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
Enjoy the delicate flavor of succulent lady fern fiddleheads in a simple pairing with tomatoes. Goes well with any cuisine! 50 calories (1/2 of recipe);
Crunchy maitake is a nice addition to rich gorgonzola sauce for pasta. A vegetable in season — warabi this time — takes away the heavy
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
Here is another delicious tart packed with little huckleberries! Paired with the ubiquitous crème d’amonde or almond cream, it’s a foolproof recipe featuring an easy
Okazu pan, osozai pan or sozai pan — savory bread or pastry — are common bakery or home-baked goods in Japan. Savory sounds good, but
Great for breakfast and lunch! This savory pastry is intended to be eaten with other dishes, and only a moderate amount of spices are used
This is another savory pastry we like. Sauteed zucchini is paired with fluffy fried or microwaved egg and feta cheese. Dill makes this combination truly
A spin-off from a piroshki-style savory pastry creation. Replacement of all whole wheat flour with oat flour and butter with olive oil for the dough
Confectionery sweet, according to my family in Japan. Pureed baked beet is added to the dough for a colorful hue. When made into bagels, the
