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Ganmodoki , a deep-fried tofu dumpling, are kind of a staple of Kyoto-style tofu cuisine, and find their way into nimono, among other things. I’ve made them before , but this time, I took a slightly different route. Inspired by a crazy cheap deal on burdock Read More...
I've previously mentioned that Hiromi's pie crust is far superior to mine. Hers is closer to a rough puff than the standard American pie crust, but she pulls it off rather effortlessly. On the other hand, my attempts at rough puff generally turn out to Read More...
After a run of Japanese food, I started craving pastas and breads again. Somehow an urge to do something with mustard greens kicked in. A weekend trip to the supermarket with no particular time pressure put me in a playful mood. I thought about the Nagano Read More...
Another home-style dish with a Japanese approach to non-Japanese ingredients, this nopal dish, made with a couple of eggs, dashi, soy sauce and mirin, is really basic, but it's a great little side dish for two or three people. Saboten no tamago toji The Read More...
Broccoli isn't particularly common in the Japanese kitchen, but it's gradually become somewhat popular in home cooking. To be honest, I can't think of many times I've actually eaten it when I've traveled to Japan, but I've certainly seen it at supermarkets Read More...
Yesterday, I mentioned a spicy nagaimo dish I served with that pretty tofu dish . Although I tend to respect the traditions of the cuisines I borrow from, I'm not above mixing cuisines from time to time. I just don't tend to like the excesses of self-conscious Read More...
Somehow I just can't get enough of chickpeas lately. Last weekend, I made the medically unfortunate mistake of going to the Fremont Solstice Parade last Saturday with a not-quite-healed metatarsal. Even though I was mostly standing, wearing a supportive Read More...
Stuffed chilies, or chile relleno , are one of my favorite things in the world. They're typically cheese-laden and deep-fried in an egg meringue, and often drenched with a heavy sauce. All that fat is certainly part of the charm, but even a small serving Read More...
Beyond their slightly mustardy flavor, mizuna greens share some of the peppery character of arugula. I had a bit more mizuna with perhaps less than a day left in its usable lifespan, so I thought I really needed to find a way to make good use of it. I Read More...
No, I am not a great fan of meat analogues, but every once in a while I get an odd craving for a veggie burger. Most of the frozen products are not very exciting, and they've gotten incredibly expensive in the last few years, so they're almost never on Read More...
I made these matcha muffins this morning, and we used up some recently made shira-tama and leftover ogura-an by placing them in the muffin batter. I think I first tried matcha muffins about 6 or 7 years ago at Kimura-ya in Ginza. They actually looked Read More...
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