Fruits & Vegetables

Yaki Shiitake (Shiitake & Scallion Yakitori) for The Mushroom Channel

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 […]

Kinkan Kanro-ni (Candied Kumquats) 12 ounces kumquats 1 1/3 cups water 1 cup granulated sugar 1/2 teaspoon freshly grated ginger 1. Wash and dry the kumquats, then use a sharp pairing knife to cut vertical slits into the fruit (between 5 to 8 slits depending on the size of the fruit). 2. Bring a pot […]

Carrot Sesame Salad Makes 4 servings 3 – 4 medium size carrots (about 7 ounces total), washed and peeled 2 tablespoons soy sauce 2 tablespoons seasoned rice vinegar 2 tablespoons toasted sesame oil 2 teaspoons toasted white sesame seeds 1 teaspoon granulated sugar 1. With a vegetable peeler, slice the carrots into long ribbons. Set […]

Kyuri Asa-zuke (Japanese Lightly Pickled Cucumbers) 2 – 3 Japanese cucumbers/3 – 4 mini (seedless) cucumbers (about 10.5 ounces/300 grams) 3/4 teaspoon fine grain sea salt 1 1/2 inches kombu, cut into thin shreds with kitchen shears 7 tablespoon water 3 tablespoons seasoned rice vinegar 1/2 teaspoon granulated sugar 1. Wash the cucumbers and pat […]

Warm Roasted Vegetable Mediterranean Salad Inspired by One Tribe Gourmet’s Roasted Vegetable Greek Salad Makes 4 to 6 servings 1 small eggplant, cut into bit size pieces 1 pint grape tomatoes, cut in half 4 – 5 cloves of garlic, minced 3 – 4 tablespoons extra virgin olive oil juice of one fresh lemon 1 […]

Miso Soup With Butternut Squash, Poached Eggs, & Spinach Makes 4 servings 6 cups water 1/4 cup distilled white vinegar 4 large eggs 1 pound butternut squash (or sweet potato), peeled and roughly chopped into 1/2-inch cubes 1 tablespoon olive oil Fine grain sea salt 3 1/2 cups dashi 2 1/2 – 3 cups baby […]

Coconut Curry Wild Rice Soup, aka “Sunshine Soup” Adapted from Super Natural Cooking, by Heidi Swanson Makes 5 to 6 servings 2 tablespoons olive oil 2 teaspoons red curry paste 2 large cloves garlic, minced 2 yellow onions, chopped 1 cup wild rice, rinsed 4 cups water 1 yellow-fleshed sweet potato, peeled and cut into […]

Lately I’ve been enticed by the beautiful beets at our farmer’s market. I got an especially beautiful bunch of beets during my last trip to buy produce at the market. The beets sat in my kitchen for several days calling to me to use them. I finally decided on turning them into a warm beet salad. I […]

Fried Apples Recipe

I love apple season because apple season means apple cider, fresh apple sauce, apple curry, and apple desserts. An apple peeling gadget can be a wonderful thing to have in your kitchen during apple season. It makes apple sauce and apple pie making a much quicker process. Recently, I received an e-mail from STARFRIT […]

Cardamom Honey Grapefruit Galettes

Halves of juicy ruby red grapefruit, drizzled with honey and vanilla, sprinkled with ground cardamom, and then broiled until the juices of the grapefruit are bubbling and the edges of the rind start to blacken in places. Sound different? It did to me in October of last year when I stumbled across the recipe in […]

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