Japanese

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

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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 […]

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Kombu Shiitake Dashi (Kelp & Shiitake Mushroom Stock)

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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 […]

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

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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 […]

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Simmered Daikon Radish

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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 […]

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Lazy Mama’s Kenchinjiru

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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 […]

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How to Make Stick Onigiri

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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 […]

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Chickpea (Tuna-less) Salad Onigirazu

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A few months ago on Periscope someone asked me for meatless protein ideas to pack in school bentos. I threw out a couple of ideas for her, but have been thinking about it every since. A few weeks ago as I was falling asleep (or at least trying to fall asleep), the idea came to […]

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Kyotofu’s Sweet Tofu Pudding

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Author Nicole Bermensolo brought her love for Japanese culture to Manhattan in 2006 when she and her friend Michael opened Kyotofu, a full-service restaurant and bakery.  The Kyotofu bakery featured Nicole’s quirky approach to Japanese sweets and customers fell in love.  In 2013 Nicole and Michael decided to close the restaurant so Nicole could focus […]

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Umeboshi: Fall fruit of summer labor

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The Japanese do incredible things with fruits and vegetables.  From braising to deep frying, and drying to pickling, there are hundreds of ways to use and transform a wide variety of plants.  A particular favorite at our house are umeboshi, Japanese pickled plums (usually translated as plum, though they are actually made from a species […]

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Build Your Own Onigirazu + Watch me make one on KSL Studio 5!

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Remember onigirazu, that cousin to onigiri (Japanese rice balls), that I wrote about a few weeks ago?  Well I’m back, but this time with a formula that will set you free so you don’t need to look at a recipe when making one!  

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