“Sa Shi Su Se So” is to refer to 5 fundamental ingredients in Japanese cuisine, and…
Category: By Cuisine
Mochi and Shiitake Bags
I tried this recipe when I was thinking about my favorite mochi bags, and it came…
Simmered Canola Flowers “Nanohana no Ohitashi”
Nanohana in Japanese is canola flowers, and is a symbolic dish when spring starts. It looks…
Dorayaki
Dorayaki is a red bean paste sandwich but with pancakes instead of bread. Pancakes should be…
When you don’t have mirin
Mirin is one of the essential condiments in Japanese cuisine. It is a sweet rice wine,…
Teriyaki Fish
Teriyaki fish is very easy to make, and sweet soy sauce flavored fish goes great with…
Simmered Sweet Potato with Lemon Sauce
This sweet potato with lemon sauce is normally a side dish in my family, but it…
Japanised Spaghetti with Sardines
This is NOT an Italian dish, this is a sort of fusion, ‘Japanised’ spaghetti, with sardines…
Sprout with Sesame Garlic Sauce
Sprout has a very light taste so is good with spiced sauce. This sesame garlic sprout…
Simmered Spinach with Soy Sauce “Ohitashi”
“Ohitashi” refers to a dish of a vegetable marinated in dashi soup, and that’s what you…
Sweetened Black Soybeans “Kuromame” (using a Slow Cooker)
“Kuromame” is one of the tons of dishes Japanese makes for New Year celebration. It is…
Pan Fried Dumplings “Gyoza”
Home-made gyoza may take time, but it is not that complex. You can do wrapping in…
Japanese Omelette “Dashimaki-Tamago”
I have been in charge of this Dashimaki-tamago for New Year dish in my family since…
The Complete Guide to Italian Cheeses
This is an amazing website about various Italian cheeses! Link to the more detail of each…
Japanese pancake “Okonomiyaki”
“Okonomiyaki’ is a savory Japanese pancake, originally from Osaka. “Okonomi” means ‘as you wish’ and “yaki”…
Spaghetti alla Gricia with Broad Beans by Loretta
This is the recipe by Loretta, my most beautiful sister-in-law, living in Frascati where my husband…
Braised Pork Belly
Braised pork belly needs time, but the pork becomes so gentle and melting in your mouth!…
Deep Fried Stuffed Shiitake Mushroom
I made this stuffed Shiitake mushrooms yesterday. This stuffed Shiitake mushrooms are a fusion of Japanese…
How to Cook Brown Sushi Rice without Soaking (in a pot and an electric pressure cooker)
Brown rice is unpolished whole grain rice with bran and germ, a good source of magnesium,…
Size and Other Detail of Each Pasta
Other than the origin of each pasta we made on our map, this is the most…
Pasta Map!
There are many different shapes of Italian pasta. Whenever I find a pasta with an interesting…
Japanese Curry Rice
Several of my friends ask me how to make Japanese curry. Japanese curry is one of…
Great Collection of Cooking Pasta
I have been looking for a good book or website of true Italian cuisines in English…
Deep Fried Tofu “Agedashi Tofu”
Make sure to remove all the wetness on tofu before coating with potato starch. It will…
Beef Udon
The combination of beef and onion makes the best Udon soup! Ingredients (for two) 150g of…
Cheese Map of Europe
As an Italian, cheese matters a lot for my husband. Whenever we go to a supermarket,…
Simplest Tomato Sauce
Our garden in New Zealand produced many many tomatoes in summer, and I used to make…
Simmered Japanese Pumpkin
Simmered pumpkin taste good both in being warm and cold, and quite fullfilling. It goes well…
Simmered Daikon Radish with Miso Sauce
This is the typical winter side dish. Sweet miso sauce is perfect with gentle soft Daikon.…
Lettuce Wrap
This miso flavored lettuce wrap is a perfect match with fresh crunchy lettuce. Basically you fry…
Saltimbocca Alla Romana
Saltimbocca, meaning ‘jumping into a mouth’ is also a roman cuisine. Since we like having the…
“Ton Jiru” Pork Miso soup
Tonjiru is also a kind of miso soup.Depending on what kind of vegetables you have in…