agedashi-tofu

Agedashi tofu

According to Tastefully Done, age means deep fried and dashi, of course, is the stock made with bonito flakes and kelp. Hence, agedashi tofu. For me, it's the queen of tofu … [Read more...]

miso-ramen

Miso ramen

A bug hit the house over the past two weeks, maybe two or more kinds of bug even, and knocked us down. First, it was Alex. Then, me (that's why there was no blog post on … [Read more...]

tuna-salmon-sashimi1

Salmon and tuna sashimi

Go to a Japanese restaurant, order sashimi and the price always seems disproportionate to the amount of raw seafood that you get. Why is sashimi so expensive? To start with, … [Read more...]

ramen-with-ponzu-sauce

Ramen with ponzu sauce

In Japanese cooking, ponzu refers to any of various citrus juices. If citrus juice is mixed with soy sauce, dashi, rice vinegar and rice wine, then, it is called ponzu shoyu … [Read more...]

how-to-make-dashi-1

How to make dashi

Dashi is a staple in Japanese cuisine. It is the base for broths, soups and sauces. While dashi in granule form is readily available and definitely more convenient, there is … [Read more...]

chicken-katsu

Chicken katsu

Before I learned to appreciate the raw seafood in Japanese cuisine, I was smitten with tonkatsu and that was what I'd order in just about every Japanese restaurant that I went … [Read more...]

ebi-tempura

Ebi (shrimp) tempura

Panko is a wonderful thing for fried food. And although traditionally used for dishes like tonkatsu, I like to use panko for making tempura too. Instead of dipping the shrimps … [Read more...]

clam-miso-soup

Miso soup with fresh clams

A couple of weeks ago, I bought a kilo and a half of fresh clams not knowing exactly whether I would use them for a pasta dish or a soup. By the time they had been soaked and … [Read more...]