Archive for the ‘Meat’ Category

I packed lunches for my husband and kids five days a week for over twenty years. Then the kids grew up and left home, and my husband began to eat lunch at the company cafeteria to save me trouble. The part of me that had felt both burden and joy in preparing bento (Japanese-style packed […]


As is often the case, what started out as a clean-out-the-fridge day resulted in one of the tastiest suppers I’ve made in a long time. I had some fresh pork, sliced very very thin. Two packs of eringhi mushrooms. And just a bit of mixed greens and a few leftover carrot sticks. I immediately thought […]


It’s hard for me to believe that Japan is the only country where burdock root is eaten as a vegetable, but I’ve read it and I’ve heard it time and time again, so I guess it’s true. I have a great respect for root vegetables, especially the ones commonly used in Japanese cooking, including daikon […]


I couldn’t help myself. I just *had* to experiment with a second lasagna dish for the foodie group’s lasagna competition. Something with an Asian slant. Ingredients: Fresh Pork belly, 800 grams (approx 1.8 lbs) Green Tea leaves, 2 tablespoons Fresh Garlic, two medium cloves Fresh Shiitake mushrooms, 8 large Pine nuts, 1/4 cup Korean chili […]


Ginger Root (Zingiber officinale, or “Shoh-ga” in Japanese) appears in Japanese cuisine in many forms, but I’d always thought of it as an ingredient that worked its magic in the background, seldom– if ever– in the foreground of a dish, and certainly not as the star of the show. My awareness of ginger root began […]


One of the few food-related traditions that I inherited from my childhood home is “o-zoni,” or Japanese New Years Soup. The “o” is an honorific, so from here on I’ll refer to it as zoni. Zoni is a soup containing mochi rice cakes, and for the first 30 years of my life it never occurred […]


The photo above shows a cluster of yuzu next to a mandarin orange (mikan). Maybe you can see that the yuzu has a lighter color and is bumpier than the mandarin orange. These yuzu are small because they grew in my friend’s back yard, but commercially grown ones can get to almost the size of […]