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...

This is a simple Japanese family-style cabbage dish which my mother used to make. I thought I must have posted this before but obviously I d...

Atsuage or Nama-age  厚揚げ、生揚げ is a type of deep fried tofu which has only the surface fried; the center remains as basically uncooked tofu. I...

 I have been making small Izakaya dishes recently but nothing new to post for a while. One evening, we wanted one more small dish. When I su...

This was a dish I made sometime ago but somehow I did not post it. I made this dish one day to use up ingredients which need to be used quic...

 For some reason, it is getting more and more difficult to get fresh whole shiitake mushrooms. Our regular grocery store used to carry them ...

When our refrigerator went kaput , some of the Japanese frozen items thawed almost completely. One of them was "Abura-age" 油揚げ or ...

This is a starter line-up for one evening. Nothing is particularly new. From left to right are " aji-tsuke-tamago " 味付け卵 marinated...