I cook this dish long time ago, but I wanted post this recipe since think this is one of my favarite recipe. I recommend to use 2-3 kind of bean to make it! I use Aduki bean and chick pea for this dish. You can also use black bean, red bean, and your favorite beans.
Whenever I peel vegetable skin, I always feel I do not want to waste them. Those vegetable skin has lot of nutrition and contain fiver. When ever I have leftover skins, I put in plastic bag and keep in freezer to make this snack.. This is not only non-fried, and nutritious snack but eco-friendly too.
Kabocha is Japanese winter squash. This vegetable is very sweet and tasty. I cook often this vegetable in winter season. I cook Rice Porridge Soup with kabocha and left over my brown rice. It is good for your breakfast.
I cooked tahini paste based spaghetti with root vegetables such as gobo (burdock root), renkon (lotus root), carrot. Look like Halloween color!! In Japan, I use black sesame paste for this dish, but this time, I added black sesami in tahini. Recipe is really simple.
This is very easy dish to cook in weekday.
This is another korean style pancake made from lotus root. I like texture of grated lotus root because it is like Mochi.
This is my father’s favarite salad in summer time. I cooked a lot when I was in Japan as he requested all the time. oops, I started to get home sick……
Tags: tomato salad
Let me introduce this Chinese vegetable called Ton Choi and Pickled tofu (Fermented Bean curd). This vegetable is very popular for Chinese and cooked with pickled tofu. Pickled tofu also called “tofu cheese” , preserved tofu, or fermented tofu, is a form of processed, preserved tofu used in Chinese and Vietnamese cuisine. Many Asians can’t [...]
kimchi is the most widely known Korean side dish which is red color with red pepper and very spicy (and strong taste). Water Kimchi is a very satisfying dish with a cooling taste that off sets some of the spice effect of many Korean dishes. Water kimch the best cure for a hangover!! Here is [...]
This is a deseart I cooked in last weekend. From the farmer’s market in Union Square, I got some very fresh & sweet peach. I just got some idea to make trifle with this fresh peach This is my recipe below