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, ...

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...