Happy New Year! I cooked Japanese / Korean new year dish this year.
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.
Sam Gye Tang (Korean ginseng chicken soup) is traditionally served in the summer for its supposed nutrients, which replaces those lost through excessive sweating and physical exertion during the hot summers in Korea. My mom always cooked for me this dish whenever I am sick. This is my comfort food and remind me of my [...]
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.
I recently found interest for macribiotic diet. The word “macrobiotic” means long life comes from Greek root. Macribiotics are natural approach to health and healing with a low-fat, high fiber diet that is a predominantly vegetarian diet, emphasizing whole grains and vegetables. In addition, the macrobiotic diet is rich in phytoestrogens from soy products. I [...]