i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
Taco rice (takoraisu) is another example of a yoshoku dish, a Japanese western style meal that gained popularity and the country made it their own. It was invented in the 1960’s by a Japanese chef who enjoyed tacos. I usually make this when we have leftovers …
I finished the rest of my first jar of Abokichi’s Chili Miso Oil so I broke out the SPICY Chili Miso Oil for today’s lunch (but I’m pretty sure you can also do this recipe with their Curry Miso Oil too.) I like hummus because it …
This is a recipe I’ve been wanting to do for a while–I had convenience store purin when we were in Japan and they’re so addictively delicious. Smooth and creamy, and not as rich as flan, it makes for the perfect dessert, portioned out in little …
I reserved the heart and liver of the two muscovy ducks that we processed, because I am a fiend of offal and really wanted to make a pate. Due to the muscovy’s large size, foie gras de canard (duck fatty liver) is usually made from …
This might be a bit beyond some modern western palettes (so if you’re squeamish, I suggest you stop reading now. You have been warned!) but duck blood and pig’s blood is a part of traditional Chinese and Taiwanese cuisine. Blood cake is a mixture of …
We waited another 2 days before resolving to give our eggshell sprout heads a haircut–follow this link if you want to read about this super fun craft. By then I already had the sandwich lined up–a traditional egg and cress sandwich that’s popular during English …
This is an easy sweets recipe from my childhood in Taiwan–Bing Tang Hu Lu. Of the memories that I could see in my mind’s eye, my dad coming home with a skewer of hawberry tang hu lu sticks is one of the most vivid of …
In an effort to not use as much oil or have to wash pots and pans as often, I ventured into the world of microwaving eggs. And I’m never going back. It’s quite simple–a round bottomed bowl, a light wipe of oil, covered and zapped …
This particular dish involves a lot of chopping. A lot. But it’s my husband’s favorite style of antipasto. I first learned of this particular style at a Thanksgiving dinner hosted my my in-laws–it’s the husband-unit’s Italian grandmother’s recipe. I prefer this style because every bite …
I was, for some reason, craving cold noodles. I usually make it during the summer, when the heat dulls our appetite and the tangy sauce stimulates my palette. I’m not a stickler for ingredients, and often interchange the noodles. Traditionally, it uses ramen noodles but …