Looking for a new way to enjoy mizuna? how about in a salad with tofu! Adding tofu to your salad with this sesame vinaigrette makes for a delicious Ja...
This is ankakedoufu, Japanese style tofu with ankake sauce. A savory sauce typically made with dashi broth thickened using a starch like arrowroot flo...
Nanbanzuke is a tasty way to eat more fish. In particular, aji or horse mackerel! Rather than marinate the fish before cooking, we do it after. How ab...
Japanese eggplant is one of my favorite vegetables. It has a mild flavor and is a good vehicle for any sauce you put on it. Today, we're cooking it wi...
This Japanese side dish is one of my favorite ways to eat spinach. Ohitashi calls for dashi broth, soy sauce, +/- mirin and other ingredients, dependi...
Today we’re making tofu kabayaki. This tofu is a tasty alternative to the traditional unagi (eel) kabayaki. I’ll save the superlatives, but I can assu...
Classic Basil Pesto with Homegrown Hydroponic Italian Sweet Basil This recipe uses pine nuts, pecorino and parmigiano-reggiano cheese
