Recipes for Tom

While normal katsudon features pork cutlets as the main ingredient, this features cutlets made with gluten cakes. As gluten cake cu...

When something crunchy is wanted in steamed rice, how about toasted kuromame black soybeans? Kuromame 's dark skin also adds nic...

A great combination of fall harvest -- mukago , small marble-size aerial tubers, and ginnan gingko nuts. Ginkgo nuts' slightly ch...

Just like dried scallops , dried clams make an aromatic broth by simply soaking them in water. When the rehydrated clams and rehydration wat...

An easy makeover of plain steamed rice into a tasty comfort meal. Scrambled eggs fluffed up with fiber-rich okara increase the overall volum...

This is a simple steamed rice, but it reminds me of the warming and soothing rice porridge you would eat when not feeling well -- meaning, i...

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

Literally called "cold soup," this soupy rice dish is a quick meal for hot days in southern Japan's Miyazaki Prefecture. When...

Sakura shiokoji -- made with the salt used to pickle cherry blossoms -- instantly transforms regular salty-sweet sakura gohan into a sodiu...

Mixing regular rice and other grains is our current favorite way to make bibimbap . Quinoa makes it less starchy than a simple combination o...

Very rewarding for the cook in the kitchen! Matsutake 's deep aroma fills the air as it cooks -- a fragrant reminder of the season. ...

Mixing quinoa with rice results in a lighter texture than regular steamed rice while giving a great nutritional boost. Black beans are added...

As the weather cools and we enter the season of mushrooms and return of the salmon, takikomi gohan featuring seasonal ingredients really hi...

If you have access to fresh myoga leaves, try them as wrappers. A somewhat intense, refreshing aroma stimulates your senses as you unwrap pa...

A specialty of Toyama, my hometown prefecture, this pressed sushi with masu salmon is wrapped in bamboo leaves and comes in a magewappa ro...

What I usually say about dishes using ginger for cold seasons -- ginger warms up your body --  is still true in hot seasons. Overly chilling...

A distinctive rice dish on the bitter end of the spectrum for adults (and kids who have acquired the taste). The bitterness in this rice di...

At our house, we call this "fake tendon ." Tempura pearls perform the wonderful trick of transforming this sober combination into...

In late spring through early summer, you see the expression " shincha " here and there in Japan. This is the first flush of sench...

A tasty Japanese donburi of a classic Chinese dish. This is a reduced-sodium version of a previously posted chukadon recipe. It uses more v...