Japanese

Baked Chicken Katsu + Back To School Lunch Ideas E-book!

Here we are again, getting our kiddos ready to go back to school (or in our case, already back in school)! I always loved this time of year growing up. I loved starting the school year with a new outfit, new pencils, a new binder, etc. Now as a parent, I think it’s a great […]

I’ve talked about yoshoku (a dish that is a Japanese take on a Western dish) before, and the Japanese gratin is a great example of this. Gratin originated in French cuisine and is any dish that is topped with cheese or breadcrumbs, mixed with bits of butter, then heated in an oven or under the […]

Buta no kakuni, Japanese braised pork belly, is one of those dishes that makes my mouth water just thinking about it. Tender, juicy chunks of pork belly that have been braised until tender and glazed in a braising liquid made from dashi (Japanese sea stock), mirin, sugar, and soy sauce.

I used to think that mayonnaise was mayonnaise, something I occasionally put on a sandwich (but usually not—I was a mustard devotee), and something that my mom used to make tuna fish or egg salad sandwiches. Then I moved to Japan and tasted Japanese mayonnaise and realized that all mayos are not created equal, and […]

Japanese style fried chicken, tori no karaage, or chicken karaage as I like to call it, is my favorite version of fried chicken, with the exception of Gus’s Fried Chicken in Memphis, Tennessee, which I became hopelessly addicted to while in law school. Chicken karaage has a light crispy outside and a moist, tender inside, rendering […]

Alaska love has been flowing strong this year on American television, with Andrew Zimmern visiting Alaska’s Inside Passage on an episode of his show Bizarre Foods, and the most recent season of Top Chef drawing to a close with the final four contestants earning the chance to visit Juneau, Alaska and competing using seafood from […]

With the arrival of Spring and the approach of Easter Sunday, eggs are everywhere. As I was preparing to write this post, all of the eggs I was seeing in stores and decor got me to thinking about the versatility of the egg. If you think about it eggs are one of the most versatile […]

When my friend Tori, the genius behind The Shiksa in the Kitchen, asked if I would be willing to contribute to her Passover Potluck 2013, I knew I wanted to bring something Japanese to the table. This is easier said than done, however, due to the special rules for preparing food that is kosher for […]

Benimosu no Tataki Kyuri, or Beaten Cucumber Pickles drizzled with Purple Sweet Potato Vinegar—a simple Japanese pickle that highlights the quality of the ingredients used, and a great way to work out some aggression in the kitchen. I’ve talked about tsukemono, or Japanese pickles, before, but we’re going to touch on it again today. We’re […]

I recently made a tofu cheesecake for dessert—a no-bake, lightened up version of cheesecake that uses tofu and powdered gelatin. Usually when I make cheesecake, lightened up or not, I make it in some sort of cookie crust. As I was whipping up the filling for this cheesecake, however, the process reminded me of a […]

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