The recipes!
Have your own movie night in and kick back and relax with this munchable and simple kettle corn recipe <3 Yield: 1 Large Bowl of Popcorn Essential Cooking Tools: Large sauce/saute pan with lid* *can also be substituted with a large metal bowl and a makeshift aluminum foil lid poked…
Living in Japan is accompanied by many exciting adventures, including those of the culinary world. From conbini food to tabehoudai to fine dining, there’s a wealth of delectable delights just waiting to be explored, and trying to make the food you encounter is another adventure in itself. Thus, I present to you…
(Food processor required) Living in Japan, there are times that we miss certain foods or tastes from back home. For me, avocado is one of these refreshing tastes I like to revisit now and then. Here’s a super fast and simple recipe for those tiring days where you just want to whip up a quick…
Summer in Japan makes me think of fireflies, green rice paddies as far as the eye can see, yukata, fireworks, wind-chimes, beer gardens and of course somen. Somen noodles are extremely thin wheat noodles that are sold dried and often eaten in summer in Japan. They are also eaten in the cooler months in a…
You’re probably familiar with the wonderful beverage that is umeshu, but have you heard of ume juice before? It’s basically a less sweet, non-alcoholic version of umeshu and makes for a super refreshing drink, especially in the sweltering summer heat. Like umeshu, it is very simple to make and the homemade version is a lot…
 “ ～aeâ€ï¼ˆï½ž å’Œãˆï¼‰is a popular type of vegetable dish in Japan that consists of blanched vegetables with a slightly sweet and nutty savoury dressing. The most popular version of this dish is probably　白和㈠(shiroae) which is a tofu and sesame dressing, usually mixed with blanched spinach. Other common combinations include green beans with sesame, and…
After a teasing taste of warmer weather in March, the seemingly never-ending winter is finally gone and spring is well and truly upon us. April means sakura season, and as the craze sweeps across the nation, it turns everything in its path pink and sakura flavoured or scented. Although welcomed with less fanfare, April also…
When you think of Japanese food, you’d be forgiven if “fermented foods†is not what comes to mind. However, staples in the Japanese kitchen such as soy sauce, miso, sake, mirin (sweet cooking wine) and rice vinegar are all fermented foods. This month I want to introduce you to a lesser known, traditional Japanese ingredient called shio-koji (塩麹). Shio-koji is a…
If you’re like me, you probably overindulged a bit over the holiday season and are trying to be healthier. With the cold weather though, this is easier said than done, and I inevitably find myself stuck under my kotatsu eating copious amounts of chocolate. The good news is that February is the last month of…