Onsen tamago (hot spring eggs, 温泉卵) are commonly made by boiling eggs in hot springs throughout parts of Japan, hence the name. They are similar to poached eggs in that they have creamy yolks, but onsen tamago are easier to make, and involve less clean-up. There are different ways to prepare onsen tamago, but my […]
Onsen Tamago (Hot Spring Eggs | No-Hassle Eggs!) Read More »
Kinshi tamago (錦糸卵) is egg strips made by thinly slicing an egg crepe. It is often used as a topping for some of the Japanese dishes such as sushi and cold noodles. We want our kinshi tamago to not break off easily as we touch it or eat it. Some recipes use starch (potato starch,
Kinshi Tamago (Japanese Thinly Sliced Egg) (No Starch / Only 3 Ingredients) Read More »
You want to eat sushi, but you don’t want the carbs. No problem. Here is a great recipe for you. It’s low-carb (keto-friendly), and absolutely delicious. You won’t miss the rice! Being a sushi lover who’s been avoiding carbs, I’ve developed this recipe through trial and error, with the help of my partner who always
Keto Sushi (No Rice!) Read More »
Smelts (“shishamo” (ししゃも) in Japanese) are little river fish that are widely sold in the supermarkets all year round. They are cheap, super easy to prepare, delicious, and very good for you because you get to eat all of it, from head to tail! Good source of protein and calcium. You can cook them any
Japanese Grilled Smelts (Shishamo) Read More »
This is one of my favorite dishes because it uses simple ingredients, is easy to prepare, and is crazily delicious! It’s visually fantastic too.
Pork Belly Mille-Feuille Nabe (Pot) Using Shio Koji Read More »
Dressing up sashimi with shio koji is my favorite way of eating sashimi. Shio koji turns any ordinary fish/seafood into a rich, velvety one.
Shio-Koji-Marinated Sashimi (Raw Fish/Seafood) Read More »
I’m going to show you a quick and easy way to prepare a delicious veggie dish called “goma ae”. “Goma” means sesame seeds, and “ae” means to mix. So this is a dish of veggies mixed with sesame seeds. It’s slightly sweet, comforting and healthy. Sakura YubiHi! I’m a Japanese woman who lives in Tokyo.
Japanese Veggies Mixed With Sesame Seeds (Goma Ae) Read More »
I’m going to show you my favorite way of making a Japanese savory pancake called “okonomiyaki”. A typical okonomiyaki uses flour as the base, but I will replace most of the flour with tofu so that the pancake will be lighter and softer. Sakura YubiHi! I’m a Japanese woman who lives in Tokyo. My passion
Japanese Tofu Okonomiyaki (Savory Pancake) Read More »
I’m going to show you my favorite way of making Caprese salad. The secret of this recipe is that I use shio koji instead of salt. This will give this dish a little bit of umami and sweetness. And because shio koji is a fermented food, it’s good for your gut. Sakura YubiHi! I’m a
Caprese Salad Using Shio Koji Read More »
I’m going to show you how to make delicious, heart-warming soup using chicken drumsticks and Chinese cabbage. We will cook them slowly for a long time until the drumsticks become fall-off-the-bone, melt-in-your-mouth deliciousness. Sakura YubiHi! I’m a Japanese woman who lives in Tokyo. My passion is cooking and eating food. Read more about me at
Chicken Drumstick and Chinese Cabbage Soup Using Shio Koji Read More »
