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…

Quick and easy salmon veggie bowl

Sometimes you simply have a hodgepodge of ingredients you have to put together for a quick meal. To be honest, I don’t have a recipe in mind most nights I cook, I find whatever is in my fridge to make whatever I can. Here is a bowl I put together that has heaps of nutritional balanced…

The fad: avocado toast

Avocado toast -avocado in general- is everywhere on health, fitness, and food related blogs and Instagram. It’s amazing how much attention it’s receiving these days! And yes, with so much influence in my eyes, it was only natural for my brain and tastebuds to crave it, and now I’m riding with this fad of having…

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…

Asparagus quinoa salad

Asparagus is in SEASON (actually it’s been in season for a while now). My mom got a good bunch of it sent from northern Japan, and I found some quinoa in my mom’s pantry, so I put those together. And yes, I like to find good stuff in my mom’s kitchen… 🙂 I cooked quinoa…

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…

Humongous Sandwich from King George

Ever encounter lunches when you aren’t satisfied with your sandwich? That will never happen to you at King George, which I visited with my sister the other day. You will undoubtedly get a more than satisfying big bite sandwich here. I love all the color there is on the vegetarian sandwich with pastrami. Yes… sorry,…

Ogura Toast

Japan is known for its top-notch quality food, and I also applaud for the variety Japanese food offers. Japanese cooking uses multitude of cooking methods, always uses seasonal ingredients, it has its distinct dishes and flavors in each region… yes, it could be the same in any country, but remember its SUPERB quality! This past weekend,…

Simple avocado buttered bread

Avocado is nature’s butter – is what I often read. I think if you get the right kind of butter, it is not as detrimental to your health as media states, but if you are vegetarian or do not eat animal products, avocado can be your solution to getting some creaminess to your bread or…

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…

Homemade Ganache with pinot noir and paprika

I figured ganache is actually pretty easy to make at home as long as you: 1) have good chocolate; 2) can be cautious about not burning. This Valentines, I made homemade ones referring to this cookpad recipe,with an added kick of pinot noir salt crystals and powdered Columbian cocoa powder with paprika.   I actually didn’t use the best…