Black Rice Ochazuke with Crispy Salmon Skin

ocahzuke with crispy salmon skin

Ochazuke. I come back to this dish again and again because I love it. And in light of the recent tragic events in Japan, eating it reminds me of all of the happy times I spent there. Ochazuke is a simple combination of rice and green tea. It’s a brilliant creation- a terrific savory breakfast … Read more

Ochazuke with Caramelized Shallots and Fried Egg

Last January, my main resolution was to eat breakfast each and every day. I am happy to report that I’ve been able to stick to said plan. :) I posted this ochazuke recipe when I announced the resolution early in 2010; ochazuke with egg is something I still enjoy quite frequently, especially in the winter. … Read more

Pizza Three Ways, Barry Wine Style

Once again, a big a gigantic thank you for voting me into Round 5 of Project Food Blog. This week’s challenge prompt asked us to put our own spin on pizza. If you like this post and would like to see me in Round 6 (yes, please!) you can vote for my blog here. When … Read more

Soba Vegetable Salad with Miso Tahini Dressing

Soba noodles are a traditional food throughout Japan. When it’s cold out, they are usually served as part of a hot soup; when the weather warms, they are generally chilled and paired with a dipping sauce. Soba noodles are generally made from a combination of wheat and buckwheat flour, and the buckwheat gives them a … Read more

Okayu with Mushrooms, Edamame and Matcha Salt

Okayu is a Japanese porridge renowned for its ability to cure anything from garden-variety stomach ailments to hangovers. Healing properties aside, I just love it as a savory breakfast. To make okayu, you use a larger volume of liquid than is typically used to make rice and you cook it for a fairly long time: … Read more