I came up with this for lunch one day. This is a left-over control dish. A few days ago since it is getting hot, we had cold “udon” pasta wi...

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 ...

“Udon” うどん are thick Japanese noodles made from wheat flour, salt and water. I’ve  posted many udon dishes  over the years. We usually use d...

Cold noodle dishes using somen 素麺, soba 蕎麦 and ramen noodle “Hiyashi chuka” 冷やし中華 or “ Hiyashi ramen ” 冷やしラーメン are common especially on hot ...

This an impromptu stir fry of udon noodles or “Yaki-udon” 焼きうどん I made for a lunch one day since we had cooked udon noodles. We did not have...

 I ordered fresh whole squid from Hmart via the Instacart. Since there was a minimum of 1 pound for the order so I specified 1.5 pound to be...

This was a lunch. Since we made pesto from our window sill basil harvest , we decided to use the pesto, prosciutto, which was getting old,  ...

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

Since we had several hot and muggy days recently in the Washington DC area, I made this cold noodle dish from ingredients I had on hand. I h...

This is a re-purposed spicy red miso sauce with pork (niku-miso with red miso and pork 肉味噌) I made a few days ago. Since I made it a bit to...

Although I make pork meat balls rather frequently, I realized I have not posted this. I did post a similar dish but these meat balls are bak...

Some people are truly dedicated to noodles (soba, udon and ramen). "Sanuki 讃岐" is an area in kagawa prefecture 香川県 on shikoku isl...

This is another cold thin udon dish . In this case. This was a lunch.  We had more vegetables than noodles but although you can’t see them, ...

We are having some very hot and humid days including a sudden big storm called a ( derecho ). The storm was incredibly violent. Large trees...

This is again not blogworthy but a perfect ending dish or light lunch. I found a unopened package of dried udon うどん noodle in the pantry. Th...

This is hand-made (home-made) udon but I did not make the udon. It was made by Chef Masaya Kitayama of Sushi Taro  . I am just showcasing ...

This is another one of those dishes with which you conclude your Izakaya feast. Last time we were in Kappabashi district in Asakusa 浅草合羽橋 ,...

This is another "teiban" shime dish. At home, I make this usually from leftovers. The night before, I made " Tarako spaghetti...