This is a rather easy to make and yet quite tasty dish. I had shimeji しめじmushroom (clam shell mushrooms) and about 1 lb of salmon fillet. I ...

Although I have posted several variations of chawan-mushi 茶碗蒸しbefore, this time, I had a convergence of North American chestnuts or “kuri”...

I started this blog with “ Yakitori ” posts 3 years ago. I also posted about our surrogate “Izakaya” “ Tako Grill ”.  Last year, to our surp...

Although I posted a similar dish last year, there are a limited number of dishes you can make from fresh matsutake. This is one of the class...

This year, I didn’t order the Matsutake 松茸 from my usual place “ Oregon mushrooms ”. The matsutake I got from the different place turned o...

Sous-vide is a popular way to cook meat or fish especially among professional chefs. It is done by submersing vacuum plastic wrapped meat o...

This is leftover peel and eat shrimp we made on the first evening at Hilton Head. I have posted “shrimp and grits” also made from the lefto...