It is the season for “ Hiyaoroshi ひやおろし” or “Akiagari 秋上がり” sake. As I mentioned in the previous post , this type of sake is bottled in the...

Cold vegetables soaked in broth is the perfect dish for summer. I have posted cold simmered tomat o and sugar snap soaked in salt broth bef...

This is another installment of 9 “otoshi” appetizers . I managed to fill all 9 spots with small dishes I made. Three fish dishes and 6 veget...

I made this dish mostly for left-overs control. I can now get fresh wood ear mushrooms from Weee. Previously the only wood ear mushrooms I c...

Firefly squid or “ hotaru-ika ” ホタルイカ is one of our favorites. Spring (April-June) is the season for it and we realized we have some from la...

Like the last year, we put the New Year’s decoration including “Kagami-mochi” 鏡餅 and dragon or “tatsu 辰” zodiac figurines shown in the pictu...

This is the second version of nine small appetizers served on the nine space divided plate. Although it was not intentional it turned out th...

When I get fresh “renkon” 蓮根 lotus root, I have more choices as to what kind of different dishes I can make than when I just have boiled pac...

So finally, we busted into the osechi box for the New Year’s day evening feast. Like we did before, I decided to use “ Tsugaru-muri ” 津軽塗り l...

It is morning of the first day of 2023. The past year was marked by many events; not the least of which is the still lingering COVID-19. In ...

We have been enjoying the items from the Sushi Taro osechi box. After indulging in a serving of wonderful dishes from the box which go perf...

Happy New Year 2022! The pandemic still persists with the Omicron variant making it debut and spreading so quickly just when we thought thin...

We have a good number of small Japanese-style bowls and plates but for some reason my relationship with breakable dishes ends up with them g...

We recently succumbed to one of the advertising emails we frequently get from Great-Alaska seafood . This time, the deal was 2 lbs each of w...