Beer and Wasabi Pickled Cucumbers (きゅうりのビール漬) Throughout most of its history, Japan was an agrarian society centered on producing rice and vegetables. That’s why it’s no surprise that traditional Japanese food focuses on white rice , along with foods that go along with rice to season it. Japanese pickled cucumber is a popular summertime side dish; in my opinion, this is the easiest and most flavorful way of preparing it....

I’ve been craving a good Green Curry since getting back from Thailand, so I decided to quench the craving by heading to a Thai grocery store and picking up the supplies to make my own Green Curry Paste! What is Green Curry Paste? Why is Green Curry Paste Green Ingredients How to use Green Curry Paste 📖 Recipe Comments What is Green Curry Paste? Green curry paste (พริกแกงเขียวหวาน - prik gaeng khiaowan), is a concentrated paste made of spices, herbs, aromatics and green chili peppers that’s used as a base for making a variety of Thai dishes....

What is Kitsune Udon? It is said that Inari Ōkami, the shinto god/goddess of fertility, prosperity and agriculture, is served by a legion of Japanese foxes (kitsuné). Legend has it that these kitsuné love aburaage (pronounced abura-agay), which is why dishes made with these fried puffs of tofu, like Kitsune Udon, often have “inari” or “kitsune” in their name. In the case of Kitsune Udon (“fox” udon) it’s topped with a piece of fried tofu seasoned with soy sauce, sake and sugar called inari-agé....

Miso Glazed Eggplant (なす田楽 - Nasu Dengaku) Miso Glazed Eggplant is a popular dish during summer and fall, which was traditionally prepared by grilling eggplant and then glazing it with a sweet and savory miso sauce. Most modern versions are made by either deep frying or pan-frying the eggplant. The former tends to get greasy, while the latter tends to leave the eggplant watery and mushy. In my recipe, I roast the eggplant in the oven before glazing it with the Dengaku Miso and popping it back into the oven to caramelize....

Pastilla, also spelled Bastilla, is a savory-sweet Moroccan meat pie made by filling a thin, flaky pastry shell with a mixture of tender braised poultry, eggs, and fried almonds. At first glance, a slice of pastilla could easily be mistaken for a dessert, since it’s generously dusted with powdered sugar and cinnamon, but the sweet, crispy exterior belies the spicy, savory mixture on the inside. Traditionally made with squab (a....

Shrimp and Grits I’m a big fan of savory breakfasts, and Shrimp and Grits are one of my favorite breakfast foods of all time. Most recipes rely heavily on the shrimp for flavor, but I’ve loaded up my Best Shrimp and Grits recipe with umami-rich ingredients like milk, butter, cheese, and chicken stock, so this version of the southern classic has a one-two punch of flavor on flavor. Shrimp and Grits Why this recipe works What are the ingredients for Shrimp and Grits?...

Cold & Spicy Sesame Noodles (Hiyashi Tantan Udon) Summers in Japan can be characterized by the sweltering humidity and chorus of cicadas chirping, but it’s also the season for cold noodle dishes. Hiyashi Tantan Udon is a cold sesame noodle dish that’s a popular summertime menu item in noodle shops around Japan. For my version, I use a juxtaposition of tastes, textures, and temperatures to create an appetite-boosting bowl of spicy noodles that only requires a few minutes of cooking on the stove....

What is Katsu Sauce? Katsu sauce is part of a family of Japanese condiments derived from Western Worcestershire sauce, including chunou sauce, okonomiyaki sauce, and yakisoba sauce that are collectively known as sōsu (ソース). While the flavor and ingredients of each one vary by region and brand, most are fruit-based, giving them a sweet and savory taste with an aromatic array of spices. The main difference between different kinds of sōsu is the viscosity....

Umeboshi Chicken (鶏肉の梅煮) Umeboshi chicken, which is known as Toriniku no Umeni (鶏肉の梅煮 - literally “ume braised chicken”) in Japan, is a delicious braised chicken dish that uses flavor-packed umeboshi as an all-in-one seasoning. It’s one of those dishes with a ridiculously good effort-to-taste ratio, and the idea is to put everything in a pot together and let them braise unattended until they’re almost done. Then the braising liquid gets reduced and used to glaze the chicken....

What is Mapo Tofu? Mapo Tofu (麻婆豆腐) is an iconic Sichuan dish that’s traditionally made from tofu, and ground meat. It’s seasoned with a fermented chili bean paste called Doubanjiang, and fragrant Sichuan peppers. This combination creates the málà (麻辣) balance of spicy and tongue-tingling that’s the signature flavor profile of Sichuan province. Although vegetarian mapo tofu isn’t a traditional preparation it’s fairly straight forward to make it plant-based....

It’s been seven years since I started this blog, and nearly five since I posted my Kimchi Jjigae (김치찌개). If I kept track of such things, I’ve probably cooked this dish more times than any other. It’s not just about using leftovers, or having a good taste to effort ratio, this stew delivers the perfect amalgamation of umami, heat and substance which both literally and figuratively warms the soul....