Japanese

Kinoko Nabe—Japanese Mushroom Hot Pot

Spring is here, but it’s still chilly in northern Utah, which means I’m still in the mood for more wintery comfort foods. One of my favorite genres of food is nabemono/nabe–Japanese hot pot dishes. I recently whipped up one of my favorites–kinoko nabe, or mushroom hot pot–and thought I would share it with you.

As part of my new podcast, The Onigiri Chronicles, with my friend Noriko, she has been sharing pictures of the lunches that she helps to prepare at the elementary school she works at in Funabashi, Japan. They are so inspiring. Though I should warn you, they will make you very jealous because they are so amazing. The […]

In episode 4 of our new podcast, The Onigiri Chronicles, my best friend Noriko and I discussed all things ume–the sour Japanese fruit that they use in Japan to turn into all sorts of wonderful things, like ume syrup and my favorite, umeboshi (pickled plums). We talked about making umeboshi gohan (梅干しご飯), or pickled plum […]

Curry ramen is one of the many types of ramen that you can find in Japan. It is the fusion of two wonderful worlds–Japanese curry and Japanese ramen. Since I shared my method for making curry roux blocks with you earlier this month, I thought I would share another way to use the blocks, other […]

One of my personal favorite recipes is my Japanese curry (aka, curry rice). In Japan, when people make curry at home, they usually use an instant curry roux (available in a block or powder form) to make the curry sauce or purchase pre-made curry sauce that is packaged in vacuum-sealed bags. Many recipes for Japanese […]

Dinner at our house has been a parade of one comfort food dish after another lately. Are any of you in the same boat? Our meal last Sunday was no exception. I made Japanese Cream Stew (クリームシチュー)—a popular Japanese yoshoku dish (yoshoku is a form of Japanese-western fusion cuisine). Cream stew is a mix of […]

Ozenzai (おぜんざい), a sweet red bean soup, is a very popular, traditional Japanese dessert. It is made with adzuki beans and can be served over toasted mochi, shiratama dango, or a cooked grain, like millet. It’s one of my (many) favorite desserts and it really made my week this week.

This post is a longtime in coming. I meant to post it last month, but then things got a little crazy with everything happening in the world, thanks to Covid-19. This week is spring break for my Fujilings and I’m finally getting a moment to breathe, so here I am! Last month I posted about […]

Have you ever heard of ochazuke (“oh-chaw-zoo-kay”)? If you aren’t super familiar with Japanese cuisine, probably not, which is so sad! Ochazuke is a simple, comfort food dish made with rice (often as a way to use up leftover rice) with hot tea (or hot water or broth) poured over it and toppings, whether it […]

TGIF! It’s been a long week in our neck of the woods and I am looking forward to a less-busy weekend. It has been awhile since I shared an onigiri recipe for you, so I’m rectifying that today! I love the flavor of charred corn, and after finding some beautiful corn at the store recently, […]

← Previous Entries

Japanese

Kinoko Nabe—Japanese Mushroom Hot Pot

Japanese Dry Curry (ドライカレー)

Umeboshi Gohan (梅干しご飯) — Pickled Plum Rice

Curry Ramen

Make Your Own Japanese Curry Roux Blocks

Stay-at-home Japanese Vegan Cream Stew (クリームシチュー)

Ozenzai — Sweet Red Bean Soup (おぜんざい)

Eryngii Suimono (Clear Soup with King Oyster Mushrooms)

Mushroom Ochazuke (Tea and Rice)

Charred Corn Onigiri

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