vegetarian

Brown Rice & Veggie Stuffed Japanese Eggplant

Today I’m talking heart health and whole grains for American Heart Month over on Six Servings, the blog for the Grain Foods Foundation. I’m serving up my recipe for brown rice and veggie stuffed Japanese eggplant. This dish is full of flavor and nutrients, and I think you’ll love it as much as my family […]

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 […]

Three Mushroom Vegetarian Nabeyaki Udon Makes 6 to 8 servings For the mushroom stock: 7 cups water 1 piece kombu (approximately 12-square inches in size) 1 ounce dried shiitake mushrooms For the soup: 1/3 cup soy sauce 3 tablespoons mirin 1 teaspoon salt 4 cloves garlic, finely minced 1 rounded tablespoon grated fresh ginger 6 […]

Today marks the end of the Mushroom Masters, so to celebrate such a fun month I’m here to hold your hand and prove just how easy it is to make my recipe for Spicy Mushroom Miso Ramen. It’s officially fall, so you are out of legitimate excuses for not making soup. Come jump on my […]

Mushrooms + Fuji Family = LOVE and this week I’m getting the chance to go head to head with bloggers from Canada and Australia in a mushroom battle. Did you know that this month is National Mushroom Month here in the U.S.? To celebrate, last week kicked off the second annual Mushroom Masters, an international […]

Takikomi Gohan Makes about 5 servings 2 large dried shiitake mushrooms 1 6 square-inch piece kombu 2 cups warm water 4 ounces fresh cremini mushrooms, sliced 3-inch piece carrot, peeled and cut into thin rectangles 2-inch piece fresh ginger, peeled and finely chopped 1 tablespoon mirin 1 teaspoon honey 2 tablespoons soy sauce 1/2 teaspoon […]

Avo-don (Avocado Mango Donburi) Makes 2 servings For the sauce: 2 tablespoons freshly squeezed lime juice 1 1/2 teaspoons Honey Ridge Lemon Honey Crème (or substitute lemon curd) 1 teaspoon soy sauce 1 tablespoon warm water 1 teaspoon finely grated lime zest 1 teaspoon fresh grated ginger 1 ripe avocado (about 8 ounces), chopped 1 […]

“Summer is the time when one sheds one’s tensions with one’s clothes, and the right kind of day is jeweled balm for the battered spirit. A few of those days and you can become drunk with the belief that all’s right with the world.” — Ada Louise Huxtable My friend Juls, the author of the […]

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 […]

Quail Eggs Benedict Pagodas Makes 8 “Pagodas” Yaki-onigiri: 1 cup cooked Japanese rice salt 1 tablespoon vegetable oil 1. Cut a large square of plastic wrap and rest it over a measuring cup. Lightly spray the plastic wrap with the water, and then sprinkle it with a bit of salt (the water helps the salt […]

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