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2016-04-23

Abokado to meshida, ebi no sarada, tonyu no yooguruto-fu doresshingu / avocado, Western lady fern and shrimp salad with soy milk yogurt-style dressing

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Juicy, succulent lady fern fiddleheads lighten up the golden combination of avocado and shrimp, with everything held together by a softly sp...
2016-04-19

Nitamago / flavored soft-boiled eggs

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A popular topping for ramen noodles! These eggs are also tasty on their own, in addition to working well as a topping for other types of no...
2016-04-16

Mitsuba to kumiage-yuba no wasabijoyu-ae / mitsuba and fresh tofu skin dressed with wasabi soy sauce

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Wasabijoyu-ae -- dressing the main ingredient in wasabi soy sauce -- is a common way to enjoy either mitsuba or kumiage-yuba on its own. W...
2016-04-13

Meshida to tomato no sarada / lady fern fiddleheads and tomato salad

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Enjoy the delicate flavor of succulent lady fern fiddleheads in a simple pairing with tomatoes. Goes well with any cuisine! 50 calor...
2016-04-11

Warabi no tataki (miso aji) / savory bracken paste (miso version)

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An earthy and softly bitter taste with the minty sensation of spring. This simple little dish is treasured by grownups as a companion for th...
2016-04-09

Sakura daifuku / soft rice cake with cherry blossom bean paste

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A seasonal variation of daifuku , a soft rice cake with sweet azuki bean paste inside. While sakura-an -- cherry blossom bean paste -- is u...
2016-04-07

Sukuidofu to kumiage-yuba no miso guratan / extra soft tofu and fresh tofu skin gratin with red miso

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This creation is inspired by a little savory gratin we shared at an upscale izakaya pub in Osaka last winter. Red miso's rich complexity...