You know, there’s a lot more to ramen than the instant packets that so many of us grew up with. This internationally famous noodle dish first caught the hearts of the Japanese public around the turn of the 20th century (although some legends suggest that it was first introduced in the 1600s). While this dish… Continue reading Chashu Pork Belly
Tag: Pork
Tonkotsu Broth
Tonkotsu literally translates to “pork bone,” and the process for making this bone broth is completely different from any Western soup you’ve ever had. Instead of a gentle, barely-there simmer, tonkotsu is cooked by way of a rolling boil that lasts for hours. This method takes not only the collagen from the bones, but it… Continue reading Tonkotsu Broth
Singapore Noodles
Singapore Noodles have an interesting history… like the fact that they have absolutely nothing at all to do with Singapore. Yep, these crave-worthy curried noodles actually came from Cantonese chefs in Hong Kong in the 1950s. Likely named to give the dish a cosmopolitan flair, Singapore Noodles became an overnight hit with Hong Kong locals.… Continue reading Singapore Noodles
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)
Lemongrass Pork Belly
One thing I will never understand: Why has pork belly always been so hard to find in Western grocery stores? I mean, it’s the foundation of bacon—you’d think that would be a big enough selling point already. Thankfully, a few stores like Costco are catching on to how tasty this stuff is, and they’re starting… Continue reading Lemongrass Pork Belly
Banh Mi Sub Sandwich
I love food that tells a culture’s history, and banh mi sandwiches are a perfect example of that! The development of banh mi started in Vietnam in the mid-1800s, while the nation was under French occupation. French colonists brought baguettes and other wheat baked goods with them, but the cost of imported wheat made these… Continue reading Banh Mi Sub Sandwich
Rafute (Okinawan Pork Belly)
Okinawa has been a Japanese prefecture since 1879, but this area has a culture and history all its own. Okinawa was first united as the Ryukyu Kingdom under King Shunten in the 12th century, and it was fairly isolated until China arrived in 1372 with a trade agreement. They ushered in an era of prosperity… Continue reading Rafute (Okinawan Pork Belly)
Sweet Potato Chorizo Skillet
Who doesn’t like breakfast for dinner? Growing up, that was always a treat that my brother and I loved, and this one-pan dish brings it to the next level! You’re going to love the balance of the spicy chorizo, bright tomatoes, earthy sweet potatoes, and rich eggs! I do make a note in this recipe… Continue reading Sweet Potato Chorizo Skillet
Hapanese Cuisine 