Cat Bento Lunch Box with Cat Onigiri, Mochiko Fried Chicken, Julienned Carrots, Grape Tomatoes, Shelled Edamame (Mukimame), and Miso Soup. Disclosure: I received products from Bento&co in exchange for my honest review. All comments and opinions are my own. With Evan’s selective eating habits, I have become more and more immersed in the various bento…
Shishito Tempura (Japanese Fried Shishito Peppers)
I added a shishito pepper plant to my garden for the first time this year and it may just be my most prolific vegetable this season. I usually sauté or roast the peppers with soy sauce and other seasonings, but opted to try frying the most recent batch for Shishito Tempura (ししとう 天ぷら). The Shishito Pepper…
Mastering the Art of Japanese Home Cooking Review and Hambagu (Japanese-Style Hamburger with Tangy Sauce)
Mastering the Art of Japanese Home Cooking, written by Masaharu Morimoto, features homestyle favorites of the beloved Japanese cuisine. The cookbook is filled with traditional and yōshoku (western-style) dishes including Yaki Onigiri (Grilled Rice Balls), Katsu Don (Pork Cutlet and Egg Rice Bowl), Dango Jiru (Japanese Style Chicken and Dumpling Soup), Sakana no Sakamushi (Fish…
Yakisoba Pan and Los Angeles
Today, I am recapping my weekend getaway to Los Angeles, California and sharing a recipe for Yakisoba Pan. Chad recently spent a couple of weeks in Los Angeles for work. I had never been to California before and had the opportunity to visit him for a weekend. Evan and Claire stayed behind to have some fun…
Takoraisu (Okinawan Taco Rice)
Okinawa is a subtropical island south of Japan with a large US military presence. It is also home to Takoraisu. Takoraisu was created in the 1980s as a combination of the Japanese rice bowl (Donburi) and the Tex-Mex flavors introduced by the Americans. It soon became a favorite with military members stationed on the island and…
My Japanese Table and Jumbo Shrimp Tempura
My Japanese Table: A Lifetime of Cooking with Friends and Family, written by Debra Samuels, highlights a mixture of authentic and unique Japanese recipes with the home cook in mind. Classics such as Nabe Yaki Udon (Udon Noodles with Everything), Niku Jyaga (Sweet Soy Beef and Vegetables), Gyoza (Japanese Pot Stickers), Maki-zushi (Classic Sushi Rolls), and…
Yummy Kawaii Bento Cookbook Review and Steamed Piggy Buns
Yummy Kawaii Bento: Preparing Adorable Meals for Adorable Kids, written by Li Ming Lee, showcases over 160 tutorials to create an amazing assortment of charaben (characters, people, animals) style bento boxes. With the help of detailed instructions and step-by-step photographs, you can learn how to shape your family’s lunch into pigs, bears, sunflowers, penguins, ninjas, ducks, mermaids,…
Hayashi Raisu (Japanese Beef Stew)
Hayashi Raisu (ハヤシライス) is a Yōshoku (Western-Style) Japanese Beef Stew. It is said that the dish was first developed in 1868 by a French engineer working in the mining town of Ikuno (Hyogo Prefecture) when adapting the western-style beef stew for local tastes. Home cooks in Japan often prepare the stew with premade roux blocks (S&B Tasty Hayashi…
Donabe Cookbook Review and Gyoza Nabe (Japanese Dumpling Hot Pot)
Donabe, written by Naoko Takei Moore and Kyle Connaughton, showcases the Japanese style of clay pot cooking. The Donabe is traditional earthen cookware that is often used in the winter for simmering one-pot meals. It is made of porous clay for higher heat retention and the interior glaze helps with natural infrared radiant heating. This book…
Baklava to Tarte Tatin Cookbook Giveaway {Closed} and Peanut Butter Daifuku Mochi
Baklava to Tarte Tatin: A World Tour in 110 Dessert Recipes, written by Bernard Laurance, highlights a variety of desserts from Europe, North America, South America, the Middle East, Africa, Asia, and Oceania in 110 recipes. This cookbook comes just in time for the holiday baking season! The dishes range from the simple Craquants (Crunchy Drop Cookies),…
