• Other Soup

    Bacon Egg & Tomato Soup

    ‘Bacon, Egg & Cheese’ is often said the greatest combination. I agree, but I think ‘Bacon, Egg & Tomato’ is as great as ‘Bacon, Egg & Cheese’. These trios just work so well in any cooking. This soup can be made in a few minutes and tastes much better than the instant cup soups, so …

  • Fish Spaghetti & Pasta

    Tuna Avocado Spaghetti

    Here is another super easy and very nutritious dish for you to try. Even if your are a very beginner cook, you can cook Spaghetti. While you are cooking Spaghetti, make the Tuna and Avocado mixture, then mix it with cooked Spaghetti. That’s it! Easy, isn’t it? Makes 1 Serving Ingredients Canned Tuna in Brine/Water …

  • Donburi (Rice Bowl) Fish

    Tuna Spinach Rice Bowl

    I recommend you to stock at least a bag of Spaghetti in your kitchen. Canned Tuna are often on sale at supermarkets, stock them as well. Already washed and ready to serve Baby Spinach Leaves are very handy to have in the fridge. Of course you have Eggs. Then you can create such a yummy …

  • Beef

    Super Easy ‘Beef Stroganoff’

    I have already shared my ‘Beef Stroganoff’ recipe on this website, but this recipe is better! You don’t need to add stock because the yummy juices come out from Beef and Mushrooms are just enough. For seasoning, you only need Salt & Pepper, and the sourness from the Pickled Cucumber is essential. Ahhh… this recipe …

  • Vegetables

    Butter & Soy Grilled Corn

    At summer festivals in Japan, there must be many food stalls and some of them are certainly selling char-grilled corn. Butter & soy sauce flavoured grilled cobs corn are very popular. I often make them for dinner using a frying pan. Corn need to be pre-cooked but it can be done quickly and easily by …

  • Baked & Fried Sweets

    Soft Raisin Cookies

    One of my children’s favourite childhood snacks is ‘Soft Raisin Cookies’. When we were living in Japan, a CO-OP store near our house was selling them and my children loved the cookies so much. After we returned to Australia, I started recreating those raisin cookies. There was no recipe available, I just tried again and …

  • Donburi (Rice Bowl) Egg Other Seafood

    Crab Omelette Rice Bowl

    I used to use Imitation Crab Meat (aka Crab Sticks) for this dish. Imitation Crab Meat is made of white fish paste, starch, sugar, egg whites and crab flavouring. And it is shaped to resemble the crab meat using red food colouring. I don’t use Imitation Crab Meat for cooking these days because I can’t …

  • Sea Vegetables Vegetables

    Kombu & Celery Leaves ‘Tsukudani’

    When you buy a bunch of celery, what do you use the leaves and thin stalks for? I have once introduced ‘Celery Leaves Tsukudani’ on this website. Here is another yummy ‘Tsukudani’ for you to try. Because I love this dish so much, I always buy celery by a large bunch with lots of leaves …

  • Spaghetti & Pasta

    Spaghetti Neapolitan

    It is ‘Spaghetti Neapolitan’ and is not miss-spelled. It sounds like ‘Spaghetti Napolitana’ but it is different. Actually it is a Japanese dish. ‘Spaghetti Neapolitan’ is a dish of cooked spaghetti pan-fried with vegetables and seasoned with KETCHUP!!! I always add Tabasco as well. ‘Spaghetti Neapolitan’ used to be a very popular in Japan when …

  • Dough

    Playdough

    This playdough is great fun to play with and it’s great fun to make it. My son was always very creative and enjoyed making things with a variety of materials when young. Playdough was an essential material for him, and now he has grown up to be an artist. Ingredients Plain Flour 1 cup Sakt …

  • Other Soup

    Creamy Chicken & Corn Soup With Noodles

    I am writing this recipe to encourage my son and his friends to try more cooking. I know they don’t want to bother about cooking soups when instant cup soups are cheaply available from supermarkets. But do they know what’s in those powders? Soup is easy to cook and much more nutritious and delicious. Try …

  • Egg Other Soup

    Jumbo ‘Chawanmushi’ with Chicken Shimeji Sauce

    When you make ‘Chawanmushi’, savoury custard soup, ingredients are placed in the custard. This is an easy version for the everyday meal. The jumbo version looks great, but steaming the large serving bowl is a tricky job. The individual serve might be easier for you. When I need to steam a large bowl, I use …

  • Baked & Fried Sweets Sweets

    Cinnamon Rolls

    ‘Kamome Shokudō’ is a 2006 Japanese comedy film that is set in Helsinki, the capital city of Finland. It’s a story about a woman who sets up a small cafe serving Japanese-style food. Many delicious-looking foods appear on the film but the Finnish ‘Cinnamon Rolls’ holds the key to attracting the local customers. I started …

  • Beef Shirataki & Itokonnyaku

    Sweet Soy Flavoured Itokonnyaku and Beef

    Do you know ‘Sukiyaki’? Thinly sliced beef cooked with vegetables in a sweet soy flavoured sauce is known as ‘Sukiyaki’. This dish is almost the extract of my favourite bits from ‘Sukiyaki’. Beef, Ito-Konnyaku (or Shirataki) and Onion are cooked in a sweet soy flavoured sauce with fresh ginger is delicious with freshly cooked rice. …

  • Fruit Sweets

    Hot Fruit Salad

    This is one of our family’s favourite Winter desserts. I learned it from my husband’s mother many years ago. It’s absolutely quick and easy, and if you have a frying pan, you can make it. I always stock canned peaches in my pantry, so that I can make this dessert anytime. Everyone gets excited once …

  • Cold Sweets

    Basic Bavarois with Mixed Berry Sauce

    When I want to use up the leftover egg yolks, I often make custard desserts. This is one of them. Some recipes say we should cook the egg yolks with milk, but I don’t cook because the hot milk is added to the egg yolk mixture and it will almost cook the egg yolk. This …

  • Sea Vegetables Shirataki & Itokonnyaku

    Shirataki and Wakame Ponzu Salad

    ‘Shirataki’ are translucent and gelatinous noodles made from Konnyaku Potatoes (Konjac Yam or Devil’s Tongue Yam). Largely composed of water and dietary fibre, they are very low in calories. Slightly coloured type is called ‘Itokonnyaku’. They are getting popular as a healthy gluten & wheat free pasta alternative. I love it especially with Ponzu, a …

  • Fruit

    Persimmon and Yoghurt

    It’s Autumn in Melbourne now. Persimmons are sold at the green grocers. Persimmons are called ‘Kaki’ in Japanese and they are NOT particularly special fruit where I used to live because Persimmon trees are absolutely everywhere! But in Melbourne, I have never seen a Persimmon tree and they are quite expensive fruit. Persimmon fruit are …

  • Pork Udon

    Spicy Pork Udon

    I usually stock already cooked Udon noodles (frozen/vacuum-packed) and they are just perfect for one-person lunch. They only need to be warmed and loosened. While you are warming the Udon Noodles, you can cook this spicy pork. It’s quick, easy and yummy as always. Makes 2 Servings Ingredients Udon 2 servings Pork 200 to 250g …

  • Nuts Vegetables

    Walnut Miso with Lemongrass

    There is a variety of condiments that are consumed with cooked rice in Japan. ‘Furikake’, the dry sprinkles is one of them. I have introduced some on this website, such as ‘Nametake’ Enoki, Salmon Sprinkles, Nori Tsukudani, Baby Sardines Tsukudani and more. This is another condiment for you to try. Young leaves of ‘Sansho’ (Japanese …

  • Tempura Vegetables

    Parsnip & Carrot ‘Kakiage’ Tempura

    Parsnip is a vegetable that I first tasted in Australia more than 20 years ago and instantly became one of my favourite vegetables. And for a long time I have believed that the best way of cooking parsnip is roasting. But… I have recently discovered that Tempura is also good. If you like parsnip, you’ve …

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