Miso soup is a traditional Japanese food staple, and with this simple recipe you’ll be enjoying your own little bowl at any meal, any day of week.
Dashi is a Japanese stock, usually made with dried bonito flakes (but I have a vegan version for you, too), that is used pretty much everywhere in Japanese cuisine. And making it from scratch is so easy, it’s not worth buying the powdered stuff ever again.
Malaysian claypot chicken rice is traditionally cooked in a claypot, as the name obviously suggests. But I’ve adapted it for a rice cooker and brown rice for a simple and nutritious turn-the-rice-cooker-on-and-walk-away dinner that you’ll keep coming back to. And I even have a vegan variation for you.
Smooth and creamy with just enough crunch Vegan Coconut Chocolate Bark you can throw together in minutes that’s actually good for you.
This Pad Thai is packed with lots of vegetables, has no refined sugar or artificial anything and comes together in under half an hour. It’ll go on your routine for a great quick, easy, fresh, and nutritious dinner.
Moffles (mochi waffles) are a crispy and chewy treat made with soaked brown rice for maximum nutrition absorption. And these variations take them to a whole new level of the-perfect-salty-crunchy-afternoon-snack.
Moffles (mochi waffles) are crisp and airy with a chewy center. Made with soaked brown rice, they are a great nutritious snack and a fun alternative to other whole grains at any meal.
Happy Happy New Year! I have this really giddy feeling that 2016 is going to be the best year yet. I suppose that it’s always a matter of perspective, so I guess I’m just going to choose it. This IS going to be our best year yet! And in Japanese fashion, what better way to start the year than with some mochi? Never heard of it? Then I’m glad you’re here, because it is time you are introduced.
This is honestly my favorite time of the year. I don’t necessarily like the cold weather (in fact I’m a little bit relieved that we had nothing near a white Christmas here in the Midwest), but basically from Thanksgiving to a week or so after New Year’s Day, I’m cooking and eating and relaxing and celebrating with people I love. So much good food and so much good company. But now that Christmas is over, it’s time for my brain to switch gears from my American heritage to Japanese traditions. In my mind New Years is a Japanese holiday. We prepare for days, and on the day of we sit around and spend time with family and loved ones. The celebration lasts for days. And there’s just something so refreshing and nourishing about how the Japanese feast.
This actually wasn’t on my schedule for my 12 days of Christmas posts, but I recently posted a photo of them on instagram and got such a great response, I decided to alter my schedule a little bit. And hey, it’s not too late to make some more Christmas treats.