Although I posted a few egg rolls  春巻, none are traditional/classic. So, I tried to make something close to “classic”. After consulting sev...

When I make gyoza, I use “wonton skin” which is readily available at a regular grocery store. The wonton skin is square and a bit thicker th...

While taking inventory of the deep depths of the freezer, my wife came upon 2 thick cut lamb chops; perfect for St. Patrick’s day dinner.  S...

When we get a large bone-in skin-on piece of pork (either fore- or hind-quarter), I do secondary butchering to remove the skin and bone. Wit...

We found a few cans of mackerel (Japanese.style cooked in water) which were approaching the BUB (best-used-by date) tucked away in the pantr...

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...

Making good on her threat to rescue the somewhat less than successful “ skillet caramelized cabbage ” my wife transformed it into curry flav...

My wife and I are always looking for new and interesting recipes. One day, we simultaneously and independently both came up with the same ca...

These were five small appetizers we had one evening. Among these five appetizers, one is new and another is sort of new (a variation). ...

Because of COVIDー19, we have started using grocery home delivery. One of the problem is that when ordering on line using the descriptions an...