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
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
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
Literally called “cold soup,” this soupy rice dish is a quick meal for hot days in southern Japan’s Miyazaki Prefecture. When I first learned about
Sweet kernels of corn instantly make ordinary rice a summer dish. Julienned green shiso perilla leaves offer a nice counter punch, preventing the rice from
This is a simple steamed rice, but it reminds me of the warming and soothing rice porridge you would eat when not feeling well —
A light tart filled with in-season huckleberries and topped with macaron — meringue with almond flour. The macaron is crunchy on the surface on Day
One of the standard cold-season daikon dishes that is very simple to make — simmering is all it needs. Daikon is simmered until it is
These little sweets are a personal experiment that I made as a substitute for kuri kinton, a chestnut dish for financial luck that is often
Here is the tom yum goong I longed for. I finally was able to make this simple soup that indeed reminds me of what I
