Daikon radish is a less-known root vegetable in Western cultures, but it appears repeatedly on Japanese dinner tables during cold months in Japan. The long and white radish (in Japanese characters, it means large root) almost resembles an extra large carrot, but the texture is much softer when cooked and has a mild flavor. They are considered a no-waste vegetable because the whole plant is edible: from root to leaf, delicious, and versable.  In Japan, the relatively cheap yet juicy and crunchy daikon is often used in simmered dishes paired with meat and fish, soups with other roo ..read more

Hijiki is something I grew up eating in Japan and often served as an employee meal at Tanpopo Noodle Shop.  Hijiki is a type of seaweed harvested at sea and frequently appears on the Japanese dinner table.  Despite its black and stick-like appearance, hijiki is packed with nutrients such as dietary fiber, vitamins, and minerals, iron, calcium, and magnesium Unfortunately, there is a split in the world when it comes to whether or not you should be eating hijiki or not. The food agencies of the United States, Canada and the United Kingdom advise against consuming hijiki. It is known ..read more

[caption id="attachment_4073" width="711"] Takikomi Gohan Bento[/caption] Takikomi Gohan, a traditional Japanese rice dish, combines vegetables, mushrooms, and meat. Translated as "cooked with rice," this dish features ingredients cooked together with rice, resulting in a flavorful one-bowl meal. Root vegetables like carrots, daikon radish, and burdock are commonly used due to their ability to withstand the cooking process. For added umami, aburaage (twice-cooked tofu), yam noodles, and mushrooms are incorporated.   Seasoning and ingredients for Takikomi Gohan vary regionally. In my chil ..read more

[caption id="attachment_3915" width="675"] Korean Style Marinated Beef[/caption] Korean Style Marinated Beef is where thinly sliced beef is marinated in a vegetable, fruit, and soy-based seasoning, then cooked to perfection. The sweet and savory seasoning goes well with rice and is easy to make: making it a perfect weeknight meal. This recipe is one of the heavy rotations in our household. About slicing beef for this recipe: Ask your butcher to do it for you.  Make sure to explain what you are using it for so they will side them paper thin. Most butcher likes to slice beef when its froz ..read more

[caption id="attachment_3879" width="1200"] Chirashizushi[/caption] If there is a dish that represents spring, it is Chirashizushi for me: so festive and full of colors. It is a type of sushi where sushi rice is topped with colorful toppings of salmon, shrimp, eggs, and spring greens.  The word zushi comes from the word sushi, and chirashi means to sprinkle.  In Japan, March 3 is a celebration of girls, and families decorate their homes with Hina-dolls, often a family heirloom and eat special meals to wish for the health and success of their girl children. It is also a celebrat ..read more

[caption id="attachment_3835" width="1200"] Japanese hamburger[/caption] My late father’s sister, Ryoko, was a busy person. She owned and managed a family restaurant. As such, her day would start in the afternoon, when she would shop for nightly specials and a family dinner. She would also find time to keep the books (with an abacus!), and cook for dinner, all before heading to work in the evening. So, no wonder she was very efficient in how and what to cook every day. She had a collection of reliable reciepes that could be made in advance and still taste great.   This Japanese hamb ..read more

Dorayaki is a moist and fluffy honey pancake with sweet red bean fillings, a widely popular Japanese dessert. Although the dessert with red bean filling has been around for centuries, what resembles the current form of dorayaki has a relatively short history and is believed to be introduced during the Meiji (1868-1912) era when the Castella (Portuguese pound cake) was introduced to Japan. The ingredients are simple: flour, eggs, sugar, honey, baking powder, and Anko, a sweet red bean paste. Go ahead and make these ahead of time and enjoy them with a warm cup of green tea.   What is ..read more

Mabo tofu originates from Sichuan province in southwest China. A very popular, economical dish with tofu, spices and ground pork. The Japanese version is similar to the original but with slightly less heat, and this version is just that. I have made this recipe countless times for my family living in Midwest America with easy-to-find... Read More Source ..read more

Harumaki is Japanese fried spring rolls: skin is light and crispy and filled with mung bean noodles, meat, and vegetables and served with ponzu and karashi mustard. This recipe is from Tanpopo restaurant, where harumaki were served as an appetizer or entree and enjoyed by many. Our fillings were so that we used everything available at the restaurant: mung bean noodles, ground pork, often ground ourselves, shiitake mushrooms, carrots, and green onions. However, fillings are interchangeable, so choose your own, even make them vegetarian. Enjoy. Harumaki Skin vs Eggroll Skin Harumaki skins are m ..read more

Japanese mochi The fresh, warm, and chewy mochi are the staples of the Japanese new year. A traditional mochi only has one simple ingredient of mochi-gome (sweet rice), but the process and the custom of making mochi are had a deep tradition and are a communal affair. How the mochi is made The traditional mochi making is a community event and still exists in small neighborhoods during winter celebration festivals. To make mochi, sweet rice is soaked overnight, cooked in a steamer, then pounded in usu (wooden mortar) and kine (wooden pounding stick) with 3-4 people alternatively to create the ..read more