Latest Entries

Onigiri Rice Balls

For those that don’t know, Onigiri (onigilly) is the Japanese term for rice balls of various shapes and sizes. They are often eaten as a snack, but also can be a side or an appetizer along with a main course.   This is the typical format for onigiri, a pyramid like rice ball with a … Continue reading

Asian-Style Pickles

Pickled vegetables are tasty, healthy, and ridiculously easy to make. This is a standard recipe from New York City celebrity chef David Chang of Momofuku restaurant, as well as the Milk Bar name. Chang is known for making elegant Asian style foods, but this rice vinegar pickling brine is straight classic. I have two jars of mixed veggies … Continue reading

Senbei Rice Crackers

Senbei is the Japanese term for rice crackers that have been baked or grilled. They are made with a mix of cooked glutinous rice, glutinous rice flour and any sort of flavors from fishy bits to sweet soy glazes. On pinterest I came up on a really well put together page explaining all the variations and styles … Continue reading

Onsen Egg

Onsen eggs are a thing of beauty. The Japanese make refular trips to the local hotsrpings found throughout the country, and they sometimes take eggs in with them to bathe. The water temp is usually right around 144 degrees farenheit, which happens to be the prefect temerature to cook a soft boiled egg. The fat … Continue reading

Izakaya

Izakaya is the Japanese version of bar food, replacing burgers, fries, and wings with ramen noodles, tempura, and yakitori. This style of food has been spreading to the states in recent years and is one of the more popular trends in asian food. Its popularity comes from bring simple, delicious, and awesome with a beer. … Continue reading