Offering alternative recipes without gluten, dairy, corn, or coconut
2nd month of the 12 months of cuisine challenge is… Korean! Korean is one of my FAVORITE cuisines to eat. Outside of the Korean BBQ experience where you grill sliced meat directly at your own table, the stews and side dishes (banchan) are incredibly delicious! Eating Out at Korean Restaurants Korean food is also one … Read more
The last recipe I want to share for Japanese Cuisine month is Japanese curry. Japanese curry is one of those easy-to-make recipes that also has a deeply passionate following. Every home has at least 1 box of the pre-made curry blocks and there are plenty of variations and brands available to choose from. Just boil … Read more
We’ve reached the end of January and therefore the end of the 1st month of my 12-month cuisine challenge. Since this was the 1st time trying this kind of challenge, it was also a bit of a trial run of creating and curbing expectations on what would happen during a month. So this review is … Read more
It’s surprising how many Japanese recipes use ketchup. Ketchup fried rice is a more modern Japanese recipe that took ingredients introduced to Japan during the post WWII times (aka ketchup) and incorporated it into their cuisine. What resulted is a whole other subcategory of Japanese cuisine that I haven’t really dedicated much time to during … Read more
Natto is a super healthy probiotic and prebiotic-rich food that is made from fermenting beans. It is sticky, slimy, and to the uninitiated, pretty disgusting (there are plenty of videos on Youtube of people eating natto for the first time and getting repulsed). I’ll admit I was not a fan of natto when I first … Read more
There are many variations of fried rice, and this Japanese one looks and tastes very similar to the typical Chinese pork & egg fried rice. However, the technique varies enough that it warranted its own post. In this version, we start by mixing the egg with the day-old rice before cooking. This coats the rice … Read more
The quintessential supplemental recipe for Chashu Ramen, this recipe gets its own separate post because the pork, while iconic for ramen, can be used as a topper or additive for many dishes. If you’re looking for that iconic slice of pork that is shaped in a swirl, then you’ll want to use pork belly for … Read more
At some point, I was going to have to make a ramen post. Ramen is… tricky. Ramen can be very simple, but it can also be very complex. It’s a dish with a lot of variation and yet also a lot of specification. Whether it’s a simple bowl of cheap ingredients and instant freeze-dried noodles … Read more
Another “nimono” dish but one that tastes wildly different. This recipe uses a special ingredient called Hijiki Seaweed. Hijiki is a type of seaweed made of small grain-like shape pieces and is sold in small black packages. A little goes a long way with hijiki since the little black grain-shaped pieces expand in volume almost … Read more
Similar to the Simmered Kabocha Nimono recipe, this recipe involves simmering large chunks of daikon in a soy-based simmering sauce to create a savory side dish, but the resulting taste is much lighter and refreshing. This is due to the simmering sauce being heavier on the dashi and lighter in the soy sauce and sugar. … Read more