Sweet bean and butter sandwich. This combination of sweet beans and butter may sound odd to many westerners, but it’s extremely popular in Japan. A few weeks ago I showed you how to make sweet beans using canned beans. This is so easy to make. At that time I used black beans, but this time […]
Category Archives: Japanese Food
Curry Udon with Asparagus Tempura
アスパラガス天ぷらカレーうどん
Monday, March 23, 2020
When I make curry for dinner, the next day’s lunch has to be curry udon. That’s an unwritten rule at my house, but I religiously follow it. I thought tempura would be a nice addition to it and decided to make some with asparagus. I always make my tempura batter from scratch (all purpose flour, […]
V-Chicken Katsu Curry
ヴィーガンチキンカツカレー
Saturday, March 21, 2020
When I switched to the plant-based diet, I didn’t think there would be a day I could eat Katsu curry. Why I made this “chicken” Katsu? Well, it is because I wanted to eat Katsu curry. Thick Japanese curry and rice. I like my curry and rice served with a little pickles. Super happy with […]
Natto Green Chile Soba
納豆グリーンチリ蕎麦
Friday, March 20, 2020
I usually have a lot of energy on weekends (lol). It takes me forever to get out of bed usually, but I’m wide awake at 5:00 a.m. when I don’t go to the office. But today my energy was a bit low, and I was kind of lazy. A good thing is that I never […]
Udon with Ginger Veggies and Shungiku Tempura
生姜かき揚げと春菊天ぷらうどん
Monday, March 16, 2020
Ultimate comfort food for me. Udon noodle soup with tempura. This time I made two types of tempura. One is shungiku tempura. Shungiku may be sold as “Tongo” at some Asian grocery stores. One is ginger veggies: onion, carrot, red ginger. Tasty!
Dad’s Miso Soup (Sakekasu Miso Soup)
父の味噌汁（酒粕味噌汁）
Saturday, March 7, 2020
When we stayed at my parents’ house during our recent vacation in Japan, my parents were so supportive of our diet. My mom and I did the grocery shopping together, cooked together, and may parents ate the same thing we did for dinner every night. They are awesome. My mom wanted to learn about vegan […]
Natto Arugula Fried Rice with Balsamic Glaze
納豆ルッコラ炒飯、バルサミコだれ添え
Saturday, March 7, 2020
I grew up in Japan, so when it comes to rice, I like Japanese rice, which some people call “sticky rice,” mostly because it’s familiar to me. But we keep other types of rice in our pantry as well. One of them is Basmati brown rice. It’s not for sushi but great for fried rice. […]
Sweet Black Bean and Butter Toast
黒餡で小倉トースト風
Tuesday, March 3, 2020
Sweet bean and butter toast is one of the specialties in Nagoya, where I’m from. It’s super easy to make if you have sweet beans prepared. Place sweet beans (usually Azuki, but this time I used black beans) and butter on a toast. That’s it. My Shoku-pan, Japanese Pullman loaf, was perfect for this. And […]
Sweet Black Bean Buns and Raspberry Bean Buns
黒餡酒粕パンとラズベリー餡酒粕パン
Sunday, March 1, 2020
When I made the sweet beans (previous post), I knew I wanted to make stuffed buns with them as filling. I made ones with the sweet black bean smooth paste, and the others with the raspberry bean paste. Some sake-kasu (sake lees) was added to the buns, which gave the bread subtle yet interesting flavor […]
Sweet Bean Paste
米国で即席！粒あん、こしあん、白あん、変わり餡
Sunday, March 1, 2020
Sweet bean paste is very popular in Japan. Using beans for dessert/sweets may sound strange to Westerners, but it’s something many Japanese people who live outside Japan crave. There are three main types of sweet bean paste. One is “Tsubuan.” It’s typically made of Azuki beans. It’s the chunky type, and you keep the beans […]
