i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
I’m going to preface this by saying that unless you have a lot of time and nothing else to do, don’t do this. You can easily make a deconstructed one where you just pile the tebasaki (Japanese style fried chicken wings) high with melted cheese, …
Another recipe out of my childhood, this is one of my (and my dad’s) favorite dishes. My mom told me when she and my dad first married, she knew how much he liked steamed egg, but because of the lack of the internet (recipes were …
Today I cracked open two packs (grape and apple) of jello mix from the Kanten Papa corporation, which sells dessert (among other) mixes. It was a fun and simple little activity to do with the kids, and we very much enjoy the flavor (which tastes …
If you don’t like natto (like my husband), this isn’t the post for you and you should probably pretend it doesn’t exist. If you are absolutely obsessed with natto (like myself and our cute little daughters whose palates clearly take after me), this is a …
One of the things I’m committed to is supporting both my local economy and mindfully reducing waste—this includes the meat that I eat which means if it’s edible on the animal, I will find a way to enjoy it. I don’t shy away from organ …
Salmon Ochazuke (rice steeped in tea and dashi) is my oldest daughter’s favorite style of ochazuke—it has several of the things she loves: Salmon, ikura (salted salmon roe), seaweed, and rice. It’s one of my favorites too as it’s a breeze to put together and …
Fall is here and with it comes sweet and crisp vegetables and a huge bumper crop of my shiso! What better way to showcase seasonal cool crop veggies and herald the arrival of the Autumn salmon than kakiage ikura don? Kaki-age is a type of …
I love O-chazuke/Cha Pao Fan, which is rice steeped in hot tea. When I was young, if we stayed over at my grandparent’s house, my grandma would give us each a bowl right before we went to sleep. It was the only time we could …
Akebia is such an interesting plant, and for those who like bitter gourd (which I really hated as a child but has since begun to miss in my old age), the thick rind is like a perennial version of it. It’s tender and juicy, despite …
The fruit on my akebia have split open, smiling with their seed and pulp glistening on the inside. I find it too much work to sit and eat it directly from the pod, so instead I decided I’d separate the pulp from the seeds with …