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
Tag: Healthy-ish
Could be veggie-based with plenty of vitamins, minerals, and fiber, but it could also have a block of cheese in the recipe
Honey Garlic Eggplant
I’ll admit, I’ve only recently gotten into using eggplant. (I come from a family of carnivores, so ingredients like this often fell by the wayside.) However, I’m quickly learning to love the way this unique veggie can absorb whatever flavor you throw its way. Whether you’re adding this to Italian recipes, Mediterranean cuisine, or Asian… Continue reading Honey Garlic Eggplant
Tofu Nasubi
Tofu Nasubi translates to “tofu eggplant,” and this homey stir-fry dish is a delicious, healthy style of comfort food that’s bursting with flavor! Typically, this dish is made with Japanese eggplant. This variety is thinner and more tender than Western varieties, but both kinds are great at absorbing the flavors they’re cooked with. If you’re… Continue reading Tofu Nasubi
Goya Champuru
Champuru translates to “something mixed” in the Okinawan dialect, and the term reflects the whole of Okinawan cuisine perfectly! Champuru is considered to be one of the representative dishes of Okinawan cuisine, and this style of stir-fry is found all over the region. Typically, champuru consists of a firm tofu base, cooked with pork and… Continue reading Goya Champuru
Jushime (Okinawan Seasoned Rice)
If you want to experience traditional Okinawan cuisine, then jushime is a must-have! Jushime (or jushi, for short) is a classic dish in Okinawan home cooking, and just about every family in Okinawa has their own recipe. While it was originally a dish intended for the Bon Festival (a late-summer festival to welcome the spirits… Continue reading Jushime (Okinawan Seasoned Rice)
Okonomiyaki
When the name translates to “grilled how you like,” you know this dish is going to be fun! Okonomiyaki is one of Japan’s favorite street foods, in part due to its customizable nature. At its base, it is a savory cabbage pancake that’s topped with anything you could want—from bacon to shrimp to octopus to… Continue reading Okonomiyaki
Greek Quinoa Salad
So, it’s been hovering around 100F this week, and it’s honestly too hot for me to want any hot meals. Thankfully, there are options for refreshing, cold dishes that are still just as satisfying! In this recipe, I roast both the mushrooms and cherry tomatoes. I love the intense flavor that comes from this step,… Continue reading Greek Quinoa Salad
Togarashi Roasted Zucchini
Togarashi (also known as nana-iro togarashi, or shichimi togarashi) is one of the most common spice blends in Japanese cooking, and with good reason! This seven-spice blend dates back to at least the 17th century, and it contains red pepper, Japanese pepper, orange peel, sesame seeds, hemp seeds, ginger, and seaweed. You can just imagine… Continue reading Togarashi Roasted Zucchini
Raspberry Lychee Smoothie
Lychee has a long history to go with its delicious taste. First cultivated in southern China in the 11th century (with sources mentioning them as early as 2000 BC), lychee had captured the fascination of the Chinese Imperial Court for centuries. These unique berries have a juicy texture and delicately sweet taste—it’s similar to a… Continue reading Raspberry Lychee Smoothie
Carrot Ginger Miso Soup
This carrot soup uses simple ingredients, but it’s absolutely loaded with flavor! The carrots provide the sweet foundation of this soup, but you’ll love the layers of roasted garlic, bright ginger, salty miso, and complex earthiness of parsnip. With all the bright, fresh flavors in this soup, it’s perfect for any time of the year!… Continue reading Carrot Ginger Miso Soup
Hapanese Cuisine 