This was entirely made by my wife. It is good but the amount of work involved, especially making the cheese curds, require a bit more energy...

I was told that “ Shio-koji” 塩麹 is “all the rage” in Japan . Although preserving or marinating vegetables and fish in salt and “koji” is a v...

This is based on my wife's suggestion. This is a variation on the theme of " Kurosu-ni " 黒酢煮. Some time ago, I decided to pres...

This is a hybrid Western-Japanese dish that I concocted one evening. I had frozen Sukiyaki beef in our freezer which I decided to use befor...

Last time I bought daikon 大根 at the Japanese grocery store, it had a very small amount of green on the top. Although I have posted a few  si...

This is continuation of “ Mayoler ” マヨラー theme. The sauce may be considered as a variation of tartar sauce but with a twist. Chicken : I ...

As usual, finding the corresponding Japanese name for arctic char is not easy. It belongs to the salmon family (Salmonidae) and lives in co...