Author: Hiro Ren

I enjoy making meals that mix simplicity with sophistication, and shrimp tempura is one of them. It starts with large, juicy shrimp that are lightly b

I love to make my beef teriyaki with 1 pound of super-thinly sliced beef sirloin. I combine it with a nice mix of soy sauce, mirin, and sake, which gi

My Chirashi Sushi Cake adds a pop of color compared to traditional sushi, and it is layered with sushi rice that’s brimming with the tangy depth that

I love making a Japanese confection called Shiri Kuro, a kind of daifuku mochi, in which a chewy layer of rice dough, sweetened with just the right am

My Nagoya Style Fried Chicken Wings recipe is an irresistible delight. I adore the way soy sauce, sake, and salty, crispy skin come together in this d

I love to use black sesame paste in my recipes because of its nutty flavor and nutrient profile. Made with just black sesame seeds, sugar, and a littl

Uncover the delectable treat that is Grilled Sanma, my go-to recipe for fresh Pacific saury. The flavor combo here is so harmonious. The soy sauce, mi

I adore the revitalizing and crispy Japanese Cucumber Salad. This dish partners beautifully with any meal. Crisp cucumbers are the mainstay here, of c

I love how nourishing Hot Tofu Yudofu is, especially with its star ingredient, silken tofu. The combination of kombu dashi and soy sauce makes a rich

The aroma of fresh clam soup really comforts me. The way it simmers on the stove, nursed by the 2 pounds of fresh clams, the generous amounts of garli