I have not physically gone to a grocery store including our Japanese grocery store for almost one year because of the COVID. We are mostly s...

These are small dishes we started the evening meal. Among the five items I served, only one is new which is in the blue bowl on the upper le...

This is a slight variation on what I posted before . "Hanpen" fish cake stuffed with cheese cooked with olive oil and seasoned. I ...

Although chicken livers may not be a very healthy food, both my wife and I like them. So sometimes we buy a small plastic tub full of chicke...

This is a country pate. The recipe came from a  Japanese web site  and used chicken livers and pork. Since we are partial to chicken livers,...

Weather in the DC area has been heavenly the past week and, for the first time this year, we had  Yakitori  焼き鳥 outside. We did our usual ch...

The whole duck we rotissed for Christmas , came with most of its parts—the liver and gizzard tucked in its cavity. I decided to use these in...

I started this blog with “ Yakitori ” posts 3 years ago. I also posted about our surrogate “Izakaya” “ Tako Grill ”.  Last year, to our surp...

Monkfish or "ankou" 鮟鱇 is not a very popular fish in the U.S. and unlike in Japan,  the only portion of fish being sold and cons...

Believe it or not this recipe came from " Appetizers and a la carte small dishes for Izakaya" by Tadashi Shinojima .  Judging from...

In recent years, the mosquitoes have become extremely bad in our area. We used to sit outside in summer but now we can barely sit outside...

Yakitori donburi 焼き鳥丼 This a quick "donburi" dish using left over "Yakotori". "Donburi" 丼, which is often s...

Chicken Skin 雛皮 We love cripsy skin of any kind very much. This is a common yakitori item made of just chicken skin.  But to make it a...