Shiromiso Tonjiru (Pork and White Miso Soup)

I’ve told you guys before about my tonjiru (豚汁) before, with big chunks of pork belly and vegetables, it’s more like a hearty pork and miso stew than a soup. This time, I wanted to show you a tonjiru (sometimes called “butajiru”) using thinly sliced pork, which makes it come together faster. I’ve also used a regional … Continue reading “Shiromiso Tonjiru (Pork and White Miso Soup)”

From the archives

Sparerib Daikon Curry

Today I have a delightfully tasty curry for you that marries rich spareribs and juicy daikon radish in a curry that’s redolent of spices from across the Asian continent. The ribs end up fall off the bone tender, but because it’s full of connective tissue that melt-away into lubricating gelatin, the meat stays supple and … Continue reading “Sparerib Daikon Curry”

Katsuobushi Shortbread Cookies

  For those of you that know what Katsuobushi is, don’t worry, I have not lost my mind. For those that don’t know what katsuobushi is, it’s smoked, aged and dried skipjack tuna which is most commonly used to make Japanese dashi stock. Now, I know what you’re probably thinking, but let me give you … Continue reading “Katsuobushi Shortbread Cookies”

The Perfect Frittata

As a fan of savory breakfasts, I love egg dishes. Whether their poached, boiled, scrambled or sunny-side up, for me, eggs are the perfect way to get the day started. But as much as I love eggs, I’ve never really been able to get into frittatas. Sure, I make them on occasion(mostly upon request), but … Continue reading “The Perfect Frittata”

Beef Stroganoff

Growing up, my mom was undeniably the queen of the kitchen. Although my step-dad owned Thanksgiving, I can count the number of times he cooked dinner each year, on one hand. On the rare occasions he did cook, Beef Stroganoff was a perennial favorite, and something I crave to this day. It wasn’t fancy but … Continue reading “Beef Stroganoff”

Lemon Banana Muffins

I’ve never been a huge fan of muffins. Although they look a bit like unfrosted cupcakes, most muffins are a far cry from their distant sweet cousins. White cupcakes are sweet, moist, flavorful and fluffy, muffins are often, tough, dry, and flavorless. They’re a bit like the American version of scones. But like scones, muffins … Continue reading “Lemon Banana Muffins”

Yuzu Marinated Mushrooms

These yuzu marinated mushrooms are ridiculously good. First they’re roasted to concentrate their umami, then they’re marinated in a sweet yuzu and soy sauce dressing. It makes for a great topping on salads, or a salty appetizer to go with glass of sake. Head over to PBS Food for my full post and recipe.

On Air: Biz Buzz Japan: Fresh Appeal of Aged Foods

We’ve all heard of dry-aged beef, but did you know other foods can benefit from aging? It may sound counterintuitive, but aged sushi is all the rage in Japan these days as are other foods like, coffee, vegetables, etc. In this episode of BizBuzz Japan, we delve into the curious trend of aging food. Check out the schedule below for air times in your area. NHK World can be seen around the world on cable and satellite TV, but you can also watch it on your computer, iOS or Android device as well.

Sparerib Oden

Oden is the quintessential Japanese comfort food. With meat, tofu, daikon, boiled eggs, and konnyaku simmered in dashi stock, it will warm you up from the inside out.