*I teamed up with On The Umami to bring you this post and recipe for Tomato Shio Ramen. The past few months have been, well, insane. Between the normal life (...)
*I teamed up with doTERRA to bring you this post. I’m a huge scone fan, but all too often scones are dense and dry. I like my scones to be rich and flaky, like (...)
*I teamed up with doTERRA to bring you this post. It’s spring!!!!! Who else loves spring? I love the sounds of birds, the appearance of blossoms and bright (...)
Spring is here, but it’s still chilly in northern Utah, which means I’m still in the mood for more wintery comfort foods. One of my favorite genres of food is (...)
*I teamed up with doTERRA to bring you this post. I know we technically have 9 more days until Spring officially makes her debut, but we have recently had some (...)
*I teamed up with doTERRA to bring you this post. Valentine’s Day is almost here and I’ve got a brownie recipe that is perfect to help you celebrate. “A (...)
As part of my new podcast, The Onigiri Chronicles, with my friend Noriko, she has been sharing pictures of the lunches that she helps to prepare at the (...)
In episode 4 of our new podcast, The Onigiri Chronicles, my best friend Noriko and I discussed all things ume–the sour Japanese fruit that they use in Japan to (...)
Curry ramen is one of the many types of ramen that you can find in Japan. It is the fusion of two wonderful worlds–Japanese curry and Japanese ramen. Since I (...)
One of my personal favorite recipes is my Japanese curry (aka, curry rice). In Japan, when people make curry at home, they usually use an instant curry roux (...)
Dinner at our house has been a parade of one comfort food dish after another lately. Are any of you in the same boat? Our meal last Sunday was no exception. I (...)
*Disclosure: This post contains Amazon affiliate links that earn me a small commission, at no additional cost to you. I only recommend products I personally (...)
Ozenzai (おぜんざい), a sweet red bean soup, is a very popular, traditional Japanese dessert. It is made with adzuki beans and can be served over toasted mochi, (...)
Eryngii suimono - clear soup with king oyster mushrooms
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This post is a longtime in coming. I meant to post it last month, but then things got a little crazy with everything happening in the world, thanks to (...)
Tofu katsu onigirazu - japanese rice ball sandwich with tofu cutlet
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*This post is brought to you in collaboration with Nasoya. We are huge fans of Nasoya’s products—not only because they’re easy to find (even Walmart has their (...)
Have you ever heard of ochazuke (“oh-chaw-zoo-kay”)? If you aren’t super familiar with Japanese cuisine, probably not, which is so sad! Ochazuke is a simple, (...)
TGIF! It’s been a long week in our neck of the woods and I am looking forward to a less-busy weekend. It has been awhile since I shared an onigiri recipe for (...)
Black sesame oat milk recipe and new oat milk in town
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*This post is brought to you in partnership with Better Body Foods. One of my favorite non-dairy milks is oat milk, but I’m very picky about my oat milk. I’ve (...)
*This post is brought to you in partnership with Outstanding Foods. I never get sick of combining the flavors of bacon (plant-based of course), lettuce, (...)
*This post is brought to you in partnership with Organic Traditions. Have you noticed that food allergies seem to be on the rise? FARE (Food Allergy Research & (...)
