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 >
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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 >
Katsuo no Tataki: Seared Bonito Sashimi with Garlic
Katsuo (Bonito) is a seasonal Japanese delicacy of early summer. The most popular way to eat it is as katsuo no tataki (“pounded bonito sashimi”), a traditional dish from Kochi Prefecture on Shikoku Island. (Part of Thanks for the Meal’s regional Japanese recipe collection.) This is a unique type of sashimi, the only kind toRead On >
Shojin Ryori: The Spirit of the Japanese Zen Kitchen
What is Shojin Ryori? Despite the image of Japan as a land of seafood, wagyu beef and other carnivorous delights, there is a longstanding tradition of vegetarian temple food known as Shojin Ryori. Dating back to the 13th century, this beautiful and healthful cuisine is deeply rooted in Zen philosophy and nourishes the mind asRead On >
Opening Moments: Japanese-Style Hors D’oeuvres
Walk into a Japanese bar and, inevitably, you’ll be served a tasty little morsel to tide you over until your drink is served. Known by a variety of names—o-tsumami, o-toshi, sake no sakana—these appetizing hors d’oeuvres are derived from the first course of kaiseki (Japan’s haute cuisine), known as hassun. They take the form ofRead On >
Eating Japanese Food While Maintaining Ketosis
Following a ketogenic diet is a great way to lose weight, but can you eat Japanese food on keto? The answer may surprise you, but YES! Eating keto, otherwise known as a low-carb-high-fat diet, is beneficial for a number of reasons, but a big part of it is eating in such a way that allowsRead On >