Fourth of July watermelon granita

Happy Independence Day with watermelon granita! My goal was to make a granita but my patience did not tolerate and this turned into more like a watermelon mocktail, a drink that’s pregnant-friendly with superfoods and with no added sugar.  Ingredients: For the slush Watermelon, 1/2 of large watermelon Lime, one for slush; another for wedges…

Warm swiss chard salad

It was in college when I discovered swiss chard, which was when I lived in the land of USA and wandered around Trader Joes and Whole Foods for fun. During that time, I was exposed to a lot of new foods that I hadn’t known before, and this was one of them. I don’t think I came…

Health through colors

Health – is one of the biggest themes for me in 2017. I always write down my new year resolutions, and I have maybe 7-8 agenda points. Health is always on it as food, nutrition, physical, mental health. That’s why I want to make myself more knowledgeable in this field, so I not only take…

Kolinky – Favorite pumpkin recipe and roasted seeds

I often get my cup of coffee at Streamer Coffee Company in Gohongi, and I picked up a new vegetable called Kolinky from Greenman’s Market. This vegetable looks like a pumpkin, but it’s much smaller than a typical Japanese pumpkin, and it weighs more than it looks. So out of its pumpkin meat, I made…

Fermented food: natto

Kimchi, kombucha, yogurt, miso… these ingredients have been getting attention in the food industry for several years now. They are categorized as fermented foods, food that are good for your gut. From ancient food history, it has been a common practice to have fermented food in Japan. For example, miso (fermented soybean paste) and soy sauce are originally…

Yuzu Citrus Dressed Cabbage, Avocado, and Wild Rice Salad

I promise I don’t make anything too intricate. What I make at home are all so simple, maybe too simple. I concocted and uncovered this ultimate dressing I made from my friend’s gift of yuzu kosho (aka peppered yuzu, or chili with yuzu flavor from Kyushu) that is as easy as putting together the chili…

Homecooked Korean-Mexican adzuki salad

This was exactly what I needed the other day, something spicy, colorful, and rich in nutrients. It was super easy to make (again) with whatever that was in the fridge (yet again). I had loads of frozen adzuki beans because I had been cooking a lot of it, so I needed a way to use it…

Summer tomato, zucchini, coriander asian salad

Summer is approaching and that means summer veggies will gain its sweetness and all the goodness will be available…! So here’s a quick and easy tomato, zucchini, and coriander salad. Zucchini is a squash and like cucumber, it has a property of cooling down your body once ingesting. I like my zucchini raw, which also…

Pickled new onion (recipe) Mexican and Asian Salad

It’s in season for newly harvested vegetables, and the two root vegetables that I love seeing at the grocery store at this time are onions and potatoes. Japanese language calls them “new” onion and “new” potatoes. I remember back in college, I wondered if I would be able to eat my mom’s pickled fresh onion,…

White Asparagus Mimosa

White asparagus has a super short season, and it is spring’s gem vegetable in my opinion. Asparagus goes so well with oil, and I like to have it with simple salt, pepper, and olive oil. Otherwise, it is also good with butter. This dish is one I learned from my cooking class. Its mimosa is…

Homemade shungiku and tuna rotini

I am not a huge pasta eater, but I won’t miss out a chance to eat rotini, especially these big curled rotini. There was one weekday I had the day off and was at my parent’s house, and I came across rotini in my mom’s fridge and put together this simple pasta for lunch. Shungiku is…