Let’s face it, tofu can be bland, but also quite versatile in any number of Japanese dishes. That’s why I am always looking for innovative ways to make it more tasty and interesting. Used as a foundation for a recipe, it can take on very assertive flavors. Kaminari Dofu (aka Thunder Tofu) is no exception.Read On >
wasabi horseradish
Real Eel: An Electrifying Dish from Nagoya
Once tasted, the delicate flavor of eel (unagi), prepared according to the special ways of Japanese cuisine, will linger in your memory forever. Since the Edo period (1603-1867), eel has traditionally been eaten in the height of midsummer on the Day of the Ox (July 23); popular custom has it that anyone who eats eelRead On >