During the summer months, my favorite Korean kimchi is called “Mool” (water) Kimchi. Asian turnip, red bell pepper, scallion and garlic vegetables are brined in salt water. Once the kimchi is riped, the broth is so refreshing and delicious during those hot sweaty days! Ingredients: Asian Turnip (1) Red Bell
I made my vegetarian version of the very popular Cashew Chicken. Tofu was sautéed with a medley of vegetables and paired it with a savory yet slightly sweet sauce. Cashew nuts were added for that crunchy nutty texture! Ingredients: Firm or Extra Tofu (2 cakes, make sure to get firm
Potato with Japanese fish cakes is cooked in a delicious savory yet slightly sweet marinade, all the flavors come together making it a earthy home-made dish everyone in your family will love.
One of the ways I eat fish frequently is in fish cake form. Japanese fish cake is fish that has been compressed and formed into various shapes: round, square, and rectangular. An easy go-to meal I make when I’m busy is this recipe, in which I sautee the fish cake
I love the soft texture of zucchinis when they’re steamed because they retain their delicate flavor. Here’s a light pot steamed zucchini recipe with bell pepper, onion, and garlic flavored with sesame oil and sesame seeds for that delicious toasty flavor. Healthy, light and delicious! Ingredients: Green Zucchini (2 pieces,