Hi everyone! It’s been a while…I hope you’re doing well and excited for fall
I remember reading an article that said burdock root is very unique to the Japanese cuisine. Most countries use burdock root for medicinal purposes a...
This is another one of my go-to miso soups! I keep saying this but its just amazing how delicious, nutritious, and fulfilling something so simple can ...
Oooo. Fermented goodness. I loooove kimchi. If you’ve never tried kimchi, please • try • it. It is so full of umami and amami, you will eat the whole ...
In season now! Zucchini’s!!!! This miso soup was created out of abundance
This miso soup is best enjoyed during the colder months when daikon is in season and at its peak freshness! Although you may be able to find daikon du...
I had a few tiny potatoes that I needed to use up, hence, a lovely potato & cabbage miso soup:) You may have noticed but I used a lot of cabbage in th...
Mushrooms in miso soup bring out a distinct flavor and aroma to the miso soup experience. The earthy meaty texture of the mushrooms blends so well wit...
The most traditional of all 10 days. Tofu, wakame, and egg. So simple yet so satisfying. It’s really amazing how all the flavors and textures come t...
Welcome to Day 1. Let’s dive right in with a summer favorite, Japanese eggplants or nasu
