plant-based

Curry Ramen

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 […]

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 […]

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 […]

TGIF! It’s been a long week in our neck of the woods and I am looking forward to a less-busy weekend. It has been awhile since I shared an onigiri recipe for you, so I’m rectifying that today! I love the flavor of charred corn, and after finding some beautiful corn at the store recently, […]

*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 […]

*This post is brought to you in partnership with Outstanding Foods. I never get sick of combining the flavors of bacon (plant-based of course), lettuce, tomato, and avocado. It just doesn’t get old! I received a box filled with bags of the different flavors of PigOut Pigless Bacon Chips recently and after we devoured more […]

*Disclosure: This post contains Amazon affiliate links that earn me a small commission, at no additional cost to you. I only recommend products I personally use and love, or think my readers will find useful. Have you ever had kachumbar before? It’s a delicious salad from India, made with tomato, cucumber, and onion, that is especially […]

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 […]

*This post is brought to you in partnership with Nasoya. I’m a huge fan of fermented vegetables, whether it be dill pickles, sauerkraut, Japanese tsukemono, or Korean kimchi. Since going plant-based, I have had less to choose from in the kimchi department. The classic kimchi recipe includes some sort of salted seafood or fish sauce. […]

I had a bit of an epiphany recently. I have said for years that my favorite food was sushi. But when I was making a batch of onigiri for the kids last month I realized that although I do love sushi, there is another food that is my true favorite—onigiri. The first thing I ate […]

← Previous Entries

plant-based

Curry Ramen

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

Mushroom Ochazuke (Tea and Rice)

Charred Corn Onigiri

Black Sesame Oat Milk + New Oat Milk In Town

BLTA Kimbap

Tomato, Cucumber and Onion Salad (Kachumbar) + Asian Salads Cookbook Review

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

Kimchi Yakisoba (Japanese stir-fried noodles with kimchi sauce)

Carrot Chip Onigiri

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