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2013-10-31

Shiso no mi no shiozuke (aojiso) / salted green perilla fruits

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Salted perilla fruits are a flavorful condiment. They are great to eat with steamed rice, onigiri rice balls, hiyayakko tofu, pickle-type v...
5 comments:
2013-10-29

Yakidofu to tomyo, enoki no chuka-nibitashi / broiled tofu, sugar pea shoots and enoki mushrooms in Chinese broth

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Sugar pea shoots, a common Chinese stir-fry ingredient, are a great companion with simmered tofu in this everyday Japanese dish with a Chin...
2013-10-26

Daigaku-imo / candied Japanese sweet potato

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My introduction to daigaku-imo was school lunch at elementary school. Although the name daigaku-imo literally means "university potato...
2013-10-24

Yakiimo / roasted Japanese sweet potato

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A much-beloved snack in fall and early winter. When I was a child, a vendor pushing a cart filled with blackened rocks and reddish-purple sw...
3 comments:
2013-10-23

Hanaho to kobashira no kakiage / mixed tempura with perilla flower spikes and bay scallops

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Shiso flower spikes are pretty and tasty! Paired with mildly sweet bay scallops for a delicious duo. 1/2 of recipe: 603 calories;...
2013-10-19

Kobashira-iri omuraisu / tomato rice with bay scallops in egg crepe

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Omuraisu , or "omelet rice," has been my favorite food since childhood. It was symbolic of Westernized food and found at a modern...
2013-10-18

Shishito sweet pepper & Fushimi togarashi sweet pepper

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Shishito (right) Fushimi togarashi (left) (Japanese varieties of Capsicum annum ) Shishito The size of your pinky or ind...