Banana bread made with brown rice flour

I’ve now been experimenting with a banana bread recipe for half a year now. I was working on a simple recipe made in a rice cooker, but with a full oven installed kitchen and couple terribly blackened ripe bananas, I decided to make a more standard yet simple one. This recipe is a good one,…

Figs, mustard, and toast

Today is the first day of fall! That said, though, the temperature in NYC is warm (big news, I’ve moved to New York…!). With my move from Tokyo to New York, my eyes are catching everything because there’s a whole lot of new food and ingredients that are new to me, and even the size…

Concoct your summer vegetable salad

Some people tell me I eat like a rabbit, which could be true at times, but don’t worry because I do eat other things than vegetables. I post vegetable dishes frequently because I tend to have abundant stock of vegetables at home, and I must say sometimes over stock of it that I need to…

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…

Learnings from making lunches

This past winter, I made an effort to make and bring lunches to work because I was tracking my macros and wanted to eat healthier and eat less restaurant food, which I was often opting for lunch and dinner (and occasionally store-bought breakfast). Living in Tokyo with almost unavoidable convenience to dine out in high quality at…

Acai bowl at home

Now that the weather is getting warmer, I’m in search of non-heated foods and fruit bowls, and acai bowl came to my mind. My first time having acai bowl was when Amalia bought home non-commercialized frozen acai from the street vendors in Rio de Janeiro (my post here). This was some legitimate local acai, which…

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…

Apple cider vinegar and shungiku green juice

Many know that I love my magic bullet, which is my favorite kitchen tool after THE ultimate spatula. I use the magic bullet most often to make my green juice, which I usually end up making with whatever is in the fridge and freezer that sound like a good concoction to me that day. Honest truth: sometimes…

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…