Recipes By Region

How to make handmade udon noodles—it’s easier than you might think!

Handmade Udon Noodles Recipe adapted from Harumi’s Japanese Home Cooking, by Harumi Kurihara Makes 4 servings 4 teaspoons salt 8 ounces (1 cup) warm water 2 1/2 cups unbleached bread flour 1 1/4 cups unbleached all-purpose flour bread flour, for dusting (in step 6) 1. Add the salt to the warm water and stir until […]

Add this recipe to ZipList! Habanero Soy Sauce Makes about 1/2 cup 1 habanero pepper 1/2 cup soy sauce freshly squeezed lime juice, 1/2 lime 1. Cut open the habanero pepper and scrape out the seeds and membrane, being careful not to get the juices of the pepper on your skin. Slice the pepper into […]

Today the amazing and talented Josie from Daydreamer Desserts is here to make sure that we get our dessert in this week! I met Josie last November at the Foodbuzz Festival in San Francisco, which is kind of funny because we actually live in the same city in Southern California! Josie has become a dear […]

Arancini alla Siciliana (Sicilian Croquettes) 1 1/2 cups long grain rice 4 tablespoons unsalted butter 2 tablespoons Parmigiano Reggiano – grated 3/4 cup ground beef 1/2 onion – minced 1 tablespoon fresh flat leaf Italian parsley – roughly chopped 1/2 cup white wine 2 tablespoons tomato paste 2 ounces fresh mozzarella cheese – cubed 2 […]

Croquembouche (Piece Montée) If you’d like to see the recipes given to the Daring Bakers, see this Piece Montée Recipe My favorite cream puff recipe: Fuji Cream Puffs — Cream puffs can be stored at room temperature for up to 1 day. My favorite pastry cream recipe: Tartelette’s “custard”— The pastry cream can be stored […]

Fuji Cream Puffs Makes 10 large cream puffs (or 20 medium, or 4 dozen mini cream puffs) 1 cup water 1/2 cup butter (4 ounces) 1 cup all-purpose flour 1/4 teaspoon salt 4 large eggs 1. Preheat the oven to 400 degrees Fahrenheit. 2. In a small bowl, whisk together the flour and salt. 3. […]

Add this recipe to ZipList! Miso Pickled Garlic (Ninniku Miso-zuke) Makes 1/2 pound 1/2 pound fresh garlic cloves 1 cup aka-miso paste (red/brown miso paste) 1/4 cup mirin 1 quart glass jar (wide mouth is easier to use)1. Separate the garlic cloves and then cut off the root ends. Remove the outer skin, and then […]

Sushi-Su (Seasoned Vinegar for Sushi Rice) 1 cup rice vinegar 3 tablespoons sugar 2 1/2 teaspoons salt 1 piece kombu, 2-inches square (optional) Combine the vinegar, sugar, salt, and kombu in a small saucepan. Place the saucepan over medium-high heat and cook, stirring until the sugar and salt dissolve. When the mixture is clear, remove […]

When I was in middle school a bagel shop opened up in town called The Bagel Peddler. I remember my mom taking my brothers and me there on several occasions, and I remember that my favorite bagel was their jalapeno bagel. On one occasion, I remember getting a jalapeno bagel and eating it toasted, slathered […]

So you already know that we’re big fans of mushrooms here in the Fuji household. But what you might not know is that I’m one of the contributors for The Mushroom Channel, the website for the Mushroom Council, for the 2010 year! In fact, my first post went live this morning. With the beautiful weather […]

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