i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
Every Autumn I import a few boxes of cured Mullet roe, also called bottarga-karasumi-wu yu zi, from Taiwan to give out as gifts during the holiday season and it’s always a hit. Karasumi is a delicacy in Asia, made from the sacs of the mullet …
My mom gave me a beast of a Zojirushi bread machine that she no longer planned on using. I had been making bread by hand at home, and this was a welcome change. One of the breads that I could never make quite right is …
I picked up a pound of sujiko, which is fresh salmon roe still in its sack, from Mitsuwa on our way back from an Aikido seminar yesterday. Both of my kids absolutely love ikura, which is the cured version, but it’s so expensive that I …
I’m an absolute fiend for uni (sea urchin roe) but the creamy, briney, full of ocean flavor disappears far too quickly when I eat it sushi or sashimi style. As a pasta sauce, I can savor it for longer and feel full, rather than regretting …
You all knew this one was coming–one can’t find a windfall of maitake and not make tempura with it. Maitake mushrooms, once what moisture was within it evaporates during the frying process, holds the crunch of the panko very well. It also retains its texture …
Ever since I got quail, this has been the recipe that’s been on my mind. They finally started laying and they’re redeeming themselves. Everyone in my house LOVE jammy ramen eggs, even as a side snack or on top of rice. What better way to …
I have two Akebia (Akebia Quinata) in my garden, one on either side of the gate to the back. It’s a lovely vine (although I have no idea why it’s called “chocolate” as it neither smells nor tastes like cocoa.) Drought tolerant, it’s hardy from …
I’m currently reveling in the hosta shoots that are coming up–another two weeks and they’ll be too tough and bitter to eat and then I’ll have to wait until the flower buds come in. Right now they’re deliciously tender and mild, perfect for skewering and …
It’s spring and my hostas are starting to come up. This means hosta shoots galore. With a flavor and texture like artichokes, they are absolutely delicious as tempura, which is what I made today for lunch. You might feel weird eating something you’d thought of …
My taiyaki pan is at it again! This time I’m making takoyaki but in the shape of a taiyaki. This is super easy and delicious, especially if you, like me, are very heavy handed with the octopus. You can use shrimp, mussels, oysters, calamari, fish, …