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!!
I always keep a can of sweet red beans in my pantry.
It’s my favorite, and I know once I open a can, I will have a hard time stopping eating the whole thing.
So I resist it as long as I can.
Last weekend I was finally ready to have some, and after giving some thoughts to what I should make with it, I decided to go for Daifuku.
It’s a mochi-like chewy ball stuffed with sweet red beans.
This time I decided to give Matcha and coffee flavor to the outer part.
For the stuffing I used both sweet red beans and homemade cashew cream cheese (regular and Matcha).
They were both so good!
Daifuku is easy to make and so tasty.
This week has been a bit difficult week for me.
My energy was low, and I didn’t have a lot of motivation to cook after work.
I ate spaghetti four nights in a row, and none of them were great…
Then, today I had this idea of making potstickers from scratch.
It just came to me.
I mean, making wrappers from scratch.
I always wanted to try this, but I felt overwhelmed.
This was a lot of work, but I did enjoy the process.
It’s not difficult, but it takes time.
I always like to take pictures of potstickers at this stage, right before cooking.
They are just so beautiful.
It’ also a safe thing to do, just in case they don’t look too good after being cooked (lol).
These were so delicious!
The homemade wrappers definitely make a difference, resulting in a wonderful texture.
Curry bun is one of popular stuffed buns in Japan.
I made a big pot of curry, so I thought it was time to make some.
Curry buns are traditionally deep-fried, but I decided to bake them in the oven this time.
Very happy with the result.
One of my favorite summer dishes.
Cold Chinese noodles with sweet “eggs” and various veggies.
Served with sweet and sour sauce.
So refreshing and super tasty!
