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 dishes. Squares of fried delicate soft tofu served … [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 November 8). Then, Speedy. Not surprisingly, Sam came … [Read more...]

cha-soba

Cha (green tea) soba with miso sauce

The flavor that results from the combination of miso and toasted sesame seeds is something I have no words for. I made sesame miso soup once and to describe it as delicious would be an understatement. It is complex yet … [Read more...]

yakitori2

Yakitori, Japanese skewered chicken

For non-Japanese who say they like Japanese food but still shy away from raw seafood, apart from tempura, yakitori has got to be the most preferred Japanese dish. It's safe and comforting because of its familiarity as it has … [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, good quality seafood is expensive. Restaurants also … [Read more...]

crab-corn-soup

Japanese-style crab and corn soup

A couple of weekends ago, we ate at a Cantonese cum Singaporean restaurant called Tao Yuan in Manila. It's on the corner of Malvar and Mabini Streets in Malate across Pan Pacific Plaza Hotel. We loved the food, most of the … [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 or ponzu sauce.Serves one. Double, triple or … [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 still a certain amount of satisfaction derived from … [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 to. Tonkatsu is deep-fried breaded pork ("ton") … [Read more...]