This is a variation of “ renkon ball ” (renkon manju レンコン饅頭) I posted before.  Besides grated renkon lotus root, it also uses tofu. Since I ...

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...

This is a hybrid of “ Renkon Tuskune ”  蓮根つくね and “ Tsukune with perilla ” つくねの大葉焼き. Since our perilla is growing profusely in our herb gard...

This is on the theme of multiple small “otoshi” appetizers. Previously we used a  5 segmented plate to serve 5 appetizers.  A few days ago, ...

“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...

When I get fresh “renkon” 蓮根 lotus root, I have more choices as to what kind of different dishes I can make than when I just have boiled pac...

 We have been getting gourmet meat such as duck and lamb from D’Artagnan . This time, we got an email promotion from them for  pork belly fr...

My wife found an interesting YouTube series called "Kimono Mom".  A former geisha retired early got married, had a daughter, and n...

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 on the theme of what you can make from fresh lotus root. This is similar to renkon ball  レンコンまんじゅう but instead of deep frying, this ...

This is a simple salad made using renkon. This is not even a recipe.  Besides the renkon, I added blanched broccoli and skinned Campari to...

This dish is the result of an unexpected “silver lining” derived from the Covid epidemic. Because of Covid, we decided as a safety precautio...