Poor tofu. It's all too easy to dismiss tofu as tasteless blocks of bean curd for health nuts, but cooking and eating tofu doesn't have to be a joyless exercise.
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You don't have to go all the way across the Pacific in search of the fluffiest, lightest, tallest bread of your life.
Seaweed is a nutritional superstar. It's a great source of iodine and antioxidants, both important nutrients for regulating health. And, beyond its su...
There's more to this common condiment than you might think.
Move over, ramen. It's soba's time to shine.
If a cook saves a certain cut for themselves, you know it must be good.
This is actually about making a wonderful pot of rice, but bear with me while I describe how I got there -- via leftover steak.
If you can get batter to stick to it, it's fry-able.
This Japanese egg dish is magic trick, hidden in a small cup.
Recipes Created by Andrea Reusing
What if adding a single ingredient could change your same old go-to dishes?
I love making a big pot of miso soup and add extra ingredients to keep it interesting. It's a feel good, guilt-free recipe that's quick and easy to make.
Japanese potato salads are a little sweet and tangy, which I love since every bite seems to taste different.
Last week we talked all about Swedish Night -- this week, it's Japanese Night. We've pulled together some amazing Japanese recipes and soundtrack idea...
This light and delicate egg custard is a wonderful appetizer to make if you're looking to wow your partner or dinner guests. It's both beautiful and fun to eat, and require few ingredients.
Coated in panko and deep-fried, these fluffy balls are usually served with tonkatsu sauce and a side of shredded cabbage. Not only are they fun to make, they're also a crowd pleaser for children and adults!
Japanese food is known around the world for its clean, fresh flavors and rich, complex broths. If you like food from this region, we have 10 recipes t...
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