I see lots of fresh corns at my local farmers markets now. One of my favorite way to eat corns in cook them with rice. This is an easy recipe but it’s so good. I used white corn today but any type will work. Let’s begin cooking! The shorter version of the recipe and the…
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Asian-inspired
Corn Rice
Kombu Cured (Kobujime) Chinese Broccoli
It’s been a while since I posted last recipe. Well, it’s been a year. I was dealing with some personal issues and frankly I wasn’t motivated to blog. Now I feel motivated again to start blogging! The first recipe in a year is an easy but tasty recipe using just 3 ingredients. It’s easy but takes…
Jackfruit Pressed Sushi (Oshizushi)
Oshizushi literally means “pressed sushi.” Sushi is shaped in a mold. Traditionally, a wooden mold is used to make “oshizushi” but it can be made with any containers or even with a milk carton. My mom used to make oshizushi with canned tuna. Tuna was seasoned and salty and slightly sweet. Shiso leaves were in between sushi…
Shiso Pesto Zucchini Noodles
It’s a summer squash season! I love eating zucchini noodles. One day I thought I would make pesto out of Japanese herb shiso. Shiso is like Japanese mint and has a distinct smell and taste. I love the smell and the taste so I always keep some at home when it is available at farmers markets…
Vegan Creation
Vegan Cultured Mozzarella
It’s fall now which mean it’s the warmest time of the year in San Francisco. Because of fog, our summer is cold so I tend to eat something warm. I get to eat colder dishes in September. One of my favorite things to eat is fresh tomatoes from farmers markets. I like to eat them…
Sautéed Eggplant and Tempeh with Sweet Miso Sauce
It’s been too long since I posted a recipe last time. As the pandemic continued, I kind of lost creativity to continue posting recipes. It’s summer now, and I see abundance of fresh local vegetables at local farmers markets. That got me inspire to get back back in the game and start posting recipes regularly….
Persimmon Coconut Bread
I love persimmons so I buy them a lot when they are in season. Once a while, I end up with too many ripe persimmons. When I can’t eat all of ripe persimmons, I freeze them. Ripe Hachiya persimmons freeze pretty well. Hachiya is the pointy variety like these. One day I thought I can replace…
Jackfruit Pressed Sushi (Oshizushi)
Oshizushi literally means “pressed sushi.” Sushi is shaped in a mold. Traditionally, a wooden mold is used to make “oshizushi” but it can be made with any containers or even with a milk carton. My mom used to make oshizushi with canned tuna. Tuna was seasoned and salty and slightly sweet. Shiso leaves were in between sushi…