I’m starting to love butternut squash noodles. This sweet, warm, nutty winter squash is a surprisingly great alternative for regular pasta or even other veggie noodles. (Unlike zucchini, you don’t have to worry about these becoming watery and thinning out your sauce.) You should be able to find these easily in the produce section of… Continue reading Butternut Squash Noodles in Goat Cheese Cream Sauce
Kabocha Spice Smoothie
Fall is here… and it’s still supposed to be over 80F this weekend. 🙃 As much as I’m looking forward to sweater weather, I still need a way to keep cool until then. Thankfully, smoothies are a great way to bridge the gap. The main ingredient in this recipe is kabocha, also known as Japanese… Continue reading Kabocha Spice Smoothie
Dubu Jorim (Korean Spicy Braised Tofu)
Tofu seems to be one of those polarizing ingredients—you either hate it or you love it. (For the record, I’m definitely a fan. 😉) Prepared right, this East Asian staple is a fantastic vessel to absorb any flavor you like, and this dish is a perfect example! Dubu Jorim is a classic style of Korean… Continue reading Dubu Jorim (Korean Spicy Braised Tofu)
Teriyaki Summer Veggie Hippie Bowl
Hippie bowls are a favorite vegetarian meal, being a quick and convenient way to get all the nutrients you need. As a bonus, these bowls are completely customizable—whether you’re in the mood for something Cajun, Mediterranean, Asian, or anything else, there’s a way to spin these to your tastes. Generally, hippie bowls consist of whole… Continue reading Teriyaki Summer Veggie Hippie Bowl
Wakame Seaweed Salad
Seaweed salad is basically my mom’s love language. Trips to the Asian market and to the local poké shop routinely involve a huge helping of this uniquely tasty dish. The natural brininess of the seaweed pops with toasty notes from sesame seeds and just a little acidic kick from a splash of rice vinegar. The… Continue reading Wakame Seaweed Salad
Shiitake Miso Soup
It only makes sense to write about miso soup after writing an article about dashi. (After all, that’s one out of the two main ingredients of the soup!) This soup is a staple in the Japanese diet, with an estimated 75% of the Japanese population drinking it at least once a day. It’s a delicious… Continue reading Shiitake Miso Soup
Tuesday Tips: Dashi Broth
Dashi is one of the quintessential building blocks of Japanese food, featuring in everything from soups to sauces to okonomiyaki. The rich umami notes give dishes an incredible depth of flavor without relying heavily on salt or fat (which could definitely contribute to Japan’s long life expectancy!). This broth traditionally comes in 5 easy-to-make varieties,… Continue reading Tuesday Tips: Dashi Broth
Curry Udon
Curry Udon is a hugely popular way to serve Japanese curry, and it’s perfect for a weeknight meal. Hearty veggies and chewy noodles served with a richly spiced sauce—what could be better? Most Japanese families will make their curries from instant curry blocks, so this recipe follows that process (but if you want to build… Continue reading Curry Udon
Zosui
So… it’s been a week. I got hit with a severe stomach flu that knocked me on my back for 3 days, and it’s taking a while to get my strength back. Even though I still don’t have much of an appetite, there are still some quick, easy recipes to get the nutrients I need… Continue reading Zosui
Hawaiian Breakfast-Style Onigirazu
Onigirazu is a rice ball with one unique history. This dish actually had its start in the pages of Cooking Papa, one of the longest-running manga titles of all time. In one issue, the main character develops this rice-ball sandwich as a quick recipe (his version only takes 5 minutes!). The name itself is a… Continue reading Hawaiian Breakfast-Style Onigirazu
