We like chicken “sasa-mi” 笹身*  tenders and made quite a few dishes and posted them in the past . One of the problems with chicken tenders is...

We were trying to use up frozen items hidden deep in the freezer. At one time, we bought chicken from a special poultry on-line store. We we...

Smelt and Capelin  ( shishamo ししゃも) are all similar small fish and often (including myself) used almost interchangeably. Rarely I see “sme...

Although I posted a few egg rolls  春巻, none are traditional/classic. So, I tried to make something close to “classic”. After consulting sev...

Looking ahead to the up coming Easter dinner my wife ordered a bone-in forequarter lamb roast from D’Artagnan .  She also ordered lamb tende...

My wife ordered some small appetizers from Harry and David. We were already going to order dried fruit medley from them to make fruit cakes ...

We started using quail eggs ウズラの卵 from fresh eggs that we boil rather than using canned ones since the quality is much better. We can get fr...

This is on the theme of multiple small “otoshi” appetizers. Previously we used a  5 segmented plate to serve 5 appetizers.  A few days ago, ...

Some time ago, we bought a special pork belly called “Porcelet” from D’Artagnan . It is from a milk-fed piglet and arrived with the skin on....

This is another variation of Japanese potato croquette . I have already posted quite a few variations on this potato theme previously. I got...

Canned mackerel or “saba-kan” 鯖缶 is a very popular canned fish item in Japan and is readily available in the U.S. Upon inspection, of the ca...

I have posted quite a few tempura dishes . But I have  not made tempura for a long time. My wife wanted to have chicken kara-age 唐揚げ and I ...

My wife found an interesting YouTube series called "Kimono Mom".  A former geisha retired early got married, had a daughter, and n...

This is our effort to clear up some frozen seafood inventory that has been in our freezer “long enough”. Among the items in danger of exceed...

Sometime ago, I saw this recipe in the web version of a Japanese newspaper. I thought mint and pea kakiage (a type of tempura made with sev...

 This is the dish I served using the third and the last tray of  "hotaru-ika" ホタルイカ firefly squid. This is a standard "Kara-a...

This dish is the result of an unexpected “silver lining” derived from the Covid epidemic. Because of Covid, we decided as a safety precautio...