Imagawayaki, also known as Obanyaki, is a delightful Japanese treat that I love making. These fluffy cakes, filled with sweet red bean paste, are made

I adore creating recipes that showcase ingredients at their seasonal best, and Matsutake Clear Soup captures the aromatic essence of matsutake mushroo

I adore the gratin made with kabocha squash, a buttery, sweet winter squash that is in season from now until the first half of the new year. Kabocha i

My passion is creating a breathtaking Matcha Mille Crepe Cake. It has layers of delicate crepes made from whole milk, eggs, and a whisper of vanilla.

Takikomi Gohan with Sweet Onion is a savory-sweet dish I love—a dish that makes me appreciate, once again, the awesomeness of Japanese short-grain r

Miso Soup with Yuzu Kosho is a vibrant variation on a classic that I love for its bold flavors and simplicity. The soup’s base, 4 cups of dashi, com

Meyer lemon cookies have a bright, citrusy flavor that I love. The base of these cookies is 1 cup of unsalted butter and 1 cup of granulated sugar, wh

I adore the lively taste of my Pickled Turnip with Chrysanthemum. Its flavors are a delightful combination of sweet and spicy. The recipe pairs the Ar

Versatile sauces are my God-given talent, and my All-Purpose Miso Sauce is my favorite. It is a flavor-packed blend that prominently features white mi

I adore Rafute for the irresistible, deep, and savory flavors. This dish, with tender pork belly simmered in a blend of soy sauce, awamori, and Okinaw