Rice


March 28, 2013

Japanify: Mentaiko Rice Redux

by yoko

DSC_0342

Forgive me, I am going to cheat a little here… like that “100 Episodes of Seinfeld” episode.

Read More

January 2, 2013

Zosui for the New Year

by Kayoko

There is nothing like zosui (rice porridge) to soothe a year of overeating + drinking. Recipe here.

Read More

October 25, 2012

Japanify: Negitoro Don

by yoko



I am posting a recipe for negitoro donburi for the pure fact that this is the most delicious thing to make in under 5 minutes if you have cooked rice on hand.

Read More

October 11, 2012

Japanify: Matsutake Farro

by yoko

The other day, Washi and I went to Uniqlo thinking we could just casually stroll in two days after its opening.

Read More

August 14, 2012

MOTOism: MOTOburger (Rice Buns)

by Moto

If you have been to Japan, you’ve been to MOS burger, the best burger chain.

Read More

June 20, 2012

Lazyass Cookin’: Egg + Rice

by Kayoko

Two out of three of my closest friends do not like eggs. How could this be?

Read More

May 11, 2012

The PDT Project: 100 Year Punch

by Payman Bahmani

100 Year Punch

The 100 Year Punch is a cocktail that features a couple of unique ingredients that highlight the Korean heritage of its creator, Daniel Eun (who also created the #8 cocktail).

Read More

April 12, 2012

Japanify: Maguro Zukedon

by yoko

Tekka don

My partner Washi recently got a job as a salaryman. This may not seem that odd until you consider the fact that he is living in Berkeley, California and to qualify as a salaryman, you are usually employed by a Japanese corporation.

Read More

March 8, 2012

Japanify: Ikuradon (Ode to Hokkaido)

by yoko

ikura don

There was an egg festival in my bowl of rice the other day. I placed a raw egg yolk on a mound of ikura (salmon roe) on top of my steaming hot bowl of rice.

Read More

February 27, 2012

ReCPY: Rolled Chicken Breast Stuffed with Sticky Rice

by Moto

IMG_0522

I’ve been reading on many Japanese blogs that people are stuffing sticky rice inside a whole chicken, which absorbs all the good stuff from the bird, and makes a very nice sticky rice accompanying a perfectly roasted bird.

Read More