Category Archives: Recipes

Maccha Macadamia Cookie Recipe

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At this point I should probably get a lawyer, because I’m about to get a ton of hate-mail from dietitians. As promised, I’ve cooked up a recipe involving two of my favorite things. Maccha (aka Matcha) and white chocolate macadamia cookies. If you like maccha lattes or really any snack with that wonderfully powdered green tea in it, you’ll love these. While not a traditional Japanese food item, I hope you’ll give them a try. If you do share a

Fu Chanpuru Recipe

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After nearly five years living in Okinawa, my favorite food is still Fu Chanpuru.  While it might sound like part of a martial art, Fu is actually wheat gluten (so steer clear gluten intolerant people… sorry! you’re missing out).  In Okinawa, you can buy Fu in packages, either in long roles, or in more compact forms.  Fu is baked and dry, so you will have to hydrate it before use. Ingredients 72g Fu- gluten 1 carrot cut into thin slices

Easy Summer Salad Recipe with Goya

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Summer is in full swing, so cool things down with a healthy summer salad featuring seasonal ingredients.  Today’s recipe is a simple salad made from goya, onion, and cucumber.  It is great as a side dish and can be scaled to feed a crowd.  I made this dish for the after party of our undokai and it went over great. Ingredients 1 Goya 1 Cucumber 1/2 onion Dressing (sesame seed dressing is suggested) salt About 1 tbsp mayonnaise Recipe Cut

Advanced Chahan Recipe – Okinawan Fried Rice

By far my most popular post on More Things Japanese is my easy recipe for Chahan.  This time around, I wanted to share a slightly more time-consuming, but even tastier recipe for those of you who love Chahan.  As with my advanced recipe for miso soup, it is all made from scratch, including the dashi. Ingredients  5 cups water 1 piece conbu 1 cup packed bonito flakes 1/4 cup extra virgin olive oil 1/2 onion 170g sausage 1 pack mushrooms

Advanced Miso Soup Recipe

Miso Soup is a traditional part of Japanese cuisine. It is often served as a side for meals, be it breakfast, lunch, or dinner.  I’ve done another, more simple version of this dish before.  If you want a simple miso soup, check it out.  The thing that makes this recipe different, and so much better, is that I make the dashi (broth) from scratch rather than from a packet of hon dashi.  Doing everything yourself will elevate a great bowl of

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