Japanese

Vegan Gyoza (Japanese Potstickers)

We are huge dumpling lovers at our house, so my recipe for gyoza (Japanese dumplings) has been on my list to veganize for quite a long time now. Gyoza was one of the first Japanese dishes I learned to cook from my sweet neighbor, Miki, in her kitchen in Yokohama, Japan, 16 1/2 years ago, […]

In January, on an Instagram post, I asked what peoples’ favorite Japanese dishes were. It was really fun to see the responses. One of the responses was from @sandrajapandra who said that saba no misoni was her favorite. Saba no misoni is a very traditional Japanese fish dish of mackerel that is simmered in a […]

*Disclosure: This post contains Amazon affiliate links that earn me a small commission, at no additional cost to you. I only recommend products I personally use and love, or think my readers will find useful. I have been finding some pretty strange things in the trash lately: silverware, cups, a My Little Pony, some magnets […]

*Disclosure: This post contains Amazon affiliate links that earn me a small commission, at no additional cost to you. I only recommend products I personally use and love, or think my readers will find useful. Today is my 12th blogiversary. It’s hard to believe that I’ve been doing this for that long! When I started my […]

I have been a longtime fan of mugicha, a Japanese herbal tea made from roasted barley, but it has a very distinct taste that some people aren’t a fan of. I think it’s a bit like cilantro…some people love it and to some people it tastes like soap (or in the case of mugicha…dirty socks […]

Nikujaga (“nee-koo-jyah-gah”) is a classic Japanese comfort food, something that every household makes a bit differently so that everyone craves the way their mom makes it. Nikujaga literally translates to mean “meat-potato” or meat and potatoes. It’s a dish of meat and potatoes cooked in a sweetened soy sauce. Variations abound. Beef is generally used, […]

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 […]

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 […]

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 […]

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 […]

← Previous Entries

Japanese

Vegan Gyoza (Japanese Potstickers)

To-fish No Misoni (Tofu Simmered in Miso Sauce)

Vegan Yakisoba—Japanese Stir-Fried Noodles

Vegan Japanese Curry Rice + 12 Year Blogiversary

Soba Cha — Japanese Buckwheat Tea

Vegan Nikujaga (Japanese Meat & Potatoes)

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

Kombu Shiitake Dashi (Kelp & Shiitake Mushroom Stock)

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

Simmered Daikon Radish

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