Japanese fish-based udon soup

Gluten-free Japanese recipes: udon soup

Hello new and old readers! I started working full-time in early March teaching a new class and that’s where most of my extra energy and time have gone. Thanks for continuing to check in! More gluten-free food Way back at New Year’s, Hitoshi and I hosted a Japanese themed dinner for a variety of guests,…

simmered pork belly

Gluten-free Japanese recipes: simmered fatty pork belly

For New Year’s Eve dinner, Hitoshi and I co-hosted a small party where most of the guests had food restrictions. One that seemed overwhelming at first (but turned out to be an easy fix) was adapting Japanese recipes to make them gluten-free. Gluten-free simmered fatty pork belly on rice The recipe below was translated from Japanese and…

daikon as hina dolls

Recipe: Thai inspired daikon chingensai fusion

The other night, I made up a new dish and thought it tasted pretty good. Hitoshi thought it was unusual to combine daikon and chingensai but I didn’t know otherwise. That’s the advantage of both of us loving to experiment in the kitchen! Before jumping into the recipe, let’s take a look at the main players…

rice stalk

Reblogged: 88 Souls in Rice

Originally posted on gozumezu:
When I was a kid, my grandma would often sternly say, “Eat every single grain of rice in your bowl. Don’t leave any of them.” I would look into my rice bowl and see two or three grains stuck to the sides. It was difficult to pick up a grain of rice with chopsticks…

pork and tofu stir fry

Mabodon or glistening tofu pork stir fry on rice

Mabodon or mabodofu, if served without rice, is another classic comfort food from Japan like country-style miso soup or basic onion miso soup. The main ingredients are tofu, ground pork and chili paste. Variations include adding mushrooms, chingensai (bok choy) or green onions. Miso paste replaces the chili paste in the version here for a milder take. And while you…

preparing to roll out gyoza dough

Gyoza from scratch – the wrappers, too!

Hitoshi’s last gyoza attempt was from almost scratch. Everything was done by hand except for growing the vegetables and pig and making the dough wrappers. His dream of making wrappers has now been achieved. At our gyoza making party, we got help from our friends and learned from our mistakes. Take care using a food…

miso soup and rice

In Pictures: Country miso soup and rice with homemade sprinkles

Country miso soup is a kinder way of calling the product unsophisticated. Yet unpretentious food is warmth and a hug from within. Adding to the basic miso soup recipe, the country version has carrots and Chinese cabbage. The ingredients were what we had in the fridge and measuring was by taste. Rice is the natural complement. Hitoshi made furikake from dried…

adding pastes to ingredients

In pictures: raw to yum, gyoza from almost scratch

Hitoshi took on the challenge of making gyoza from almost scratch. The “almost” comes from using pre-made wrappers. Next time, the wrappers will be homemade. As observer and second-half photographer, making gyoza didn’t seem difficult. Wasn’t it just chopping, mixing, and wrapping filling into little parcels? True, but it took Hitoshi a solid, uninterrupted hour to make…