Archive for the ‘Pan-fry’ Category

Lately I’ve been substituting tofu (soybean curd, not soy milk) for water or other liquids in various standard recipes, and I find that there is invariably an improvement in flavor and texture. My experiments started when I used silken tofu (kinugoshi) instead of water to make the rice-flour dough for my shiratama dango desserts. Since […]


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 […]


The photo above shows a myoga flower in bloom. Like the cherry blossom, it is a harbinger of spring. Although myoga (Zingiber mioga) is related to the ginger plant, it’s not the tuberous root, but rather the flower bud, and sometimes the stem, that we eat. The photo below shows what myoga looks like when […]