Japanify

After four years in Tokyo, Yoko relocated to the Bay Area. She loves dips, dashi, and deals.

February 21, 2017

Japanify: Takikomi Gohan

by yoko

Takikomi Gohan (mixed rice) is one of those comfort foods that fills the kitchen with an earthy aroma.

Read More

January 24, 2017

Japanify: Chikuwa Toast

by yoko

Kayoko, Johnny, and I spent last week in paradise (aka Yelapa, Mexico). Watching whales from our balcony while reading Invisible Man was the highlight of my trip.

Read More

December 26, 2016

Japanify: Crispy Butter-Shoyu Mochi Wrap

by yoko

dsc_2032

As a kid, when New Year’s rolled around, I dreaded eating ozoni, a dashi soup that includes a big ball of boiled mochi (rice cake), some fish cake and mitsuba.

Read More

November 29, 2016

Japanify: Miss Blanche (Fuyu Persimmon Kanten)

by yoko

DSC_0045

Feeling stuffed post-Thanksgiving? After a few days of leftovers drenched in butter, I found myself reaching for fruits of all kinds at my grocery store.

Read More

October 24, 2016

Japanify: Kasuzuke Salmon

by yoko

 

30338005082_df4345ca4d_z

I’m always stealing ideas from my family. The latest cooking technique I stole was from my Aunt Judy (who also inspired Kayoko’s Happy Hour post last week), who specializes in making drinks and savory foods to along with it.

Read More

September 26, 2016

Japanify: Soboro Donburi (Crumbly Chicken Bowl)

by yoko

29948611115_8722db8c31_z

During my last visit to Tokyo, my grandma sent me home with some store bought, vacuum-sealed beef soboro.

Read More

August 29, 2016

Japanify: Summer Slurp Series: Avocado Walnut Soba Salad

by yoko

There are ingredients that I always keep in stock in my kitchen; they are my daikoubutsu (favorite foods).

Read More

July 18, 2016

Japanify: Shochu Root Beer Float

by yoko

Shochu

I’ve combined all of my loves into one recipe. It’s the Shochu Root Beer Float!

I know that whisky is often used to spike root bear floats so I chose a shochu that has qualities of whisky.

Read More

June 29, 2016

Japanify: Simplified Japanese Curry

by yoko

Curry

Kayoko and I taught a class on how to make Japanese curry from scratch two years ago and the resulting recipe was epic.

Read More

May 25, 2016

Japanify: Crabshroom Rice

by yoko

I wanted to make something simple and mouthwatering for the Canned Crab Challenge. Sarah’s Snow Crab Jeon is a tough act to follow, so I also wanted to make something that could potentially complement her recipe.

Read More