La Fuji Mama

Out of town + a giveaway!!

The Fuji family is currently out of town. We just got to Utah earlier today to visit family for Easter. We actually left yesterday, but a snow storm in Southern Utah convinced us to stop for the night in St. George, Utah, and finish the drive this morning. To keep you busy while I’m recooperating […]

Ginger Scallion Slurping Noodles Makes 6 servings 12 ounces dried chuka soba (chow mein) noodles 2 medium-size bunches of scallions, ends trimmed and discarded 1 4-inch piece of ginger, peeled and cut into large chunks 2 teaspoons salt 10 tablespoons oil, canola or vegetable 1. Prepare the noodles according to the package directions. Set aside. […]

I still remember the first time I saw Mr. Fuji. I was at a party and caught a glimpse of him from across the room. Our eyes met and he smiled at me. I think I fell in love right there and then. If you met my Mr. Fuji, you’d quickly realize that his personality […]

Revolution Tofu Curry Adapted from Very Simple Curry, p. 271, Jamie’s Food Revolution Serves 4 6 scallions large bunch of fresh cilantro 2 tablespoons olive oil 5 heaped teaspoons curry powder 1 tablespoon butter 2 cans (14-ounces each) coconut milk sea salt juice of 1 lemon 1 1/2 teaspoons sesame oil 15 ounces extra firm […]

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 […]

Happy Macaron Day! I can’t believe that a year has passed since the last Jour du Macaron. A year ago I never would have guessed that Helen would be coming out for a visit to teach us all about proper macaron making. It’s amazing how much can happen in a year. Helen’s visit was perfect—just […]

This month’s Washoku Warriors challenge was all about tempura! For the challenge, the Warriors were asked to make Shojin Kaki Age (Tempura Pancakes), p.210. Then they had the option of also making: Five Flavored Salt, pp.112: for dipping the pancakes in! Tempura Soba (Soba Noodles with Tempura in Soup), p.177 Tendon (Rice Topped with Tempura), […]

Tofu Steak Makes 4 servings (3.75 ounces each) 15 ounce block extra firm tofu (it is fine if your tofu block is slightly smaller or larger) salt and pepper 2 tablespoons grated or finely minced garlic 3 tablespoons all-purpose flour 3 – 4 tablespoons sesame oil Toppings/garnishes of choice: soy sauce, ponzu, sambal oelek, grated […]

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 […]

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