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2014-02-27

Yaki-maitake gohan / steamed rice with grilled maitake mushrooms

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Grilling concentrates the aroma and taste of maitake , while a hint of ginger perks up the earthy note of mushrooms. 1/3 of recipe...
2014-02-25

Sake to hijiki no itameni / salmon saute with hijiki seaweed

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A rich dish that combines the deep flavors of salmon and hijiki . A small amount is very satisfying due to the strong flavoring and sauteed...
2014-02-23

Amazake chokoreeto keeki / chocolate cake with amazake

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A little chocolate cake with a delightful aftertaste. One of our favorite desserts. 1/8 cake slice: 110 calories; 2.4 g protein; ...
2014-02-21

Kyabetsu to kinoko no miso-itame / cabbage and mushroom saute with miso

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An easy cabbage saute with shimeji and eringi mushrooms. Tender spring cabbage is complemented by slightly sweetened miso and the spicy pun...
2014-02-19

Nagaimo-dango to horenso no osumashi / clear soup with Chinese yam dumplings and spinach

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The slightly chewy texture of fluffy nagaimo dumplings is just plain fun to eat. Nagaimo and spinach make a great flavor match, which is hi...
2014-02-17

Sake no kasuzuke / grilled salmon marinated in sake lees

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Aromatic sake lees make a great marinade for all sorts of things including vegetables, seafood and meat. Here is one example with salmon, th...
2014-02-16

Atsuage, moyashi, saishin no nibitashi / deep-fried tofu, mung bean sprouts and yu choy sum simmered in light broth

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When moyashi alone is paired with atsuage , the dish tends to be somewhat bland. Yu choy sum works as a great go-between by adding a cheer...