Thursday, March 2, 2017

Noodles. I find it to be a very beautiful word. The "oo" sound and the adorable arrangement of the last four letters; there's no way you cannot think of a wonderland where everything is made up of noodles and different sauces and soups. I can literally sing this word and just this word across all genre and in different context and emotions and yet be proud of myself. Well, unless someone in a different sanity level hears me do it. You're singing with me, aren't you?

I had always loved pasta and n...

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...

Tuesday, July 29, 2014

Last week, I have been eating a lot of cheesecakes and rice late at night. So, I decided to go on a diet and reduce my carbohydrate intake even just at dinner. Luckily, we have a lot of melon and watermelon at my husband's hometown. So right after we finished our a-bit-late lunch, I asked my mother-in-law to not prepare anything for me for dinner because I was hoping I could just eat fruits and the usual vegetable salad. She said, "Really? Well, how about tofu salad? It's more nutritious." I've...

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...

Tuesday, July 1, 2014

Pestoey. I guess even without explanation to this word I dug from my own introverted vocabulary, anybody will understand what it probably means. But just in case I'm wrong, I called it pestoey veggy spaghetti because it can be the usual garden fresh spaghetti but instead of tomato sauce, I drowned the stir-fried vegetables in my usual pesto sauce.

I learned this from my mother-in-law when I went home to their place one time. I just saw her stir-frying shimeji mushrooms then tossing in the left-ov...

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...

Monday, June 16, 2014

​My husband loves my cheesecake. And my cheesecake is my favorite. Probably because I can make it a bit more lemony than the ones available here. Honestly, I'm not yet fully satisfied with the texture of my cheesecake (because I want it a little more fluffy) but my husband finds it perfect so I guess you'll also be fine with this recipe, especially if you are more into the texture of unbaked, moist cheesecake. Without the gelatin. Hooray!

​We started this cheesecake craze when my husband's co-wor...

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...

Thursday, May 15, 2014

I love dairies, especially cheese.

However, recently, I've been feeling like I'm developing some sort of lactose intolerance. The past couple of weeks, every time I eat my usual cheesy spaghetti, toasts or cheesecake, my head immediately aches-- from mild headache to quite terrible migraine. It is usually followed by vomiting. After I've vomited a third of my meal or dessert, my head feels lighter. But I would still feel phlegm thickly surrounding my throat. Is that a mild form of lactose into...

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 8, 2014

We live in a very rural place in Japan. In fact, around our apartment are rice fields and just one supermarket 7 minutes away on foot. There's no convenience stores nearby. Well, there is one but it closes from eleven in the evening until 4 in the morning. It felt like I just said a joke.

There are beauty salons here. A bit too many. Imagine: our neighborhood has one bake shop, one supermarket, one flower shop, one sushi shop, no café and five hair salons!
 


I need coffee shops. That's whe...

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...

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