Recipes by Type

Tomato Shio Ramen

*I teamed up with On The Umami to bring you this post and recipe for Tomato Shio Ramen. The past few months have been, well, insane. Between the normal life stuff like being mom and trying to keep up with laundry, I was finishing up my first semester of teaching at Utah Valley University, recovering […]

Lavender Scones

*I teamed up with doTERRA to bring you this post. I’m a huge scone fan, but all too often scones are dense and dry. I like my scones to be rich, and a tiny bit flaky, like a good biscuit–not cakey. These lavender biscuits fit the bill and make a delicious addition to a picnic or an […]

*I teamed up with doTERRA to bring you this post. It’s spring!!!!! Who else loves spring? I love the sounds of birds, the appearance of blossoms and bright green leaves on previously bare branches, and the return of warmer temperatures. All of these things have me wanting to be outside more and signal the return of picnic […]

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.

*I teamed up with doTERRA to bring you this post. I know we technically have 9 more days until Spring officially makes her debut, but we have recently had some warm days here in northern Utah that have me thinking that Spring is trying to pull a fast one on Mother Nature. It has me a springy […]

*I teamed up with doTERRA to bring you this post. Valentine’s Day is almost here and I’ve got a brownie recipe that is perfect to help you celebrate. “A brownie recipe?” you might say. “Aren’t there already 30 bazillion brownie recipes out there? Why do we need another one?” Well, you don’t have this one! Several things make […]

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 […]

← Previous Entries

Recipes by Type

Tomato Shio Ramen

Lavender Scones

Lemon Basil White Bean Dip

Kinoko Nabe—Japanese Mushroom Hot Pot

Rosemary Lemonade–Hello (almost) Spring!

Fudgy Spiced Brownies

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

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