We can not easily get "sashimi" grade scallops. I make a scallop sashimi-like dish from regular frozen and thawed scallops from a ...

My wife made this potato gratin dish (I helped with cutting potatoes and making the Béchamel  sauce) as a side when we made a roasted pork t...

Gyoza 餃子  (known in the U.S. as "Pot sticker") is a very popular Sino-Japanese dish and certainly a regular or "teiban" ...

Based on Scrambled eggs with sea urchin and  lobster sauce 雲丹のスクランブルエッグ　オーマルロブスターソース (Mark's book p148) This one is from Mark's...

We cannot decide if we like  ankimo 鮟肝 better than  sea urchin "uni" 雲丹  or vice-versa . But the batch of California sea urc...

Monk fish liver "ankimo" with orange marmalade sauce 鮟肝のオレンジママレイドソース Monkfish liver " ankimo" あんきも鮟肝 is one of our ...

Chawan-mushi 茶碗蒸し meaning "steamed in a tea bowl" is a quintessential Japanese dish and a perfect first dish to serve. It is sub...