Cremini mushrooms are great for both cooked and raw! This Mushroom Salad with Dill and Ginger Miso Vinaigrette is a great way to showcase the deliciousness of mushrooms prepared raw. It’s a perfect salad for all seasons! Mushrooms Would you consider mushrooms as seasonal food? read more
Good salad can’t be complete without good vinaigrette. This Vegan Ginger Miso Vinaigrette is pretty simple but it has a complex flavor! It’s a Japanese inspired vinaigrette that goes well with Asian salad dishes but it also pairs well with other types (non-Asian) of read more
This is another one of many Japanese style pastas that we cook often. This Spaghetti with Shiitake and Scallion Oil is an oil-based light pasta dish that is very easy to make but satisfy your cravings for noodles and Japanese flavor! The Flavor The read more
Fettuccine with Curry Cream Sauce is definitely one of our favorites that we make over and over! It’s a fusion dish crossover Italian, Indian, and Japanese. Fettuccine picks up the curry flavor from the cashew cream sauce which is so creamy and comforting! Italian? Indian? read more
Have you had “Dry Curry” before? This Parsley & Tempeh Dry Curry might be the first dry curry experience for you! The combination of parsley & tempeh is already odd enough and both of them aren’t the traditional curry ingredients. But guess what? It actually read more
Have you ever had shirataki before? Shirataki [白滝] is a type of Japanese noodles made with konjac yam. It translates as White Waterfall…how pretty! It’s typically white translucent color or sometimes stone-gray-ish color and the texture is a bit firm and gelatinous. It’s a great read more
Are you a okra fan? As far as we know, okra is originated in Africa and now commonly eaten in many places including the United States (especially the Southern part), India, and also Japan. It’s cultivated in warmer and tropical climates so it’s technically a read more
Gyoza [餃子] is a Japanese word for dumplings (potstickers.) Typically, there are a few ways of cooking gyoza in Japan, pan-fried or boiled, in some cases steamed. This particular recipe is pan-fried option called Yaki-Gyoza [焼き餃子] which literally means pan-fried dumplings. Traditional? Traditionally, it’s not read more
Yes, more fusion pasta!! We all had the standard pasta with tomato sauce like 1000 times right? This may be a good option for you to change things up a little. The inspiration comes from a Chinese dish which we aren’t sure what it’s called…It’s read more
We make a basic version of tofu scramble but sometimes switch to this one to add more Japanese touch to it. What’s the difference between this and the basic one? It’s made with miso paste, garlic, ginger, and scallions that we don’t use for the read more