Saturday, July 29, 2017

It's July 30, 2:30am right now and I'm just starting to write my post for today. I know it's better that I go back to sleep because I need the energy to last a busy Sunday with my husband and very active, almost-toddler daughter. But I am pretty obsessed about keeping my word; and I said last month that I will be posting every 10th, 20th and 30th of the month.

Luckily I still have one last cooking video that I made last May. I've been saving it up for times when I need some cover ups. Just like...

Monday, July 10, 2017


Ever since I moved to Japan in 2013, I've made it a habit to go for long walks in supermarkets to familiarize myself with the products here. Well, until my husband and I moved in to a slightly bigger apartment that's located in the middle of rice fields.

Now that we're living in a small rural town with just one supermarket nearby (and one convenience store that closes from 12mn to 5am), I started using the train more and more. My hobby became train station hopping (yes, some train stations hav...

Thursday, June 29, 2017

I've told you before about my unhealthy start as a vegetarian ( check that blog here ). Well, yeah, as a vegemeatarian, thanks for the correction.

So during my first year of mostly soy meat in my diet, I learned different ways of cooking soy meat. Fried, barbecued, stewed, boiled in soup, stir fried with vegetables, stir fried with Chinese noodles, simmered in sauces for spaghetti and lasagna. I knew without soy meat (and frozen goods like soy ham and soysages), I would have ended up eating jus...

Monday, June 19, 2017

In 2016, in between my fifth and sixth month of pregnancy, I volunteered to cook lunch for a workshop with 80 people. I wanted to cook something special that at least most of the participants have never tasted. However, with my bulging baby-filled stomach, no one wanted me standing for long and staying too much in the hot kitchen.

However, I have been wanting to cook for this spiritual workshop (where they talk about the spirit and meaning of life, do yoga and/or tai-chi, make arts while reflec...

Saturday, December 24, 2016

To those who haven't decided what to prepare for Christmas Eve, here's my suggestion: make sinful foods a little healthy!


If you're like me who's a lover of creamy cheesy stuff, and has an inkling that special occasions should be white and cheesy, this is a good entry in your holiday menu! Instead of regular creamy sauces, mix in some roasted, baked or stir-fried cauliflower in them!
 

This dish can be a pasta sauce or pasta topping (instead of regular cheese) or pizza topping or appetizer or eve...

Wednesday, July 30, 2014

One afternoon, in my usual lazy-to-cook-for-one mode, I raided the fridge for the easiest ingredient I can handle. Then I saw tofu. Without a second thought, I took it out as if someone's going to grab it off my hands. Oh, I think I just have this addiction to recipes that don't include chopping boards... 
You feel me, don't you?

So there was me and tofu, in the kitchen, staring at each other. Hunger pushed and when I got back to my senses, I realized that I was able to replicate the simpl...

Monday, July 14, 2014

Japanese people generally don’t like vinegar. Actually, if you go around the local supermarket, you’ll see sushi vinegar (which is quite sweet); normal vinegar; and imported balsamic, rice wine, et cetera kinds of vinegar. However, the normal vinegar available at least in my area, has about, I guess, 25% the sourness and acidity of vinegars we have in my country. So when I cooked it for myself, I ended up using a lot of it to achieve the sourness I craved for. However, this recipe is the one I c...

Monday, June 23, 2014

Eggs here in Japan are sold in very fresh state. They have expiry or best before dates on their packages, usually two weeks from the day they are out in the supermarket. Within that period, my husband eats it fresh-- just break it on top of warm rice and mix. When it goes more than two weeks in the fridge, I make omelets and tamagoyaki. All for my husband.

I've just always been bad at eggs. 
Since I was five, my grandmother would always offer me about two thousand yen if I eat one whole...

Tuesday, June 3, 2014

​Many of the Japanese I know are not fond of coconut milk. I cannot blame them-- I've never seen a coconut tree here. So I never bothered to use it in my recipes. But I also thought, I want to cook and eat it, so I will. And I did.

​So last year, I cooked this recipe for the first time and asked my husband to taste a bit of it.

Then he asked me to cook it for dinner and his bento again. And then again. We ate it 5 times during that week. 

Then a few weeks later, I found out from his mot...

Tuesday, May 27, 2014

Eggy Eggplant. Egg-Plant. Egg and the Plant. Stir-fried Egg and Eggplant. Mother and Egg. Egg Plant and Fruit.
Hmm...


One time my older brother mocked me for my choice of password for my laptop. My password then was password. But after a few months, my younger sister started overusing my laptop when I'm not home, without my permission. So I decided to change my password. After some time, my brother borrowed my laptop and asked me my new password. I whispered to him "new password". He said verbat...

Wednesday, May 21, 2014

Eggplants can get too expensive here off-season, with two small pieces ranging from about two hundred to two hundred and fifty yen. Yes, two small pieces. Sad.

My husband and I love eggplant. So whenever it is cheap, we hoard eggplants to amounts that will hopefully make us less in love with it. Though it seems, you cannot have too many-a-eggplant.

​Once we've turned half of our eggplant stock into pasta sauces and omelets and nasu dengaku and all, I started feeling like I haven't actually tas...

Sunday, May 11, 2014

When you live in Tofuland, you get access to tofu that is so delicious, you even eat it weeks beyond the best before date.

Japanese tofu is so high quality, that for me, you don't need to put anything to make it taste good. But I'm a vegetarian who tends to prefer the light tasting foods (according to my non-vegetarian husband), so I don't speak for all. But I want tasty food lovers to fall in love with Tofu as hard as I do; and I think this dish is the best candidate for that-- mostly tofu flavo...

Thursday, May 1, 2014

My mom's friend once asked, ​if there's a takikomi gohan, is there a takikomi goku?​

Yes, she is fifty plus and yes, she's referring to the anime Dragon Ball.

So, just so you don't go poking me on Facebook or sending me an email for follow up versions of takikomi​, let me explain these Japanese words.

Taki​​komu​ means to cook something with rice. Gohan means cooked rice. Takikomi gohan is rice seasoned and cooked with various ingredients.

​Now you might ask, ​what does Goku mean?​ I cannot ans...

Thursday, April 24, 2014

Let me be honest with you-- I'm not a fan of asparagus.

​However, my husband has been mocking me for being a vegetarian and yet not loving so many vegetables (forgive me, spinach, okra and other slimy green vegetables). ​He, on the other hand,  a non-vegetarian, eats all kinds of vegetables. Well, at least vegetables in Japan.

​So one afternoon, when I saw that asparagus was cheap at the supermarket (ten sticks of thin asparagus for ¥88), I decided it's a good opportunity to sl...

Sunday, April 20, 2014

Sweet-miso glazed eggplant, or which I am more comfortable to call "nasu dengaku,  | なす田楽", is a VERY easy recipe which involves a homemade sweet miso sauce and eggplant which I sometimes grill, fry or roast.


​I've cooked this recipe at a family friend's gathering for dinner, together with other dishes, but this one became the highlight of the night. Everyone loved the sauce and even used it to dress their fresh cucumbers and lightly grilled tofu. Now I owe everyone this recipe. Sorry it's...

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