These are three appetizers or "Otoshi" お通し I served one evening. It is always nice to start a meal with multiple small appetizer d...

We had leftover stuffing when we made samosa using egg roll skin . We decided to make a croquette samosa or "サモサコロッケ”. This one also h...

This is a “nothing” dish but we enjoyed it as a drinking snack. The seasonality of asparagus has been somewhat lost since Peruvian asparagus...

I did a post on persimmon previously . In the US, we can usually get either " Fuyu 富有 or Jiro  次郎" and "Hachiya 蜂屋".  Th...

Every time we have lobster, I make lobster bisque from the carcasses and shells. According to my wife, lobster bisque is actually better tha...

In preparation for an upcoming celebration I asked my wife if she would like to go out to a fancy restaurant. She said she preferred either ...

One of my food memories growing up in Japan is " Nikuman " 肉まん. It was sold in many small neighborhood stores displayed in a tall ...