This is not a new dish just a variation on an established one but the variation came out rather nicely. Since we received fresh wood ear and...

The last time we bought fresh uni from Maruhide  丸秀, we also got a few “uni shutou” 雲丹酒盗including one with salmon roe 雲丹酒盗いくら入り which was a ...

This is on the theme of fresh renkon lotus root. This is another renkon ball  蓮根まんじゅう but instead of deep frying, this was steamed/microwave...

 This is not a new dish but it was the second appetizer for the evening when we had the tuna caprese as the first dish. This is a cold chaw...

This was my first attempt to make shumai 焼売 and I am posting this as an example of how things don't always work out well in the cooking ...

This is a very simple recipe I saw on the  E-recipe site . Nagaimo 長芋 is usually "slimy" which makes it difficult for some to like...

On the Japanese food scene, it appears that any food which is rectangular in shape and has a soft texture is called "something"-to...

Whenever we have lobster , I make lobster bisque from the shells and carcasses. This time I used the lobster bisque to flavor  chawan-mushi...

This is " chawan mushi " 茶碗蒸し with "nira" garlic chives. When I served garlic chive egg drop soup ニラのかき卵汁 and told my w...

When I made pork buns , I remembered that my wife at one time made steamed brown bread and reminded her of it. She immediately got into acti...

One of my food memories growing up in Japan is " Nikuman " 肉まん. It was sold in many small neighborhood stores displayed in a tall ...

Finally my right hand is out of the cast. While the recovery is slow, the strength is coming back and I started cooking again. (my wife was ...

When we got 1 lb of matsutake 松茸, we had to concentrate on having an “all matsutake” dinner so that we could finish it before it went bad. N...

This is a Japanese way of cooking duck breast and the recipe is based on one I saw on line . This takes some effort since it has to be brown...