Salmon nanbanzuke (Marinated fried salmon) 鮭の南蛮酢け

Marinated in soy dashi vinaigrette and served chilled, salmon nanbanzuke is delightful seafood fare to enjoy in the summer. Its unique preparation allows the salmon to be stored for days! You can serve it as an appetizer or a main dish. Just don’t forget to chill your favorite sparkling sake or white wine to go […]

THE GOCHISO GOURMET: The 2021 Northern California Soy and Tofu Festival

This month would have marked the 11th annual Northern California Soy and Tofu Festival … OK, maybe 10th, since last year’s event was canceled due to the raging worldwide pandemic. But since large gatherings still aren’t allowed as, despite having three COVID-19 vaccines approved for emergency use in the U.S. we haven’t hit herd immunity […]

Sanpeijiru (Japanese salmon soup) 三平汁

A popular soup from Hokkaido, Sanpeijiru features salted salmon and root vegetables and is cooked in konbu dashi broth. You’ll enjoy this delicate and tasty soup on a cold day! If you’ve had a chance to visit the northernmost island of Japan, Hokkaido (北海道), have you tried the popular regional salmon soup called Sanpeijiru (三平汁)? […]

Spicy miso chicken スパイシー味噌チキン

Love a good, easy appetizer recipe? Sweet and savory with a good dose of spice, these tulip-shaped chicken drumettes with a spicy miso dipping sauce are a party favorite. My husband and I were talking about what chicken drumettes recipe I could make for our next dinner since our children love drumettes. Then he said […]

Harusame salad (Japanese glass noodle salad) 春雨サラダ

Japanese glass noodle salad (harusame salad) is light, refreshing, low calorie and so flavorful, with a savory and tangy sesame soy vinaigrette. Japanese glass noodle salad, or what we call harusame salad (春雨サラダ) in Japan, is known as a Chinese-style (中華風) salad due to the Chinese origin of glass noodles and the use of sesame […]

THE GOCHISO GOURMET: Green onion or scallion?

In the 50th, we normally refer to the top of Allium chinense as green onions, though the rest of the United States refers to them as scallions. Their culinary preparations typically consist of using the white bottoms near the root, whereas in Hawai‘i, we primarily use the green tops. And while I normally try to […]

THE GOCHISO GOURMET: Thanksgiving for one … or two

Now that we’re entering the traditional holiday season and you-know-what is still out there, there are several avenues we can take to return to some semblance of normalcy. We can throw caution to the wind and go out in public to congregate with those large groups of friends and family that we haven’t seen since […]

Yaki onigiri (Grilled Rice Balls) 焼きおにぎり

A favorite at izakaya restaurants, yaki onigiri are Japanese grilled rice balls covered in savory soy sauce. With a crispy crust on the outside and soft sticky rice on the inside, these rice balls are simply irresistible and easy to make at home! Today I’m going to share my yaki onigiri (焼きおにぎり) recipe. Yaki means […]

THE GOCHISO GOURMET: For amber waves of grain

I’m sure by now you’ve heard the general nutrition recommendation to include more whole grains in your diet to improve your health and well-being. (You could start by consuming more Cheerios or whole wheat bread). Whenever we consume whole grains, the additional fiber in the grain takes longer to digest so that the absorbable part […]

Tofu Pizza 豆腐のピザ

Instead of pizza dough, this Japanese version of Tofu Pizza uses crispy pan-fried tofu as the “dough,” and is topped with melted mozzarella cheese, mushrooms, tomato slices and basil leaves for a delicious tofu dish. When the words “Tofu Pizza” are used in the U.S., they often refer to the healthy pizza dough made out […]

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