Recipes By Region

Zakkoku Mai Onigiri—Japanese Mixed Grain Rice Balls

Inevitably when I make a pot of rice to go along with dinner we don’t eat it all. More often than not, the rice that is left over isn’t enough to accompany another meal. So what to do with that little bit of leftover rice? This conundrum presented itself the other day after we had […]

Thumbnail image for Zakkoku Mai—Japanese Rice With Mixed Grains

A favorite discovery of mine while living in Japan was zakkoku mai—Japanese rice mixed with seeds and grains. Zakkoku mai is a great addition to a meal in place of regular rice. Not only is it nutritious, adding nutrients and fiber to the rice, but it’s delicious. It has a wonderful subtle nutty flavor and […]

We are currently in Utah enjoying spending time with family. It has been snowy and cold the whole time we’ve been here, which I guess is to be expected, since it is winter. But I must say that living in Southern California for the past year and a half has turned me into a total […]

Today you get double the love from me! Head on over to Rasa Malaysia to read my guest post about one of Squirrel’s favorite foods—shoyu tamago (Japanese soy sauce eggs).

German Pfeffernüsse (“Pepper Nuts”) Cookies Makes about 10 dozen cookies 1/2 cup molasses 1/4 cup honey 1/2 cup unsalted butter 4 cups all-purpose flour 3/4 cup white sugar 1/2 cup brown sugar 2 teaspoons ground cinnamon 1 1/2 teaspoons baking soda 1 1/2 teaspoons ground cardamom 1 teaspoon ground allspice 1 teaspoon ground nutmeg 1 […]

I LOVE LOVE LOVE æbleskivers (little round Danish pancake-like pastries–read more about them here). Last month I told you about my favorite food finds from the Foodbuzz Bloggers Festival, which included æbleskivers from Aunt Else's Æbleskiver. Chad Gillard, the president of Aunt Else's, and his wife were at the Foodbuzz bloggers festival making æbleskivers with their […]

“Rational habits permit of discarding nothing left over, and the use to which leftovers (and their economic allies, the wild things of nature) are put is often at the heart of a cooking's character.” – Richard Olney (1835-1917) If you make slow cooker kalua pig, you are bound to have some leftovers, unless you are […]

Update 12/8/09: I'm excited to be a featured blogger on Oprah.com for Oprah.com's Holiday 2009 blow-out ~ come see our favorite holiday recipes! Japanese home cooking is all about cooking with what's in season. Chestnuts are widely used in Japan when in season in a variety of ways. They even show up in a Japanese […]

Slow Cooker Kalua Pig Makes 12-14 servings 5-6 pound pork butt roast 1 1/2 tablespoons Hawaiian sea salt (coarse sea salt) 1 1/2 tablespoons liquid smoke flavoring 1. Pierce the pork roast all over with the tip of a sharp knife. Place the roast in a large slow cooker and rub the salt all over […]

Chef Hiro Sone’s Niku-Jaga

Memory is a powerful tool, especially when it comes to food. I recently got a cookbook called Cooking from the Heart, a book put together by the organization Share Our Strength. The book features recipes from one hundred of the country's well-known chefs. The book is wonderful. Usually I love cookbooks with lots of pictures–I […]

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