Author: Hiro Ren

The gentle flavors of Cherry Blossom Rice Balls are what I adore. To make an ideal base, I combine 2 cups of sushi rice with 2 1/4 cups of water. But

I adore making oxtail broth in the pressure cooker, where the oxtail’s rich flavor can really shine. Chopped onion, carrot, and celery mingle with f

Kiriboshi Daikon, simmered to comfort, is a dish that I love to put together. Dried daikon, cut into strips, when rehydrated, absorb the placenta of t

The simplicity and flavor of Miso Yaki Onigiri delight me. To prepare it, one needs 2 cups of Japanese short-grain rice. This recipe makes enough for

In my opinion, Tsukemono Shiozuke, a method of traditional Japanese salt pickling, highlights the flavors and nutrients of fresh vegetables. My favori

Waking up to the aroma of homemade granola in my kitchen is one of my favorite things. My easy recipe blends flavor with nutrition and results in the

I enjoy creating one-of-a-kind, nutrient-dense meals, such as this Pounded Burdock Root with Sesame Sauce. Burdock, which has long been valued for its

Turning plain cherry tomatoes into a zesty pickled perfection truly feels like magic. My recipe combines the white vinegar with a slight touch of swee

Dashi jiru is fundamental to Japanese cooking; the cooking water has a subtle yet impactful umami quality. The broth is made with 4 cups of water, 20

I adore preparing Tamagoyaki, the subtle, rolled omelette from Japan that bursts with flavor and is fantastically rich in protein from four large eggs