Our little neighborhood cooking club of three, Winnie from China, Susanne from Germany and me, got together over the weekend. Now that two of us have moved away from the neighborhood, it’s now an ex-neighborhood club, and not as convenient as walking across the cul de sac. But it’s worth the drive from anywhere! Cooking …
Growing up in Hawaii, we used to eat Chinese sausage, or lap cheong, just thinly sliced and fried with plain white rice. I liked that sweet taste. It brings back memories of our childhood. Lap cheong is a fatty sausage, that’s a little sweet, not savory. It’s pretty readily available on the West Coast, and …
This is the continuation of my attempt to video blog, or vlogging! In my previous life, or should I say my life before kids, I did a lot of T.V. and video work. So, I’m trying to dig up those skills and the hope is to share a little bit of Asian culture. not only to the …
Recently, I’ve had many requests on cooking Japanese home-style food. There are a lot of good cookbooks and recipes available, however, when living outside of Japan, it’s often difficult to find and get all the unique Japanese produce and ingredients. So, I decided to put together simple recipes with ingredients that are readily available in the …
The Japanese have a variety of mixed rice recipes. Some are called maze gohan and some are called takikomi gohan. So, I asked my teacher, “what’s the difference?” Maze gohan is when the rice is already cooked and you add ingredients to it, while takikomi gohan is when the ingredients are cooked with the rice …
This is a guest post by Sam Fowey, who resides in Japan. photo from Sushi Bytes I recently learned of an interesting connection between katsudon (pork cutlet rice bowl) and Japanese police procedures. Apparently – and I realise that this may be an urban myth — katsudon is served in police stations to people under …
Recently, I’ve noticed more and more people are interested in rice. Maybe it’s the new trend because so many people are becoming gluten intolerant. Rice is so versatile that I am really taking another look at this staple ingredient. In general, our family tends to stick to basic white rice. But, recently I’ve been trying …
You just can’t separate rice and Asians. Many Asians eat rice daily and if we haven’t had rice for a few days, we sure do crave it. In Hawaii, our family gatherings will often include pasta or potatoes, but regardless, we always have a pot of white rice. That’s just how it goes, you gotta …
Wishing everyone a very Happy and Healthy New Year! May 2012 be blessed for you and your family! In Asia, the color red is always associated with festivities, such as red lanterns, red envelopes, red clothing and red ornaments. Red is also used in food. One of these red foods for festive occasions in …
Sekihan Recipe – Festive Red Rice for the New Year! Read More »
Japanese curry is different from Indian curry because it’s something I would call, semi-homemade, not made from scratch. The “curry” is packaged into cubes of curry blocks that’s just added to your pot of meat, vegetables and water; similar to an instant sauce. There are Japanese and Korean food companies that make a variety of …
mmmmm . . . Mochi …Plain white mochi is a Japanese New Year staple. Mochi is simply steamed glutinous rice that is pound into a very sticky paste and shaped into circular or rectangular shapes. Although mochi can be sweetened and enjoyed as a dessert as well, during the new year festivities, it’s usually left …
Rice is the staple food of Asia. Plain rice with a little bit of salt goes a long way to stave off one’s hunger and nothing is more simple that the rice ball or onigiri in Japanese. As seen in this photograph, growing rice is back breaking labor and there is great respect for the …
In the two previous blogs we’ve covered the appetizers and main courses. This blog will have the remainder recipes for the salad, rice, pickles and dessert. Asian meals usually have rice, pickles and soup to round them off. The pickled vegetables in Japan and China, tend to be salty and sour while the Koreans enjoy …
