Kumiage-yuba is a type of fresh yuba tofu skin (beancurd sheets). It has a very silky, creamｙ texture that melts in your mouth. Making it
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
A delightful dish inspired by a popular Chinese-influenced recipe, ebimayo or deep-fried shrimp in mayonnaise sauce. This takes full advantage of light soy milk curd
Plump green peas in season make a cheerful chartreuse soup. While the soup is very pleasant by itself, fish and scallop dumplings broaden the spectrum
Shinjo or fluffy fishcakes sandwiched by perilla leaves are fried for a crispy outer crust and creamy inside texture. Both shiso perilla and egoma perilla
Often made today with cream and sugar as a dessert, this milk pudding originally was improvised as a quasi-tofu dish about 300 years ago when
Shinjo or fluffy fishcakes sandwiched by perilla leaves are fried for a crispy outer crust and creamy inside texture. Both shiso perilla and egoma perilla
Plump green peas in season make a cheerful chartreuse soup. While the soup is very pleasant by itself, fish and scallop dumplings broaden the spectrum
A delightful dish inspired by a popular Chinese-influenced recipe, ebimayo or deep-fried shrimp in mayonnaise sauce. This takes full advantage of light soy milk curd
