Seafood

Japanese Clams (Sake Steamed Clams)

November 14, 2011
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(Asari no Sakamushi) Fresh manila clam steamed with julienned ginger, sake, chili pepper, and garnished with black pepper.

105 comments

Sanma Teriyaki 秋刀魚照り焼き

November 9, 2011
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Classic Japanese fall recipe, pan fried Teriyaki Sanma (pacific saury) dressed in homemade teriyaki sauce, with ginger, sake, mirin, and soy sauce

67 comments

Sanma Shioyaki (Salt-Grilled Pacific Saury) さんま塩焼き

October 24, 2011
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Salted Sanma (pacific saury), simple Japanese baked fish recipe with grated radish dipping sauce.

78 comments

Salmon & Ikura Don

October 7, 2011
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Donburi with fresh salmon sashimi and ikura over warm Japanese rice. Garnished with shredded nori and shiso leaf.

67 comments

Temari Sushi

October 3, 2011
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Temari Sushi is a casual sushi that we can make at home. You don’t need sushi chef’s skill to make these cute delicious little balls of sushi. Featured on Celebration.com.

86 comments

Miso Cod | Black Cod with Miso

September 21, 2011
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My children loves fish. Lately our family tradition is going to the Japanese market together on a Saturday afternoon and picking out the sashimi we’ll enjoy together for dinner that night. They love everything, and I do mean everything, tuna, yellowtail, sea bream, halibut, scallop, and amberjack. Among the cooked fish recipes, saikyo yaki style is their favorite. The sweet miso flavor combined with buttery flesh, it’s almost like miso butter that melts in your mouth.

244 comments

Shishamo Wrap

August 29, 2011
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Shishamo is a popular Japanese delicacy but it’s definitely not for everyone. Served usually as an appetizer (fried or grilled), this unique fish is filled with roe (komochi shishamo). Honestly, I am not a big fan but my husband and my children love Shishamo. They usually fight over how many each one of them can have. If you are searching for an unique Japanese appetizer to surprise your family or guests, here’s a great recipe for deep fried Shishamo.

88 comments

California Roll

August 19, 2011
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Here’s the classic recipe on how to make California rolls. My children loves sushi and one of the first rolls they’ve tried is the California roll. The texture of crab meat and avocado mixed with delicious sushi rice and tiny tobikos bursting in your mouth is simply delicious.

114 comments

Shrimp & Pork Wonton

August 10, 2011
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Each region in Asia has their own variation of wonton. Japanese wontons tends to be a bit more blend than compared to Chinese style wontons. My kids really enjoy these wontons and they can each eat about 10. Making wonton is not as difficult as you think so give it a try!

87 comments

Shrimp Tempura

July 6, 2011
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Shrimp tempura is one of the most popular Japanese dish both in the US as well as Japan. The taste of just fried shrimp dipped in warm tentsuyu is just amazing. Here’s the recipe on how you can make shrimp tempura at home, it took me a couple tries to get it just right. Don’t worry if the shrimps don’t turn out perfect, I am sure your family will love the not so perfect shrimps just like my family did. LOL!

110 comments

Mushroom & Tuna Pasta (Japanese Style)

June 24, 2011
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Japanese styled pasta (aka wafuu pasta) was introduced in Japan in the 70s. By using Japanese ingredients with Italian pasta, wafuu pasta creates its own distinct character and taste. For this recipe, the taste of mentsuyu mixes perfectly with tuna and mushrooms for a savory flavor.

58 comments

Saba Misoni (Simmered Mackerel in Miso Sauce)

June 8, 2011
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It’s very likely you’ve seen Saba being offered at your local Japanese restaurant as Saba Shioyaki. Besides lightly salted and broiled, here’s another popular Japanese home recipe for preparing Saba. The miso flavor penetrates Saba really well and eliminates the strong fish flavor that’s typical with mackerel.

73 comments

Bouillabaisse (French Seafood Stew)

June 6, 2011
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I am definitely addicted to good bread and whenever I have great soup or broth, I love dipping pieces of bread and savoring every last drop of the soup. It’s still cold in San Francisco in June this year so I want to share a warm comfort recipe before summer comes along. This bouillabaisse is not difficult to prepare but absolutely delish!

90 comments

Creamy Crab Croquette

May 23, 2011
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As you probably figured out already, Japanese loves deep fried food. The fried food I want to introduce is creamy crab croquette. It’s probably the most tedious recipe I’ve introduced so far but the results are definitely worth it. Once you bite into the crunchy exterior and taste the soft warm cream filling, it’s simply delicious.

130 comments
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