Udon noodles in curry soup with sautéed mushrooms.
Thick chewy Udon noodles always go so well with rich curry soup!
So good.
A picture from this foggy morning.
Udon noodles in curry soup with sautéed mushrooms.
Thick chewy Udon noodles always go so well with rich curry soup!
So good.
A picture from this foggy morning.
Onigirazu rice balls.
This is my third time making this type of rice balls.
It’s still a little tricky (I had to re-do the second one) to make, but I think I’m getting better.
I like them because I can see exactly what’s in them.
I made two types this time.
This one has teriyaki tempeh, spinach leaves, and radish salad.
This is the other version.
In this one you will find turmeric tofu and braised Hijiki seaweed and carrots.
This is my third “You & Me Onigiri,” and I have a feeling that you’ll see more in the future!
I made this bento box several months ago.
I loved it, but for some reason I forgot to post it.
I’m glad that I just remember it.
I knew I made an awesome bento box in the spring time (lol).
Ginger okra.
Spicy eggplant
Sesame carrots.
It’s been a while.
Maybe it’s time to make a bento box again.
I eat soba noodles all year round.
But this time of the year I like them in hot soup.
This mushroom soba soup was fantastic.
It’s not only tasty but also warms my body (and soul!) so well.
I’m the only one who does this around here, but it’s a habit.
This is the Japanese way to start a meal.
Put the hands together like this and say “Itadaki-masu.”
I love mushrooms, and I always buy some kinds of mushrooms every week.
This time I used Maitake and Enoki.
Have a great week everyone!
I had a different idea for my this year’s Halloween post.
But I didn’t plan well, so this was plan B (lol).
I didn’t put too much time into this, but they turned out pretty good.
Happy Halloween everyone.
I was in a mood for rice and avocado this morning.
I make a bowl all the time using rice and avocado, but I wanted to make something a bit prettier that would really feature the beauty of avocado.
Rice, avocado slices, kimchi, homemade vegan mayo, and sesame seeds.
I absolutely love the look.
It was served with some condiments.
My husband and I both are both a big fan of condiments, and we enjoy adding layers of flavors ourselves.
Soy sauce is a must.
When you add everything and mix them together, it tastes the best!
At the end I also added some Natto beans.
Who else likes avocado with rice?
Onigiri, or Japanese rice ball, is so versatile
You can stuff it with filling.
You can wrap it with seaweed.
Or you can decorate it to make it look like you!
I just used whatever I happened to have in the fridge.
It was a lot of fun creating these.
Miso soup with lots of veggies and seaweed.
Have a great weekend everyone!
Yakisoba time!
Chinese chives from the local farmers market.
Mung bean sprouts also from the farmers market.
I didn’t cook much even when I was old enough, because I always lived with my mother and she was a fantastic cook.
But yakisoba was probably one of the dishes I would make myself as a teen for a quick lunch.
So good!
My experiment with buckwheat flour continues.
This time I decided to make Japanese style savory pancakes, Okonomi-yaki.
The pancakes were packed with a lot of vegetables, including cabbage, scallion, corn, and Edamame.
Served with Okonomi-yaki sauce, homemade vegan mayo, chopped scallion, and kimchi.
Super tasty!!