I usually make this from “tarako” cod roe  たらこの煮付け. Since we got some shad roe, I figured the same recipe should work and tried it. I also a...

We were having some very extremely cold and snowy weather recently. One of the best dishes for this kind of cold weather is sukiyaki すき焼きan...

This is another dish I made to use up the mushrooms (Shimeji and shiitake しめじ、椎茸). I also had “gobou” 牛蒡  burdock root. I got the idea of co...

This is another version of multiple small appetizers dishes. I used the divided plate with space for 9 dishes. But I had more than nine to s...

A few days ago, we had sukiyaki すき焼き. I thought the whole bag (400 gram or 14.1 oz) of “shirataki” 白滝 (meaning white cascade) or noodle for...

“Nishime” or “ Nitsuke ” 煮付け, 煮しめ is a type of traditional Japanese cooking method in which food items are simmered in seasoned broth. I hav...

 This was a lunch we had one day. We had leftover frozen octopus rice or “Tako meshi” たこめし made from a kit we got from the  Rice factory . ...

For some years we have gotten fresh North American chestnuts from California. It is a lot of work to peel/clean chestnuts . It is particular...

For many non-Japanese (and even for some Japanese I suppose), this may not look attractive but stewed fish head is a classic Japanese dish a...

This is a small dish commemorating spring that I made recently. Since we cannot get fresh bamboo shoots, I made this from packaged boiled ba...

We have been enjoying Izakaya food as appetizers but I have not posted them since I have not made anything new for a while. Although nothing...

The other day, we were in the near-by Wholefoods store. We always look to see what kind of whole fresh fish is available. My wife wanted mac...

Spring and early summer are the season for fresh bamboo shoots or takenoko 筍 in Japan but I have never seen fresh takenoko on sale at the gr...

Before we started getting Sushi Taro's New Year's osechi box , I used to make a three tier osechi box myself. I filled the bottom la...

I bought atsu-age 厚揚げ at our Japanese grocery store one weekend thinking I would either add it to oden おでん or just grill it in the toaster...

This year we were a bit late in harvesting myoga (myouga) ミョウガ .  The area of our backyard where the myoga is growing is solidly in the doma...

Nikijaga 肉じゃが is traditionally made from thinly sliced beef and potato which I posted some years ago. As usual, when I prepared pork tender...