Vegetarian Ramen (Vegetarian Tantanmen)

Who says you have to say good bye to creamy ramen broth if you’re going plant-based? Here’s a vegetarian version of spicy tantanmen for you to enjoy!

Creamy Uni Udon (Sea Urchin Udon)

Uni or Sea Urchin: the truffle of the sea—this is one of my favorite delicacies. It has a mild, delicate taste and the creamy texture goes well with pasta or noodles in general. In fact, the flavor is quite mild that it’s easy for another ingredient to overpower it.  It’s also interesting to note that…

Mentaiko Spaghetti

Mentaiko Spaghetti is another non traditional Japanese dish that originated from a restaurant in Tokyo named Kabe-No-Ana (“hole in the wall”) which opened in 1963 serving italian pasta with Japanese-style sauces.* This is another example of a Japanese fusion success as it is widely popular in Japan and loved by Japanese foodies. But what is…

Chizu Korokke (Japanese Cheese Potato Croquette)

One of the dishes that I’ve decided to make for the modern Japanese feast is one that is called Korokke. Crunchy on the outside and soft inside, these small bites are a good way to start off the night.