Although the weather has been unusually warm and sunny here in the Bay area for the past few weeks, I was craving Tonjiru (豚汁,とんじる), a classic hearty umami-flavored miso-based soul-satisfying pork soup, usually made in the winter. Ton is defined as pork, and jiru meaning soup. Depending on the region, this can also be calledRead On >
All Recipes
Misonikomi Noodles from Nagoya
Until I lived in Nagoya, I thought I only preferred less salty, lighter-colored misos, on the sweeter side. But the first time I had Misonikomi, another Nagoyan specialty, and tasted the deeply red and pungent hatcho (red) miso, my miso taste preferences widened and expanded. I loved making my kishimen noodle recipe from earlier thisRead On >
Kishimen Noodles from Nagoya
This month’s recipes are typical Nagoya fare: kishimen, a flat, wide quick-cooking udon noodle called hirauchi; and misonikomi (in next blog post), a dish of thicker handmade udon noodles in a hearty hatcho (red miso) broth. If you don’t like noodles, you could never be happy in Nagoya. Happily, I love noodles, and loved myRead On >
Matsumae Zoni Soup
Looking for a recipe on Mastumae Zoni soup from Hokkaido? You’ve come to the right place! New Year has always been an integral part of Japanese society. Osechi is the essence of traditional Japanese home cooking, and consists of all the celebratory dishes prepared at home two or three days prior to New Year’s DayRead 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 >
Essential Japanese Herbs, Spices, and Condiments
Like most cuisines, Japanese cooking employs a variety of fragrant herbs, spices, and condiments called yakumi to help create those delectable Japanese flavors and tastes. As the world becomes smaller, many of these can now be found overseas and are being used innovatively in many other cuisines. Here are some of the more important seasoningsRead On >
Omuraisu (Rice Omelette)
One great way to instill smart, healthful lifetime eating habits in your kids is to have them planning menus, preparing dishes, and cleaning up right alongside you. By doing so, you can expose youthful palates to a wide variety of foods, teach kids to ascertain the freshness of ingredients, show them the right way toRead On >
Black Sesame Pudding
When my college-aged daughter was home this past summer, we explored a lot of Japanese places in the Bay Area. One hot day, we dropped by Uji Time Dessert in Berkeley, CA. I love their motto: “Our goal is simple – Think of us when you crave Japanese fusion style desserts.” They offer a wideRead On >
Tebasaki: Nagoya-style Fried Chicken Wings
This recipe is a favorite in beer gardens and beer halls in Nagoya, where I happily lived for a number of years. Beer halls and beer gardens are popular summer retreats in japan. Just like overseas drinkers, the Japanese enjoy a variety of highly addictive and tasty snacks that inevitably inspired thirst for another draught.Read On >
Rafutei: Okinawa’s Slow-Simmered Pork
I was lucky enough to visit Okinawa once and loved it! Here is one of my favorite recipes from there. Modern Okinawa cuisine is based on dishes enjoyed by the rulers of the Ryukyu dynasty, which controlled Okinawa from 1372 to 1879, and traditional island homecooking. Originally, royal Ryukyuan cuisine was served only during specialRead On >