Your Home for Homemade Japanese Food

How to cook "with visual instructions" healthy, traditional and delicious Japanese dishes!!


The Blogger Tag

Today I will introduce myself to you. I was tagged by the sweet Elizabeth (from The Comfortable Coop). I actually haven’t accepted any blog awards lately because they don’t match my blog content. However, I really enjoyed reading Elizabeth’s post so I am going to write a little bit about myself (especially since I don’t need to make up questions!!).

Questions 1: How tall are you?

5’4”. I have lived in the US for 3 years but I haven’y yet gotten used to the US measurement system.

Question 2: Do you have a hidden talent?

I am logical and analytical. I love math games and puzzles. When I worked for my previous company, we regularly got training, in which we had to figure out many kinds of riddles as quickly as possible, to promote logical thinking. I always figured the puzzles out quickly.

Question 3: What’s your biggest blog related pet peeve?

I don’t think any blog related pet peeve. Because blogs are individuals’ ideas. I respect their expression even when I disagree.

Question 4: What’s your biggest non-related blog pet peeve?

People who tend to lose their temper quickly because of small things. Be calm and love people. Take the perspective of others sometimes.

Question 5: What’s your favourite song?

I love music. I listen to many kinds of music, such as rock, pop, classical, orchestra, reggae, jazz, folk…so it is hard to choose. I also play some instruments, clarinet, electric piano, trombone and Japanese drums Taiko.

Question 6: What’s your favourite social media website?

Facebook. Because our family and close friends live all over the world, and we can check how they are doing easily without calling or emailing everybody everyday.

Question 7: What’s your favourite way to spend your time when you’re alone?

Cleaning house, Cooking, Working out, Taking a bath!!

Question 8: Whats your favourite junk food?

Potato chips and ice cream.

Question 9: Do you have a pet or pet(s)? If so, what kind and what are their names?

I love dogs, cats and birds. But we don’t have any pets now because we frequently travel for my husband’s work.

Question 10: What are your number one favourite non-fiction and fiction books?

I read Japanese and English books. So far, my favorites are Japanese books.

Question 11: What’s your favourite beauty product or tool?

I have been an esthetician, a make-up artist and an executive at a Japanese cosmetics company for over 10 years so I know a lot about beauty products.

I believe skincare is the most important. I love all skincare from VECUA which is a Japanese cosmetics brand, Clinique lotion and make-up cleanser, Clarins face oil and Lancome serum. For make-up, I love MAC gel eyeliner. For body care, I love Sabon body care products. I also love to find and try new cosmetics.

Question 12: When were you last embarrassed? What happened?

Whenever I can’t understand others’ English or people don’t understand my English. Especially when it is small talk, it is very embarrassing.

Question 13: If you could only drink one beverage (besides water) for the rest of your life what would it be?

Definitely Gerolsteiner. It is well-balanced mineral sparkling water.

Question 14: What’s your favourite movie?

My favorite movies would have to be The Lord of the Rings, The Devil Wears Prada or Spirited Away.

Question 15: What was your favourite lesson at school?

I loved Math and Science.

Question 16: If you could live anywhere in the world, where would you live?

Now I am very satisfied to live in the US. If it is possible, I want to live in Hawaii.

Question 17: PC or Mac?

Mac since I was 18.

Question 18: Last romantic gesture from a crush, date, boy/girlfriend, spouse?

(Or any kind gesture from a friend)

My husband is the sweetest. He always makes me laugh, regularly brings flowers to me, regularly gives me surprise presents that I like, and he cooks special dinners for me on special days like my birthday or Valentine’s Day. His last romantic gesture was in Japan when it was our anniversary. He researched and made a reservation for a great restaurant and bought my present in a Japanese department store. He does speak Japanese, but of course, even if you speak another language it can be a little bit hard to speak foreign languages on the phone to make reservations, etc. I really respect and appreciate his bravery in doing all of that in Japanese.

Question 19: Favourite celebrity?

I love Meryl Streep and Kate Winslet as an actress, Will Smith as an actor.

Question 20: What blogger do you secretly want to be best friends with?

Maybe some of the people who I sometimes talk with on my blog comments section.

Question 21: Who is your biggest inspiration?

My biggest inspiration is my mother and my grandma.

My mother always gave me great advice when I was unsure.

My grandma is 90 years old now and is doing well living by herself. She is always cheerful and I learned from her that “To laugh is great for everything”!

Question 22: What is your favourite blog to read?

Many of the blogs I follow are about food, photography, travel and so on. So there are several.

Question 23: What is your favourite high street shop?

I don’t shop so often and I don’t get stuck with one shop. If I find something I want at a shop, that is my favorite shop that time.

Question 24: Are you in education or do you work?

In the US I am going to find a job. Now I am preparing to be able to work, including business language skills.

Question 25: One thing you are proud of?

My career in Japan.

I tag-



Linda & Heidi




This is very hard. I can’t stop tagging. There are so many bloggers who I like. I managed to tag 6 bloggers.

My blog social media links are:

Facebook:@homemadejapanesefood   Instagram:h.japanese_food

twitter: Japanese_Cookin


Potato Croquette (Vegetarian)

I introduce you to “Simple Potato Croquette”. This is a great main dish for dinner and also a great snack for kids after school. The ingredients are potato and onion. Usually we add ground meat to the patties before frying in Japan, but when you don’t have any ground meat in the refrigerator or if you follow a vegetarian diet, you don’t need to add any meat. You can use sweet potato if you want. Just adjust the seasoning because sweet potato has a different taste from regular potato. Also you can add various ingredients, such as carrot, broccoli, spinach, corn, cheese, crab meat and so on.


Boil potatoes, sauté onions and mix well like mashing potatoes. Season with some salt and pepper.


Make into patties, flour, dip in beaten egg and dredge the patties in bread crumbs.


Fry. To store, put the patties in a plastic zipper bag and keep in the freezer. You can store before and after frying either way.

*Detailed and visual instructions can be found in the recipe PDF: Potato Croquette


Please do not drain the used oil in the sink. Put some kitchen papers in a can or a jar which you don’t need and pour the cooled used oil in. Throw it out as regular garbage.

Ingredients (about 8 pieces)

2 large Potatoes

1 Onion

¼ cup Flour

1 Egg

¾ cup Bread Crumbs

Salt and Pepper (for seasoning)

Water (for boiling potatoes)

Vegetables Oil (for cooking onion and frying croquettes)

Detailed and visual instructions can be found in the recipe PDF: Potato Croquette


Flaked Salmon (Gluten-Free)

Today I introduce you to “Flaked Salmon”. This has a very fluffy texture and a slightly salty salmon taste. Very yummy!!

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With similar uses as a can of tuna, you can sprinkle on your salad or rice, and also toss in boiled spaghetti along with some chopped green onion.

I love flaked salmon more than canned tuna though, so I regularly keep it in the refrigerator. In Japan, we can buy jars of flaked salmon easily at grocery stores, but I can’t find it where I live in the US, so I cook it. It is very quick and easy. You need just salmon, salt and boiled water. It takes only 15 minutes total.


At first boil salmon, shred it, and then stir-fry the shredded salmon. Season with salt. Store in the refrigerator and use within 5 days.

*Detailed and visual instructions can be found in the recipe PDF: Flaked Salmon

The best tip for cooking this dish is to not overcook the salmon. Overcooking makes the salmon dry and hard. Boil for 5 minutes (It is okay even if the salmon isn’t cooked through yet) and stir-fry for 2~3 minutes.

Ingredients (servings 2 for pasta)

1 fillet Salmon

½ tsp. Salt

Boiled Water for boiling salmon

Detailed and visual instructions can be found in the recipe PDF: Flaked Salmon

Here is “Flaked Salmon” recipe video on YouTube (I am sorry that there are some little image noises):


Delicious & Healthy! Shiitake Mushrooms & Ginger Side Dish (Vegan/Vegetarian/Gluten-Free)

Today I introduce you to a Japanese traditional side dish which has a sweet-savory taste. In this recipe, various ingredients are slowly simmered in the sauce so that the ingredients have great flavor and great taste. I can’t stop eating it when I make it because it is so delicious!!

I used shiitake mushrooms and ginger this time.

Shiitake mushrooms are low in calories and also are a nutritious vegetable. They are high in vitamin D, fiber and vitamin B. If grocery stores near you don’t have fresh shiitake mushrooms, you can use dried shiitake mushrooms. Dried shiitake mushrooms have more vitamin D than fresh ones. The day before cooking, soak in water to reconstitute in the refrigerator.

As you know ginger is also very nutritious. It makes our metabolism active and our body warm. The dish has a lot of awesome ginger flavor! If you or your family don’t like ginger’s pungent taste very much, you can cook the dish without ginger.

Here are some tips to store shiitake mushrooms and ginger. I always freeze shiitake mushrooms in a zipper plastic bag. Cut to the proper size for the dish and cook without defrosting. Use within 1 month. I also freeze peeled fresh ginger and wrap it with aluminum foil. I use it within 3 month.

The recipe is very easy and you only need a pan.

Put prepared ingredients together in a pan at same time.
If you like vinegar taste, you can add 1~2 tsp. of rice vinegar as a secret ingredient. Delicious!!
Simmer with aluminum foil cover to cook and macerate evenly.
*Detailed and visual instructions can be found in the recipe PDF: Shiitake Mushrooms Side Dish

To store, transfer it to a clean container and keep in the refrigerator. Use within 7 days.

Ingredients (servings 2)

7 pieces (3.5 oz.) Shiitake Mushrooms

2 small pieces Sliced Ginger

2 Tbsp. Cooking Sake

1 Tbsp. Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

1 Tbsp. Sugar

2 Tbsp. Mirin Sweet Cooking Rice Wine

¼ cup Water

Detailed and visual instructions can be found in the recipe PDF: Shiitake Mushrooms Side Dish


Japanese-Style Hot Pot (Gluten-Free)

Today I introduce you to Japanese-style chicken tenderloin hot pot. It is great for dinner on cold nights,  and also great for dinner on busy nights because the recipe is very easy. You can just set the ingredients in a skillet and simmer with soup. The soup ingredients are Dashi stock, soy sauce and cooking Sake. You can use any kind of Dashi stock.

Here is my “Kelp Dashi Stock” recipe post:  Homemade Kelp Dashi stock / Salted Kelp (Vegan/Vegetarian/Gluten-Free)
Here is my “Anchovy Dashi Stock” recipe post: Homemade Anchovy Dashi Stock (Gluten-Free)

Also you can use instant Dashi stock powder to save time. Here are my recommended Dashi powders on Amazon.

Ajinomoto – Hon Dashi

Kelp Dashi Powder

The dish is very nutritious because the soup contains a lot of Umami and great vitamins and minerals from all ingredients. And it uses no oil and is gluten-free! Also, chicken tenderloin is high in protein and low in calories. In fact, some Japanese who want to lose weight eat this for dinner everyday. Once they reach their ideal weight, they will go back to their normal diet.

The recipe is very easy. You can cook using one skillet.

Set vegetables in a skillet and add Dashi stock and seasoning.
Once the vegetables get tender, add green onion and chicken tenderloin.

*Detailed and visual instructions can be found in my recipe PDF: Japanese Style Hot Pot

Ingredients (servings 2)
*Click BLUE TEXT to link to the product on Amazon*

7 oz. (½ pack) Firm Tofu

3 Green Onions

2 pieces Chicken Tenderloin

8~10 leaves Napa Cabbage

1 Carrot

5 Shiitake Mushrooms

2 cups Dashi Stock (any kind)

3 Tbsp. Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

2 Tbsp. Cooking Sake

Detailed and visual instructions can be found in the recipe PDF: Japanese Style Hot Pot


Easy Salmon Escabeche (Gluten-Free)

Today I introduce you to Marinated pan-fried Salmon. My mother used to cook this a lot for our dinner. I think it is a similar method as Escabeche but a lot easier! The pan-fried salmon has a great crunchy texture outside and is very tender inside. The salmon and some sautéed vegetables are marinated in a mainly vinegar and soy sauce mixture. It is a non-fatty, non-greasy, very nutritious and incredibly delicious dish!

My recipe is very easy.

Marinate sautéed vegetables and pan-fried salmon in the sauce.

*Detailed and visual instructions can be found in the recipe PDF: Salmon Escabeche

In fact the traditional recipe is a little bit more complicated than my recipe. However, my recipe (which is NOT traditional) tastes awesome! You can barely tell which one is the traditional dish and which one is not. I used onion, carrot and cucumber, but you can also use paprika, mushrooms, eggplant, broccoli and so on.
You can store this dish for 4 days in the refrigerator. It is great for lunch boxes because you don’t need to heat it up. We can have it as cold dish. This dish is great when you want to add a slightly vinegar taste dish in your meals.

Ingredients (servings 2)
*Click BLUE TEXT to link to the product on Amazon*

1 Fillet Salmon
1 Onion
1 Carrot
½ Cucumber
2 Tbsp. Corn Starch
3 Tbsp. Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)
2 Tbsp. Mirin Sweet Cooking Rice Wine
3 Tbsp. Rice Vinegar
1 Tbsp. Cooking Sake
Salt and Pepper
2 Tbsp. Vegetable Oil (total)

Detailed and visual instructions can be found in the recipe PDF: Salmon Escabeche


Very Flavorful “Authentic Tofu Miso Soup” (vegan/vegetarian/gluten-free)

Today I will teach you “How to make Authentic Homemade Miso Soup” with recipe video and detailed PDF direction. It is very easy to cook and has great flavor and wonderful taste, but I am sure you have never tasted authentic miso soup at most of restaurants in the US.

One of tips for cooking miso soup is to use great Dashi stock. I use different Dashi stocks depending on ingredients in my miso soup. I like to use bonito Dashi stock for vegetable miso soup. I tend to use kelp or anchovy Dashi stock for seaweed and seafood miso soup. Sometimes I use blended Dashi stocks which is very flavorful! If you follow a vegan diet, you can use kelp Dashi stock. I have some homemade Dashi stock recipes in my blog.
Here is “Kelp Dashi Stock” recipe post:  Homemade Kelp Dashi stock / Salted Kelp (Vegan/Vegetarian/Gluten-Free)
Here is “Anchovy Dashi Stock” recipe post: Homemade Anchovy Dashi Stock (Gluten-Free)

But you can also use instant Dashi stock powder to save time. There are a lot of great ones in many Asian markets and also on Amazon.

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Bonito Dashi powder              Kelp Dashi Powder

I want to tell you one more tip to cook delicious miso soup. Basically I use 2 Tbsp. of miso paste for 2 cups of Dashi stock. But you can use less or more miso paste. I tend to use a little bit more miso paste than 2 Tbsp. for vegetable miso soup. I use less than 2 Tbsp. of miso paste for seafood miso soup because I can enjoy the seafood flavor!

Miso soup is an important dish in the Japanese diet. Miso (Soybean paste) is a traditional fermented food product. It is a very nutritious food, and Japanese say it may help keep the doctor away. In fact, there have been many studies of the beneficial effects of Miso on human health. I like to eat miso soup for breakfast more than anything else because I feel energy, my stomach feels comfortable and my head becomes clear. I think my body gets ready for school or work when I have miso soup in the morning.

In this recipe I use tofu. I like tofu miso soup because it is the quickest and easiest miso soup recipe! You can use any vegetables such as onion, potato, spinach, Daikon radish, mushrooms, carrot, bean sprouts, and so on. You can also use any seafood and seaweed for miso soup such as Wakame seaweed, clam, freshwater clam, oyster, lobster, and so on.

The recipe is very easy.

Boil Dashi stock and cut tofu. Dissolve miso paste.

Ingredients (servings 2)
*Click BLUE TEXT to link to the product on Amazon*

7 oz. (1/2 pack) Tofu

2 cups Dashi Stock (any kind is okay)
(recommended instant kelp Dashi powder)Kelp Dashi Powder
(Recommended instant bonito Dashi powder)Ajinomoto – Hon Dashi

2 Tbsp. ORGANIC Miso Paste

Some minced Green Onion (to taste)

Detailed and visual instructions can be found in the recipe PDF: Tofu Miso Soup

Recipe Video on YouTube: