Archive for the ‘Pie’ Category

Hokkaido is famous for our delicious asparagus, and freshly-harvested asparagus is one of my favorite vegetables (it’s nothing like canned, frozen, or old asparagus!!). But I have a friend who sends me a big box of just-harvested asparagus every spring, and eating it all up before the flavor drops is always a challenge. This year […]


I adore cheesecake! I try to come up with a new flavor of cheesecake once or twice a year. My latest creation is cheesecake bars flavored with Houjicha, a roasted version of Japanese green tea with marvelous fragrance and low caffeine. Directions: 1. Simmer 200 cc (4/5 cup) of canned, unsweetened, evaporated milk with 10 […]


I am nuts about cheesecake, and each season of the year inspires me to make up a new recipe. Welcome cherry blossom-viewing season with this fragrant Sakura Cheesecake. The gentle cherry blossom scent comes from using salt-preserved cherry leaves. The leaves have the greater share of this fragrance, and though I used salt-preserved cherry blossoms […]


I am absolutely nuts about cheesecake. I invent a new cheesecake recipe at the rate of about once each season of the year. One of my family’s favorites is the Persimmon Cheesecake that I make every fall. Earlier this spring I invented a cherry blossom-scented Sakura Cheesecake. Recently my eye wandered to my stock of […]


Ingredients: 10-12 fresh or defrosted shucked oysters, patted dry and dusted with potato starch (or corn starch, or flour) 8 large, or 12 small, fresh shiitake mushrooms, hard stem tips removed, caps sliced or diced. a bit of flour and milk for a white sauce made from the oyster drippings 1/2 cup Shiso-Walnut Pesto (recipe […]