Japanese Rice Cake Soup The one criticism I have about this video’s recipe is the fact that she brushes off the white parts that is naturally occurring on the kombu seaweed. It is full of flavor so unless there is dirt on the seaweed, don’t wipe the white stuff off. :) This can be a complete vegetarian dish if [...]

Light and refreshing Yudofu Yudofu is basically tofu simmered in clear broth. It is very delicious and light soup that is perfect for a meal starter or served as a warming meal for people who are feeling a little under the weather. The basic ingredient is a large piece of kombu, a bit of mirin, soy sauce and 2 [...]

How to make Oden It’s a delicious stew that is purely Japanese because of the ingredients used. But you can definitely put whatever you please in and it would still be very good.

Imagawayaki Imagawayaki is very similar to a waffle and is filled with sweet azuki bean paste or other sweet and savory fillings. It’s a very Japanese junk food that started near Kanda Imagawabashi bridge during the An’ei years (1773-1782) in the Edo period. That is how this sweet pastry got its name. The Imagawayaki has many [...]

Watermelon and Salt KitKat Watermelon and salt? Kit Kat? Things have swerved far from the usual cocoa bean materials. I love Kit Kats, especially their dark chocolate ones but I cannot fathom the flavor of watermelon and salt. Maybe the sweet and the savory works is the key element here. Or am I missing something. Has anyone tried this? Pic from Kyotofoodie.

Curry Pan Curry Bread is very popular in Japan as a snack or on-the-go foods. It’s easy to make curry bread/curry pan because what it basically is, is a bun with curry filling. The same curry filling used in Curry udon, etc. Check out this food show on the difference between curry bread and meat buns…:)

How to make Gyoza Gyozas, as I have covered previous is essentially dumpling stuffed with meat and other vegetables. It can be eaten pan-fried or boiled. I personally like both and it is one of my favorite comfort food of all time. :) Folding gyozas into the correct shapes can be a little learning curve but once you get [...]

Omurice with demi-glaze If any of you have watched Lunch Queen series, you would probably remember this scene where the chefs thought about using demi-glaze instead of tomato sauce as topping for the soft omelette. I must say, I was craving to taste that dish, even hankered on trying it. Has anyone tried Omurice with demi-glaze [...]

Miso-glazed Steak Miso is a verry staple ingredient in any Japanese home and to be honest, it’s one of the best seasoning for fish and meat. I was inspired by Chef Nobu’s Miso-glazed Black Cod for this steak’s seasoning and the results were incredibly good! I like my steaks cooked medium rare because only then are good cuts [...]

How to make Omurice Tampopo style :) Such a simple recipe and yet it makes me want to eat it.