early Edo period (1603-1867), when eating two large meals a day was the norm – repasts punctuated by endless sweets and cups of greenRead On >