Author: Hiro Ren

I love transforming lotus root, or renkon, into delightful snacks with a delightful crunch and unique texture. By frying very thin slices in vegetable

I enjoy taking leftover food and turning it into a meal worth savoring, and my Tai Meshi with Leftover Baked Sea Bream exemplifies that perfectly. In

Harumaki, or Japanese spring rolls, make a delightful crispy bite filled with savory goodness. I love combining ground pork, finely shredded cabbage,

I really like the rich blend of flavors and nutritional benefits in this Japanese dish. Soaked hijiki seaweed, bright julienned carrots, protein-rich

I love to make rib-sticking dishes, and my Vegetarian Japanese Curry is a hearty, nutrient-rich delight. With bell peppers, zucchini, and eggplant, it

Making Asazuke is a passion of mine. This quick Japanese pickling method heightens the natural flavors of those veggies we hold dear. This is all abou

Hoba Miso with Beef is a dish that I am rather fond of and one that, if pressed, I could call a favorite among the many umami-packed meals I have had.

I adore the distinctive mix of flavors in this Ume Miso Dressing. White miso paste and umeboshi paste form the umami foundation that’s almost a dressi

Kizami Nori Kizami Nori is a simple yet flavorful topping that I love creating for its rich umami taste and versatility. By using the savory depth of

I love to make Shrimp Egg Rolls because they are a delightful blend of tastes and textures. The filling, a combination of tender shrimp, sweet carrots