How To Mince Myoga For Miso Soup

How To Mince Myoga For Miso Soup

I’ll show you how to mince myoga for miso soup.  It is my favorite way to eat myoga.  It is very easy. For one 6 oz. bowl of miso soup, I sprinkle minced myoga from at least one whole thumb size bud.  This is a case when one simple ingredient makes the dish. ...
What Happened To All That Cabbage?

What Happened To All That Cabbage?

Wilted cabbage goes great with hot browned sausage.  It was the primary side dish I served on this particular night, and it was made from part of the big cabbage purchase almost 7 weeks ago.  Just so you know, this photo was taken quite a while back.  It was not made...
Fish Bone Soup Udon

Fish Bone Soup Udon

This delicious soup was made from the discarded roasted fish bones from another post.   This soup is rich, satisfying, and very fishy.  Sometimes I crave the taste of salty, fatty fish.  If it’s grilled and smoky, all the better. The recipe I’m about to...
Salmon Bones, mmmm…..yummy

Salmon Bones, mmmm…..yummy

Look at what I stumbled across at Marukai Market in Costa Mesa – King Salmon bones, and wild caught, too. If you read Salmon Skin Ochazuke post, you know that I am very excited to try grilled fish bones. Depending on the fish and the skill of the fish monger...
Refreshing Shredded Cabbage Salad

Refreshing Shredded Cabbage Salad

This is a no fuss salad full of texture and the mild sweet kick of cabbage. The strands of cabbage nest into a jumbled tangle, which make for a substantial serving even though the portion looks small. If you like to crunch when you eat, you will love this salad. My...
Simmered Shitake

Simmered Shitake

I love the juicy tastiness and umami of seasoned Shitake mushrooms.  They are delicious and substantive morsels that go well with just about anything.  The seasoning I used today is fairly strong in the sweet and salty.  They can go into a bento lunch or accompany...