soy sauce

vegetarian bi-bim-bap

December 2, 2011

I’ve wanted to make bi-bim-bap at home forever but have always been put off by the amount of work involved. All that chopping, individually cooking everything then assembling the dish seemed monstrously time-consuming and a bit annoying. The bi-bim-baps I’ve had at Korean restaurants are all served in one of those really hot stone pots […]

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Korean inspired sautéed spinach

November 1, 2011

Okay here’s a recipe using the prosaic spinach. But is this nutritious every-day green really dull, as that expression would imply? I simply adore sautéed leafy vegetables. Think collard greens, kale, Swiss chard, broccoli rabe, mustard greens and of course spinach: all incredibly tasty and healthy. Normally at home we make them simply, sautéed with […]

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umma paste

October 21, 2011

I fell in love with this Korean cookbook, The Kimchi Chronicles by Marja Vongerichten, while perusing a book shop at The Japan Center in SF recently. I adore kimchi and the book has a whole variety of recipes for them, and for banchans, those tapas style Korean side dishes. I can’t wait to try them […]

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Japanese natto beans and rice

September 26, 2011

I’ve had natto at sushi restaurants before, but never dared using this ingredient at home for a very simple reason: natto stinks, and not exactly in a good way, though it tastes perfectly good when served in my maki rolls. So I have to confess that I’ve been natto-curious. Last week while shopping at Nijiya […]

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grilled Chinese eggplant in teriyaki sauce

August 5, 2011

I can’t think of a vegetable that is as versatile for so many different cuisines as eggplant. We’ve made it in so many delicious ways: Kashmiri, Szechuan, North African, Macedonian, Italian, Lebanese; and that’s just scratching the surface. This dish is inspired by Japan. I made the teriyaki sauce myself since I wanted better control […]

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grilled tofu cutlets with warm carrot dressing

July 29, 2011

This is an awesome dish to serve to your non-meat eater friends and their admirers. It requires some planning ahead as you need to marinate the tofu cutlets overnight or at least for few hours so they soak up all the flavors. Other than that it’s a breeze to make and looks and tastes gorgeous. […]

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Szechuan string beans with tofu in black bean sauce

July 5, 2011

This recipe is a take on Szechuan style long beans, which I adore. The dish has all those amazing Asian flavors going on: ginger, garlic, pepper sauce, soy sauce and the magical, fermented black bean sauce. Fermented black bean sauce is a Chinese culinary wonder made with soybeans that have been fermented, and, in the […]

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pink wheat berry salad with kale and beets in tahini dressing

May 2, 2011

I found a small bag of wheat berries buried in my pantry during the ongoing kitchen remodel. (Ugh! When will there be running water!!!) It was forgotten there for a couple of months, maybe. I had seen a wheat berry salad at the Whole Foods and Bi-rite in the Mission. My original idea was to […]

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savory daikon rice cakes

January 25, 2011

Steven and I are big fans of the always-trendy and iconic restaurant, The Slanted Door, located in the San Francisco Ferry Building. Their food is consistently good, and what’s even more challenging to maintain, consistently exciting. We’ve been going there for years now and we’re never disappointed. Steven especially likes their daikon rice cakes. The […]

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yummy wakame salad

December 31, 2010

I completely agree with the post on girlie girl army about sea veggies. She claims that sea vegetables are overlooked in terms of taste and nutritional value, at our loss. Here’s what she writes: Sea vegetables contain high levels of calcium, iron, potassium, magnesium, iodine, chlorophyll, enzymes and fiber and offer more vitamins and minerals […]

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