Recipes By Region

Tofu “Spam” Musubi

Thumbnail image for Tofu “Spam” Musubi

One of the things that I love about traveling is how it influences my cooking.  I came home from our trip to Maui with a sheet of paper filled with recipe ideas.  I’ve already shared my Papaya Rawnola Bowl recipe with you, but there are more coming!  Today I’m sharing my recipe for Tofu “Spam” […]

Read More →

Hula Papaya Rawnola Bowls

Thumbnail image for Hula Papaya Rawnola Bowls

Hula Papaya Rawnola Bowls…you need these.  Let me explain.  At the beginning of this month we took a family vacation to Maui during the kids’ Spring Break.  This was our first family vacation with Monkey and we were super excited.  Our trip did not disappoint.  Not only did we have an absolute blast playing in […]

Read More →

Baked Avocado Falafel with Avocado Lemon Tahini Sauce

Thumbnail image for Baked Avocado Falafel with Avocado Lemon Tahini Sauce

I love falafel.  Though love may not be a strong enough word.  Seriously.  I recently combined falafel and avocado, and putting two of my loves into one dish is just about giving me heart palpitations.  I whipped up some baked avocado falafel that are light little pillows that are made even more delicious when combined with […]

Read More →

Tofu Yasai Don (Tofu Vegetable Rice Bowl) + Kamikoto Master Veggie Butchery

Thumbnail image for Tofu Yasai Don (Tofu Vegetable Rice Bowl) + Kamikoto Master Veggie Butchery

This post is brought to you by Kamikoto Knives. I love things served in bowls.  Now, I know this has been a bit of a trend, at least here in the US, but my love for bowls goes way back.  This is probably why I love Japanese donburi so much.  A donburi, put simply, is […]

Read More →

Kombu Shiitake Dashi (Kelp & Shiitake Mushroom Stock)

Thumbnail image for Kombu Shiitake Dashi (Kelp & Shiitake Mushroom Stock)

Dashi, the basic stock of Japan, is also one of the building blocks of Japanese cuisine.  There are several different types, the most classic being dashi made with katsuobushi (dried bonito fish flakes) and kombu (dried kelp), which I’ve written about before.  But if you don’t eat fish, there are still several stock options available […]

Read More →

California Avocado Balela

Thumbnail image for California Avocado Balela

Have you had balela before? It’s a Middle Eastern chickpea and black bean salad that I’m a bit obsessed with.  If you haven’t had it, you are missing out!  If you have, you should probably eat it again.  Either way, I’ve got a twist on traditional balela that includes not-so-traditional California avocado.  It may not be […]

Read More →

Cold Soba Noodles with Sweet Walnut Dipping Sauce — Let’s Cook Japanese Food!

Thumbnail image for Cold Soba Noodles with Sweet Walnut Dipping Sauce — Let’s Cook Japanese Food!

Before living in Japan for the first time, I always assumed Japanese food would be hard to cook.  Everything was so beautiful and so perfect.  I quickly learned, however, that while a few dishes were quite technical, most Japanese food is actually incredibly approachable and doable for the home cook.  Author Amy Kaneko, in her cookbook, Let’s […]

Read More →

Simmered Daikon Radish

Thumbnail image for Simmered Daikon Radish

Happy 2017 my friends!  I have been taking a much needed break to focus on our sweet new baby girl and moving.  We sold our previous home and finished moving out the week before last and are now temporarily living with my in-laws while our new home is being built. (Squeeeeee!!!!!)  Talk about starting the […]

Read More →

Lazy Mama’s Kenchinjiru

Thumbnail image for Lazy Mama’s Kenchinjiru

Life has felt a bit overwhelming lately. To say that I’ve put a few things on my plate would be a gross understatement. But of course, Mr. Fuji and I are gluttons for punishment and made a very quick decision to put our house on the market . . . which happened last week while […]

Read More →

How to Make Stick Onigiri

Thumbnail image for How to Make Stick Onigiri

The new favorite form of onigiri (Japanese rice ball) at our house is stick onigiri.  It’s very popular in Japan right now too, and it’s no wonder, because it’s fun!  The onigiri is formed into a stick shape instead of a ball, triangle, etc.  The easiest technique is a bit different too.  It’s a bit […]

Read More →