Later this week Allison’s going to be making some gyoza, but today we’re bringing you her brand new sous chef – Shrimpy! You can absolutely use store-bought gyoza wrappers, but today Shrimpy’s here to teach you how to make them from scratch! We’re using a recipe from Andrea Nguyen’s Asian…
When I was browsing through the Aloha Kitchen cookbook, it was such a challenge to pick a protein to go with my mac salad! Do I go with chashu? Spam? Maybe some mochiko chicken, or beef teriyaki? So many good choices, so little time! I ended up choosing this shoyu…
When I did the Aloha Kitchen cookbook redemption a few weeks ago, I had a really difficult time choosing between recipes. Do I do something with spam? Or something sweet? And how could I possibly pass up making a plate lunch? While I ended up picking the ginger misoyaki butterfish…
I never had fresh figs, growing up. They were just never a part of our dining repertoire. Fig Newtons – of course! But I had never eaten a fresh fig. It wasn’t until I was in my 20s, and happened to receive figs as part of a CSA box, that…
We’re starting to really get into the groove of cooking and filming videos for our YouTube channel, and I’m having a lot of fun with it! Is there anything you’d like to see me cook? Coming up very soon… something spicy with black sesame seeds. I promise I’m not diseased,…
Despite being half Japanese, black sesame in desserts did not feature strongly in my childhood. Mochi and anko, white sesame and even shoyu… But it wasn’t until I was in my 20s that I had my first black sesame dessert. Way back in 2012, I started a podcast called Miso…
Spinach and chickpeas. Sounds like kind of a boring dish, right? But the whole is so much more than the sum of its parts. This used to be my favorite after-workout, quick, easy, healthy, tasty, satisfying meal. I’d come home from a late aerial or pole class, pop this in…
We were first introduced to this specific type of kimchi at Market World – a Korean grocery store that we’ve been frequenting for the last few years. We used to go there often, and stock up on all sorts of kimchi and other banchan. At the time we were busy…
After quite a hiatus AND a blog switch… I’m back with more Weekly Wanderings! I always love getting a peek into other bloggers’ lives with their weekly photo posts, and I’m hoping some of you might have fun seeing mine as well. Enjoy! Summertime is champaca season! My very favorite…
Golden egg curry… sounds like something straight out of a fable, right? This recipe is from the Burma cookbook, at the request of another one of our community members – TheBardVyune! You start with the most important ingredient – the eggs! Hard boil them, then stick ’em in an ice…
Today we are cooking from Matt Armendariz’s cookbook, On A Stick, at the request of a viewer from our Twitch community, busdriv3r! A lot of times, I think the assumption with a cookbook like this is that it would be a bit gimmicky. But he’s got a ton of amazing-sounding…
It’s summer… and in this household, it means it’s time to make frozen yogurt pie! This is one of my favorite things, because it’s so tasty but also so simple to make. A few single-serving containers of strawberry yogurt, for the fruity tang. Mix that with cool whip for a…
Today we’re making misoyaki butterfish from the Aloha Kitchen Cookbook! This is another redemption from a member of our Twitch community, this time from Blacklash. You’ll probably be seeing a lot of recipes from this cookbook – not only because everything looks delicious, but because there’s also a lot of…
Furikake is to the Japanese what everything bagel seasoning is to American Millennials. Furikake is a Japanese seasoning that is often sprinkled over rice, which is rather fitting because the word “furikake” comes from the phrase “furi kakeru”, which means “to sprinkle over” in Japanese. At its base, it’s often…
teri•yaki Teri refers to the shine that the sauce gives to the food. Yaki is a method of grilling or broiling food. Here in the US, ‘teriyaki’ has come to refer to the sauce that uses the same flavors as the Japanese teriyaki, rather than to the specific cooking method.…
We love kimchi! Napa cabbage kimchi. Dried radish kimchi. Fresh radish kimchi. Chive kimchi. But the kimchi we make the most often, because the ingredients are super readily available and it’s SO danged easy to make, is this cucumber kimchi. You can use any sort of cucumbers for this. Lebanese…
Did you panic buy tuna? I totally panic bought tuna. Between COVID and realizing that our earthquake kits were WAY expired… we have a lot of tuna. So if you’re anything like me, you now have a TON of tuna on hand, and you need ways to use it all…
I was dancing around, singing “guacamole guacamole guacamole” while making this, and had a realization… guacamole… guaca-mole… mole! Like the sauce! So I went and looked it up, and did you know that the word ‘guacamole’ comes from the Aztec word ‘ahuacamolli’, which translates to ‘avocado sauce’?! (There’s supposed to…
