Article |
A week of miso soup, day 1: Zucchini miso soup |
maki |
Article |
Steamed eggplants (aubergines) with spicy peanut sauce |
maki |
Article |
Wafuu Pasuta (wafuu pasta): Japanese style pasta |
maki |
Article |
The original Iron Chef Japan is back on the air in the US |
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Article |
Tamago dofu: Cold savory egg custard |
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Japan: A Survival Guide For Vegans |
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Frozen tofu cutlets, sesame green beans and peppers, garlic-mashed cauliflower: a low carb lunch experiment |
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A visit to Obana, a traditional Edo-mae unagi-ya (old Tokyo style eel restaurant) |
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Eating sakura (cherry blossoms and leaves) article in the Japan Times |
maki |
Article |
Umeboshi (pickled 'plum') article in The Japan Times |
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All about dashi in The Japan Times |
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Answering Questions: Sake/mirin redux, bulk buying Japanese rice, and storing Japanese ingredients |
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Desem, Day 0 |
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Dark chocolate peanut butter cups |
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Fun With Brioche Dough |
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Poll |
Chicken: what's your choice? |
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Article |
Ehoumaki (ehou maki): Lucky long sushi roll for Setsubun no hi |
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Meiji Chelsea, the Japanese candy with the '70s vibe |
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Borough Market, London: A Very Literary Food Paradise |
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Article |
Kenchinjiru, Japanese Zen Buddhist vegetable soup |
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Article |
Postcards from Kyoto - Misuyabari and Hakotou, for lovers of sewing and handcrafts |
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Book page |
Negimiso or Misonegi - Japanese onion-miso sauce or paste |
maki |
Article |
A visit to the Shin Yokohama Raumen (Ramen) Museum |
maki |
Article |
Taimeiken, Nihonbashi, Tokyo - home of Tampopo Omuraisu (rice omelette) |
maki |
Article |
Recipe for Dorayaki, Doraemon's favorite snack |
maki |