After our first hanami 花見, we were expecting bad weather and rain.  However,  luckily, we had a second nice day of hanami and I made anothe...

Because it got warm quickly, three of our cherry trees blossomed one after the other. The first one is dropping petals already, our main tre...

I saw this recipe of “Mock tofu” or “Gisei-dofu 擬制豆腐” on Youtube by Chef. Kasahara 笠原. It looked interesting and I happened to have extra t...

It is getting cold. We decided to have a hot tofu dish called “Yu-dofu” 湯豆腐.  “Yu” means “hot water” and “dofu” is “tofu*. I am surprised to...

This is a slight variation from “  kinpira  daikon ” 金平大根 I posted before. I made this dish since I had  the tail end of a daikon from Weee ...

Good tofu is difficult come by here.  There was a Kyoto-based tofu maker called “ Kyozen-an ” 京善庵 which used to produce good quality tofu w...

I realized that I posted this same dish 14 years ago . Although the statute of limitation may have passed I am re-blogging this recipe. This...

This is one of the left-over control dishes. I had a package of “medium firm” tofu 豆腐 which just reached “BUB” (Best Used By) date, the last...

This was the second set of appetizers we had one evening. From right to left are “ daikon steak ” 大根ステーキ, “charred broccoli” 焦がしブロッコリー　and “...

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...

We had two packages of tofu 豆腐 and one package of shimeji mushroom しめじ which I needed to use fairly soon. I remembered seeing a YouTube epis...

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...

“Atsu-age” 厚揚げ or “Nama-age” 生揚げ is fried tofu with a surface like “Abura-age” but the inside remains as soft tofu. We used be able to get ...

Mapo tofu 麻婆豆腐 is a very popular dish in Japan and is called “Mabo tofu”. The Japanese version with which I am familiar is quite different ...

We have not had “ sukiyaki ” すき焼き for a long time. One of the reasons is that two of the main ingredients “shungiku” 春菊 edible chrysanthemum...

Japanese “Nabe” 鍋 hot pot is a dish that is cooked at the table while you eat.  Classically, a portable butane-canister gas cooker is used w...