Recipes for Tom

This satisfies Tom's new habit of eating sweets without increasing sodium intake. But when I made these baklava earlie...

Okara-konnyaku is a hybrid of okara soybean pulp (rich in soluble fiber) and konnyaku yam cake (rich in non-soluble fiber), and has be...

This is another savory pastry we like. Sauteed zucchini is paired with fluffy fried or microwaved egg and feta cheese. Dill makes this combi...

Great for breakfast and lunch! This savory pastry is intended to be eaten with other dishes, and only a moderate amount of spices are used t...

Udon noodles made without adding salt! Using boiling water for dough appears to be a common technique with commercially available salt-free ...

Sweet kernels of corn instantly make ordinary rice a summer dish. Julienned green shiso perilla leaves offer a nice counter punch, preventi...

An or anko sweetened azuki bean paste comes either as tsubuan with visible beans, or this silky version called koshian . Koshian highlights ...

A faintly bitter pesto sauce to welcome the arrival of spring. Whole recipe (approx. 285 g): 1,304 calories; 13.1 g protein; 131.2 g...

A matcha cake made in the microwave. Taking full advantage of fiber-rich okara soybean pulp as well as calorie- and carb-free erythritol and...

When having more okara soybean pulp than you can eat in a few days, dry it in the microwave, a frying pan or oven, and freeze for later u...

Aoyose [lit. blue/green put together] is a vegetable-based colorant commonly used at restaurants in Japan. From the following simple proces...

Indispensable for a number of Western-style cakes, including layered cake with fruits and fresh cream, framboise or raspberry mousse cake, b...

Little balls of tempura batter are an essential ingredient for many people when making wheat-based snacks such as okonomiyaki savory pancak...

I much prefer head-on shrimp over headless shrimp for taste and texture. They take a bit more time to devein and whatnot, but then you have ...

Often made into shinjo boiled fish dumplings or satsumaage deep-fried fishcakes, ground fish can be another way to preserve fresh fish. ...

This silky bean paste goes into a number of Japanese sweets. Making it involves a series of time-consuming yet simple tasks, but the results...

Japanese-style marron glacé. The autumn harvest is first colored by kuchinashi gardenia fruit, then sweetened with sugar and mirin for gloss...

Tango no sekku , one of five traditional seasonal festivals, falls in May in Japan. It is now called Kodomo no Hi or Children's Day, an...

Made without herbs, this is a versatile stock for Asian and other dishes. Add carrot ends and other firm vegetable trimmings as well as onio...

When salted, cherry leaves develop a unique tangy aroma and taste. Salted cherry leaves are an ingredient -- often used as a wrapper -- in ...