i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
About a week ago, my sister gave me a batch of sourdough starter she got at a breadmaking class, and I got thrown into the weird and wonderful world of naturally leavened bread. It was both a terrifying and delicious undertaking, but I realized just …
It’s the season for shungiku (also called tong ho in Chinese, and edible chrysanthemum/garland daisy–not to be confused with Chrysanthemum nankingense) which means I can get a big bag of it for real cheap at the Asian supermarket. It has a distinctive herb taste but …
I have a few bags of chia seeds in my pantry, and I realized I should probably use them before they go bad. One of the things I like using them for is making drinks with them. Not only are they very healthy, but the …
My mom gave me her yogurt machine (Sambo brand) because her first few batches had failed and she gave up. So it was up to me to experiment. My first batch didn’t do as well as I had hoped–it was too sour because I let …
I often make tuna sandwiches when I’m craving fish but don’t want to go out and do an entire fish meal. My husband, who only likes fish in specific instances, really enjoys this tuna sandwich. The secret is just to add a dash of dried …
Leftover rice is never wasted in this house–and there’s nothing better than kimchi fried rice to use it up. I used the kimchi I made this past fall (recipe here) now that it’s been properly fermented and pickled. You can use any meat you like, …
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 …