This is another small dish I made from the trimmings of pork tender loin. This is a variation of " tatsuta-age " 竜田揚げ but I pounde...

This is another padding post. This is a dish made from   the Wagyu steak   leftovers we had. We ate a bit less than half as steak on the day...

This is actually leftovers from  the Wagyu steak  we had. When the steak was cooked the marbled fat layer became transparent and sort of dis...

The second day after we receive  amaebi , I tend to make it to ceviche. This time I had very large roe-bearing amaebi or side spotted prawns...

Catalina  has not had bluefin tuna, either "Akami" or "Toro", for a long period of time but almost always has fresh sash...

Recently, I stumbled into  a nice blog by Marc Matsumoto . His recipes span many different food cultures and his food pictures are very nice...

Since it was Easter and my wife loves lamb, we decided to have a lamb barbecue. I saw a relatively inexpensive (especially compared with the...