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


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Eggless Tofu Muffins (Vegan/Vegetarian)

Today I introduce you to “Eggless Tofu Muffins” which are healthy and have a delicious, very soft texture.

In Japan, it is common to add “Tofu” to some dishes as an ingredient, such as hamburger steak, meatball, pancakes, and so on. It makes the dishes healthier and it requires fewer ingredients.

I experimented with making Tofu Muffins many times to get them the right texture and taste so I think you won’t taste or smell the Tofu in this recipe. But if you are really sensitive to Tofu aroma, you can add some squeezed lemon juice to the Tofu paste to get rid of the smell completely.

To prepare more healthy muffins, I always use soy milk, a combination of dark brown sugar and white sugar, a combination of all-purpose flour and whole wheat flour, and coconut oil. You can use any kind of milk, sugar and vegetable oil as a substitute.

I hope many people can enjoy these muffins! They are also great for people with egg allergies because they contain no eggs or egg products. These muffins are a healthy and delicious treat!


{Ingredients (12 muffins)}

4 Tbsp. Margarine

2 Tbsp. Vegetable Oil (I used Coconuts Oil)

35 oz. (¼ pack) Tofu

1 cup Sugar (I used ½ cup White Sugar and ½ cup Dark Brown Sugar)

¾ cups All Purpose Flour

¾ cups Whole Wheat Flour

1 tsp. Vanilla Extract

1 tsp. Baking Powder

150 ml Soy Milk


Here is my recipe in PDF: Eggless Tofu Muffins

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Heal Your Stomach! “Bok Choy Milk Soup”

Of the many Japanese winter soup recipes, this Bok Choy Milk Soup is my favorite. It is easy to cook, healthy, and delicious!! I believe this is “The Winter Soup”!

Bok choy was brought to Japan from China around the 1970’s. The season for picking Bok Choy is early winter. So now is a great time to get delicious Bok Choy in many grocery stores in Japan and the US.

Bok Choy has great nutrition such as beta-carotene, vitamin C, potassium, calcium and so on. When we think about nutrition, we shouldn’t cook Bok Choy too long, but my mother always cooked this soup until the Bok Choy would get tender because it is easy for kids to eat. So many of my friends also loved my mother’s “Bok Choy Milk Soup”.

I used unsweetened soy milk in this recipe but you can use any kind of milk. And also I used turkey bacon but you can use regular bacon. I suggest you to taste and adjust the seasoning before serving if you use ingredients that are different from my recipe.

{Ingredients (servings 2)}

1 Head Bok Choy

5 slices Turkey Bacon

2 Chicken Bouillon Cubes

3 cups Soy Milk (unsweetened)

1 Tbsp. Vegetable Oil

Salt and Pepper for seasoning

Here is my recipe in PDF (4 MB): Bok Choy Milk Soup


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Creamy Salmon Soup (Gluten-Free)

Today I introduce you to the creamy salmon soup made with soy milk, bite size salmon and mushrooms. You can use regular milk instead of soy milk if you prefer. You can also use any kind of mushrooms for this recipe.

Salmon is high in protein which is good for digestion and absorption. Also it is high in omega-3 fatty acids, which are docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). DHA activates brain cells and EPA improves blood flow and reduces fat and bad cholesterol. In addition, salmon is high in minerals, vitamin Bs, and vitamin D. I can’t say strongly enough that salmon has great antioxidant effects, which are caused by astaxanthin and dimethylaminoethanol (DMAE), and this is very good for you. Salmon’s red color is carotenoid, a natural colorant which is called astaxanthin. Removing active oxygen inside the body is one of best ways to be healthy. Recently, however, we see mostly farm-raised salmon in stores and the salmon may be controlled to make their color brighter. So you should choose wild salmon if you can. Astaxanthin in salmon is not breakable under heat and also improves absorption  when we eat with healthy oil so I highly recommend cooking salmon with olive oil or butter.

Enjoy the healthy delicious salmon soup!!


{Ingredients (servings 2)}

½ lb. Salmon

8 oz. Sliced Baby Bella Mushrooms (any kind of mushrooms can be used)

1 cup Gluten Free Chicken Flavor Broth

2 cups Soy Milk

1 Tbsp. Vegetable Oil

1 Tbsp. Gluten-Free Margarine

¾ tsp. Salt (total)

A pinch of Black Pepper


Here is my recipe in PDF (6 MB): Creamy Salmon Soup