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 >
white onion
Salmon and Vegetable Tonjiru Soup: A modern twist on an old classic
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 >
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 >