Heavenly creamy fresh yuba meets sweet Dungeness crab! Mitsuba, with its refreshing bouquet and taste, works as a highlight as the other ingredients blend in
A soothing Japanese-style potage soup featuring in-season white vegetables. Seri‘s soft bitterness and refreshing aroma provide a contrasting accent. 50 calories (1/2 of recipe); 2.9
Sakura shiokoji — made with the salt used to pickle cherry blossoms — instantly transforms regular salty-sweet sakura gohan into a sodium-savvy dish with a
Sukuidofu to kumiage-yuba no miso guratan / extra soft tofu and fresh tofu skin gratin with red miso
This creation is inspired by a little savory gratin we shared at an upscale izakaya pub in Osaka last winter. Red miso’s rich complexity binds
A seasonal variation of daifuku, a soft rice cake with sweet azuki bean paste inside. While sakura-an — cherry blossom bean paste — is usually
Juicy, succulent lady fern fiddleheads lighten up the golden combination of avocado and shrimp, with everything held together by a softly spicy and creamy dressing
Crunchy maitake is a nice addition to rich gorgonzola sauce for pasta. A vegetable in season — warabi this time — takes away the heavy
Create a decorative edible ornament with a little radish! It takes a bit of time, but all cuts are simple. It’s an instant upgrade to
This is a reduced-sodium version of a past fuki and atsuage recipe. The original recipe already tasted soft and hit the spot for me, and
This resembles a nabe hot pot but is cooked in a stronger broth. Soft and fluffy tsumire fish dumplings crumble in your mouth, while lettuce
