Recipes By Region

Tai no Shioyaki—Salt-Grilled Sea Bream

Tai no Shioyaki (Salt-Grilled Sea Bream) Number of servings depends on size of fish used 1 whole tai snapper, head on, scales removed and cleaned sea salt Micro Greens Lemon/lime wedges Grated daikon radish seasoned with a few drops of soy sauce 1. Measure out 1 1/2 teaspoons of salt for each pound of fish. […]

Three Mushroom Vegetarian Nabeyaki Udon Makes 6 to 8 servings For the mushroom stock: 7 cups water 1 piece kombu (approximately 12-square inches in size) 1 ounce dried shiitake mushrooms For the soup: 1/3 cup soy sauce 3 tablespoons mirin 1 teaspoon salt 4 cloves garlic, finely minced 1 rounded tablespoon grated fresh ginger 6 […]

Nabeyaki Udon Makes 5 servings 6 ounces fresh spinach leaves 6 cups dashi (basic Japanese sea stock) 1/3 cup soy sauce 3 tablespoons mirin 1 teaspoon salt 3 cloves garlic, minced 1 tablespoon finely grated ginger 2 large carrots, peeled and thinly sliced on the diagonal 2 leeks, cleaned and cut into 1-inch slices on […]

This time of year has me reaching for quick comfort foods to fill my family up and give us the energy we need to survive the holiday madness, without spending hours in the kitchen. I’m sharing one of my favorite comfort food recipes in the premier issue of FoodieCrush magazine—my recipe for gyudon, a Japanese […]

Chocolate Peppermint Sable Cookies (aka, Ninjabread Cookies) Recipe Notes: This cookie dough is also good for rolling out and cutting into shapes with cookie cutters. After making the dough, chill the dough for about 30 minutes in the refrigerator, then roll out into thin sheets with a rolling pin between two pieces of parchment paper […]

Add this recipe to ZipList! Crab, Avocado, Pomegranate Salad in Crisp Endive Leaves Makes approximately 8 to 10 servings For the Pomegranate Dressing: 2 large egg yolks 2 tablespoons vegetable stock 3 tablespoons 100% pomegranate juice 2 teaspoons rice vinegar 1 tablespoon granulated sugar For the Salad: 6 ounces cooked Dungeness crab meat 2 medium, […]

Quick Mao Pao Tofu Makes 4 servings (serving size: 1 1/4 cups tofu mixture and 1/2 cup rice) Recipe from The Complete Quick Cook (with permission from publisher) 1 (3 1/2-ounce) bag boil-in-bag rice (or 2 cups hot steamed rice) 2 tablespoons lower-sodium soy sauce, divided 2 tablespoons dry sherry or Shaoxing wine, divided (or […]

Simmered Kabocha Squash (Kabocha Nimono) Makes 4 servings Recipe from lafujimama.com 1/2 kabocha squash (about 1 pound) 2 cups dashi 2 tablespoons mirin 1 small piece kombu (about 2-inches square) 2 teaspoons light colored soy sauce (usukuchi soy sauce) (or regular soy sauce if usukuchi isn’t available) 1. Wash the kabocha well, then scoop out […]

Making soymilk is easy peasy and doesn’t require any special equipment. I’m sharing my soymilk recipe and the simple process with a video tutorial today on Eating Rules as part of October Unprocessed, a challenge to go for one month without eating processed foods, to forgo all of the extra salt, fats, sugars, preservatives, flavorings, […]

Oxtail Ramen Makes about 6 servings For the Oxtail Stock: 5 pounds oxtail, cut in cross-sections of roughly the same thickness 1 medium yellow onion, cut into quarters 1 large leek, green part only, cut in half and rinsed thoroughly 1 1/2 ounces fresh ginger (a section about 3-inches long), sliced 1 head garlic, separated […]

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