A few weeks ago, I was preparing Chicken Tenderloins for dinner, but I was not yet sure how I would cook them. I took ‘Panko’ Breadcrumbs out from the pantry to make Crumbed Chicken, but I changed my mind and decided to make them into ‘Kara-age’, Japanese style fried Chicken.…
Nattō (Fermented Soy Beans) is a traditional Japanese food. I love it and I often eat it for lunch. I know many people hate it because of its smell and slimy texture, but many people are interested in Nattō and want to eat it for health benefits. I recommend to…
‘CRUNCH! CRUNCH!’, it makes a loud sound as you bite these pickled Daikon (White Radish). How to make them extra crunchy? You dehydrate them before marinate. In the region where I grew up, whole Daikon radishes are tied on ropes and hung outdoor in the dry cold winter air to…
I love Barley and always stock a bag of Pearl Barley in the pantry. I use it mainly for soup. Sometimes I cook it with Rice. On the other day, I had some leftover cooked Barley, and I made a salad using it, just like the rice salad. It was…
Today we’re throwing it waaaaay back, and making my favorite sushi roll ever – the bacon crunchy shrimp roll, which debuted on SushiDay almost exactly 12 years ago, all the way back in 2007! This is my favorite roll, my entire extended family’s favorite roll, and a must at our…
I often make these ‘Crunchy Marinated Tofu’ for salad topping. I love crispy croutons but croutons are bread. They are carbohydrate. Tofu is packed with nutrients. Some people say that ‘Tofu’ is bland and tasteless. Why don’t you season it? Ingredients 400 to 500g Firm Tofu1 cup Cold Water1 teaspoon…
Missed the stream? Watch it on Twitch! Today’s stream was the last stream before we take a two-week break from streaming, and also a prep stream for a party I’m having tomorrow that ended up never happening because, just like last time, the moment I stopped streaming I got sick.…
