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…

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…

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…

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…

Homemade Summer Red Quinoa Salad

I’m not very good when it comes to measuring ingredients. I often ballpark it by eyes or I rely on my tastebuds, so it makes it very difficult for me to write up a recipe. What I do for inspiration is “rest” my eyes on food Instagrams, I look at the ingredients list or photos in these…

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…

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…