Sections

▼
2015-11-29

Matsutake to kinua no takikomi gohan / steamed rice with quinoa and matsutake

›
Very rewarding for the cook in the kitchen! Matsutake 's deep aroma fills the air as it cooks -- a fragrant reminder of the season. ...
2015-11-25

Konnyaku to daizu no pirikarani / mildly spicy braised konnyaku yam cake and soybeans

›
The humble pair of soybeans and konnyaku get together for a simple, refined dish. The two ingredients are simmered with minimal seasonings,...
2 comments:
2015-11-22

Kaki to shungiku no shiraae / persimmon and garland chrysanthemum in tofu dressing

›
A dish for autumn -- juicy, sweet and astringent persimmon paired with garland chrysanthemum, a cold season green with a distinctive taste a...
1 comment:
2015-10-25

Kuro ingenmame-iri kinua gohan / steamed rice with quinoa and black beans

›
Mixing quinoa with rice results in a lighter texture than regular steamed rice while giving a great nutritional boost. Black beans are added...
2015-10-22

Satoimo to shungiku, age no tonyu misoshiru / soy milk miso soup with baby taro root, garland chrysanthemum and thin deep-fried tofu

›
The distinctive aroma and taste of garland chrysanthemum are the perfect counterpoints in this mild, somewhat creamy soup featuring baby ta...
2015-10-08

Papurika to hijiki no marine / marinated sweet pepper and hijiki seaweed

›
Juicy, cheerful sweet pepper is quickly microwaved and marinated with boiled hijiki . The combination of apple cider vinegar and rice vineg...
2015-10-02

Sake to shimeji no takikomi gohan / steamed rice with salmon and shimeji mushrooms

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