La Fuji Mama

How To Make Onigiri (Japanese Rice Balls)

Onigiri (“oh-nee-gee-ree”) are Japanese rice balls and today I’m going to show you how easy they are to make! As I was working on the material for this post, I realized that I’ve been writing about onigiri for a long time on this little piece of the inter-webs of mine. I’ve been writing about the […]

Today is Day 5 of the 12 Days of Endive. It’s Friday, and I don’t know about you, but at the end of the day on Friday, my brain starts to shut off. After a week of go, go, go, my brain says . . . nothing. The beautiful thing about endive is that it […]

Today is Day 4 of the 12 Days of Endive! One of my favorite things about endive is how versatile it is—there is a wide variety of ways to use it raw and cooked. One of my favorite ways to use it raw is as a replacement to tortilla chips when I’m eating dip, or […]

For day 3 of the 12 Days of Endive, let’s talk history! Endive has a unique story—it’s a youngster in the vegetable world, which is ironic considering that the root it’s grown from, called chicory, is one of the earliest plants cited in recorded literature. Endive, on the other hand, was a relatively recent discovery, […]

A podcast! A podcast! We have a podcast!! Yeah, I’m not excited in the least. Ahem. Recording a podcast is something I have been wanting to do for a while now, but the how was what has held me back. Doing it by myself was out of the question—there was no way I was going […]

Sautéed Endive with Toasted Israeli Couscous and Poached Eggs Makes 4 servings 1 cup Israeli couscous 5 tablespoons olive oil, divided 1/4 teaspoon salt 3 garlic cloves, thinly sliced 1 1/4 pounds California endive (or Belgian endive), hard ends trimmed, leaves separated 1/2 cup chicken broth 1/2 teaspoon freshly ground black pepper 1/4 cup distilled […]

Snowman Peppermint White Hot Chocolate Makes 2 servings 2 cups milk 2 — 4 peppermint herbal tea bags (use 2 for light peppermint flavor and 4 for stronger flavor) 4 ounces good quality white chocolate, coarsely chopped Whipped cream, for garnish White chocolate curls, for garnish 1. Place milk and tea bags in a small […]

Garden Vegetable Chowder Makes 3 to 4 servings For the mushroom stock: 3 1/2 cups water 1/2 ounce dried shiitake mushrooms 1 piece kombu (approximately 6-square inches in size) For the chowder: 1 tablespoon olive oil 1 medium-size carrot, sliced 1/4 cup diced onions 2 garlic cloves, minced 2 teaspoons grated fresh ginger 2 tablespoons […]

Nanakusa-Gayu (Seven-Herb Rice Soup) Makes 6 servings 4 cups water 4-inch piece dried kombu (kelp) 1 1/2 cups steamed Japanese rice 1 teaspoon sea salt 6 pieces mochi 3/4 cup boiling water 1/2 cup herbs, rinsed and minced 1. Make the kombu dashi: The best way to make this stock is to soak the kombu […]

My hatsuhinode (the first sunrise) of 2012, this morning in Draper, Utah. It was very cold (about 20 degrees Fahrenheit), but beautiful. My in-laws live up against the foothills, so we had to be patient for the sun to make it’s appearance. 2012 is going to be a wonderful year!

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