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...
How to Cut Cabbage for Tsukemono

How to Cut Cabbage for Tsukemono

I will show you how I cut a head of cabbage when I prepare cabbage tsukemono, or even sauerkraut.  Pictured above with the  wakame (seawead) ochazuke is cabbage tsukemono, far left in the jar and far right atop the beautiful bowl of pickles. Cutting cabbage without a...
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...
Salmon Skin Ochazuke

Salmon Skin Ochazuke

This yummy ochazuke topping is salty and loaded with crunchy texture. You would never guess that it is made from stuff you normally throw away. It’s great for lunch, quick and easy to make. I always get excited when I can find a way to make good food out of a...
Page 2 of 3123