Japanese

Kinoko Nabe—Japanese Mushroom Hot Pot

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.

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 […]

Dinner at our house has been a parade of one comfort food dish after another lately. Are any of you in the same boat? Our meal last Sunday was no exception. I made Japanese Cream Stew (クリームシチュー)—a popular Japanese yoshoku dish (yoshoku is a form of Japanese-western fusion cuisine). Cream stew is a mix of […]

Ozenzai (おぜんざい), a sweet red bean soup, is a very popular, traditional Japanese dessert. It is made with adzuki beans and can be served over toasted mochi, shiratama dango, or a cooked grain, like millet. It’s one of my (many) favorite desserts and it really made my week this week.

*This post is brought to you in collaboration with Nasoya. We are huge fans of Nasoya’s products—not only because they’re easy to find (even Walmart has their products!), but they are super high quality, using simple and clean ingredients like water, soy, and salt. They have been a leading provider of natural and organic foods […]

Have you ever heard of ochazuke (“oh-chaw-zoo-kay”)? If you aren’t super familiar with Japanese cuisine, probably not, which is so sad! Ochazuke is a simple, comfort food dish made with rice (often as a way to use up leftover rice) with hot tea (or hot water or broth) poured over it and toppings, whether it […]

*This post is brought to you in partnership with Better Body Foods. One of my favorite non-dairy milks is oat milk, but I’m very picky about my oat milk. I’ve found that many of the commercially available milks either have added sugar (I’d rather be in control of how much sugar I add, thank you […]

We are currently in Japan! (I can’t tell you how giddy that makes me to type that!) Mr. Fuji had a 2-week business trip to Tokyo and about halfway through his trip he found a really good deal on tickets and booked a trip for the rest of us to fly out and meet up […]

← Previous Entries

Japanese

Kinoko Nabe—Japanese Mushroom Hot Pot

Umeboshi Gohan (梅干しご飯) — Pickled Plum Rice

Curry Ramen

Make Your Own Japanese Curry Roux Blocks

Stay-at-home Japanese Vegan Cream Stew (クリームシチュー)

Ozenzai — Sweet Red Bean Soup (おぜんざい)

Tofu Katsu Onigirazu (Tofu Cutlet Rice Ball Sandwich)

Mushroom Ochazuke (Tea and Rice)

Black Sesame Oat Milk + New Oat Milk In Town

Roasted Broccoli Shira-ae (Roasted Broccoli in Tofu Dressing)

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