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2016-03-11

Nobiru no nuta / wild garlic in sweetened miso vinegar sauce

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Also called nuta-ae or sumiso-ae , this is one of the standard ways to enjoy spicy nobiru wild garlic in spring. A small side dish with pu...
2016-03-02

Uguisumochi / warbler cake with sweet azuki paste

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As plum blossom season approaches, this chubby oblong cake coated with green soybean flour starts to appear at sweets shops. The cake form ...
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2016-02-29

Koshian / silky azuki bean paste

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An or anko sweetened azuki bean paste comes either as tsubuan with visible beans, or this silky version called koshian . Koshian highlights ...
2016-02-23

Fuki no to no pesuto / Japanese butterbur bud pesto

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A faintly bitter pesto sauce to welcome the arrival of spring. Whole recipe (approx. 285 g): 1,304 calories; 13.1 g protein; 131.2 g...
2016-02-20

Mekyabetsu to koebi no kisshu / quiche with brussels sprouts and bay shrimp

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A simple quiche with brussels sprouts and bay shrimp. Brussels spouts are sauteed until lightly golden to caramelize them slightly, which hi...
2016-02-19

Okara no taruto kurasuto / tart crust with soybean pulp

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A super easy tart crust that you would never know is made of okara soybean pulp! This requires no flour sifting or dusting of your pastry b...
2016-02-17

Bibinba no zakkoku gohan / mixed grain rice for bibimbap

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