In Japan, one of the popular cuts of pork is thinly sliced pork belly 豚バラの薄切り. As in other Asian dishes, the meat/pork is used basically as ...

This is another one of my wife’s baking projects. She wanted to make savory small bites which will go well with red wine. Since we had extra...

7. Yakitori Gyoza Ikenoya 焼き鳥餃子のいけのや 札幌市中央区南三条西３-１-１ サンスリービル ３F San Three Bldg 3F Minami 3, Nishi 3, Chuo-ku Sapporo For reservation: ...

This is another one of the “use-up the eggplant dishes”. I have posted a similar dish “ Mapo-eggplant 麻婆茄子” before. This is a variation. It...

Cold noodles especially cold ramen noodles or “ Hiyashi ramen 冷やしラーメン” and “Somen 素麺” are very popular summer lunches. Surprisingly I have ...

We occasionally get a large (about 10 lb) portion of bone-in skin-on pork (either fore- or hind-quarter). I am not sure how other people de...

A few days ago, I made “ tonkatsu トンカツ” or pork cutlets from frozen pork chops we had in the freezer. I made much more than we could finish...

This is my effort to use up whatever we had on hand. The first item was nappa cabbage or “hakusai 白菜” I got from Weee. It was fairly big and...

This all started when my wife found a package of mini-corn tortillas at Whole Foods (picture #3). Even without opening the package, we can s...

We used to grow garlic chives or “nira” ニラ in our herb garden but it failed in two ways: 1) the garlic chives were very fibrous except when ...

I came up with this for lunch one day. This is a left-over control dish. A few days ago since it is getting hot, we had cold “udon” pasta wi...

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...

Although, most of the time, we eat home-baked bread, we buy some breads to use especially when we make sandwiches. Pumpernickel bread/boule ...

When I make gyoza, I use “wonton skin” which is readily available at a regular grocery store. The wonton skin is square and a bit thicker th...

Some time ago, we received an Instant Pot as a Christmas gift from my wife’s sister who recommended BBQ baby back ribs cooked in the pot was...

“Udon” うどん are thick Japanese noodles made from wheat flour, salt and water. I’ve  posted many udon dishes  over the years. We usually use d...

We got fresh wood ear mushrooms “Kikurage” 木耳 from Weee . In an effort make the mushroom last longer I go through several steps. I wash the ...

Cold noodle dishes using somen 素麺, soba 蕎麦 and ramen noodle “Hiyashi chuka” 冷やし中華 or “ Hiyashi ramen ” 冷やしラーメン are common especially on hot ...

When we get a large bone-in skin-on piece of pork (either fore- or hind-quarter), I do secondary butchering to remove the skin and bone. Wit...

Keema (meaning ground meat) curry and its variation dry curry are popular in Japan. I posted  some variations of these dishes before. This ...