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2014-09-20

Egoma no kimuchi / kkaennip kimchi / wild perilla leaf kimchi

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This simple Korean pickle of egoma wild sesame leaves is a great companion for rice. While some people do not care for fresh egoma leaves, ...
2014-09-14

Koebi no mabodofu / mapo tofu with bay shrimp

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Very tasty. One of my favorite Chinese dishes from our kitchen, now made to be sodium savvy by tweaking seasoning in the original recipe -...
2014-09-12

Breakfast, September 8, 2014

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For the past one year, our first choice for breakfast has been oatmeal. Every day Tom has been cooking rolled oats with equal amounts of wat...
2014-09-10

Nasu to atsuage, shishito no misoitame / sauteed eggplant, deep-fried tofu and shishito peppers in miso sauce

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A quick, small side dish with a somewhat sweet miso flavor. Soft and juicy eggplant contrasts well with the "green" taste of cri...
2014-09-06

Ebi to kyuri no itamemono / stir-fried shrimp and Japanese cucumber

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Tasty and light. The plump shrimp in this quick stir-fry are a big plus. Great as part of a meal and bento, or with drinks. Cook cucumber o...
2014-09-04

Hotate no midorizu-ae / sea scallops with cucumber vinegar dressing

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A crisp and juicy summer vegetable is transformed into a fresh and mild green dressing. This cucumber dressing works great with various ing...
2014-09-02

Shiifuudo to daizu moyashi no kankoku mushi / haemul jjim / steamed seafood and soybean sprouts Korean style

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This is a seafood dish, but with lots and lots and LOTS of soybean sprouts! Despite the red look, it is quite mild. Enjoy this medley of se...