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

My love for the colorful taste and light texture of my Orange Chiffon Cake is undeniable. The delicate balance of bright, juicy orange, along with the

Using ripe plums, granulated sugar, and filtered water to produce plum wine is a labor of love for me. The fermentation process itself is fairly strai

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