What is your culture’s dumpling? I am a huge fan of all dumplings, but as someone who’s half-Japanese, my culture’s dumplings are gyoza. Imagine – it’s a chilly, rainy night in Tokyo. Finally, after a 10+ hour flight, and another hour-long train ride into the city from Narita airport, you’ve made it to your hotel

Dumpling Dipping Sauce

Last time we made dumpling wrappers. Next time we’re making gyoza. But you can’t have gyoza without a good dipping sauce! This is savory and tangy and just the slightest bit spicy. If you have chili crisp, the oil from that would be EXCELLENT here – the garlicky flavor is so good. Stay tuned for

Homemade dumpling wrappers

Later this week Allison’s going to be making some gyoza, but today we’re bringing you her brand new sous chef – Shrimpy! You can absolutely use store-bought gyoza wrappers, but today Shrimpy’s here to teach you how to make them from scratch! We’re using a recipe from Andrea Nguyen’s Asian Dumplings cookbook, which is our

colorful mini tomatoes

Weekly Wanderings 2020/4

This week brought the heat! We’ve finally started making it a habit to get outside and do some gardening every morning. So OF COURSE the weather decided to change from Fogust (it’s been gloomy and cool all summer here) to HOT. But at least I’m getting a tan? Still eating blueberries with coconut cream. Tried

Shoyu Chicken

When I was browsing through the Aloha Kitchen cookbook, it was such a challenge to pick a protein to go with my mac salad! Do I go with chashu? Spam? Maybe some mochiko chicken, or beef teriyaki? So many good choices, so little time! I ended up choosing this shoyu chicken, because it’s got everything

Mac Salad

When I did the Aloha Kitchen cookbook redemption a few weeks ago, I had a really difficult time choosing between recipes. Do I do something with spam? Or something sweet? And how could I possibly pass up making a plate lunch? While I ended up picking the ginger misoyaki butterfish for the redemption, I was

Fig Tarts

I never had fresh figs, growing up. They were just never a part of our dining repertoire. Fig Newtons – of course! But I had never eaten a fresh fig. It wasn’t until I was in my 20s, and happened to receive figs as part of a CSA box, that I tried them for the

pink rose

Weekly Wanderings 2020/3

Hope everyone had a lovely week! We’ve been cooking galore, but started venturing out of the kitchen and into the garden this week. Gardening videos hopefully coming soon! I may have grated that carrot a little too enthusiastically. My wrist has been injured for the last two months, and I can’t get into pushup position

Black Sesame Pudding

Despite being half Japanese, black sesame in desserts did not feature strongly in my childhood. Mochi and anko, white sesame and even shoyu… But it wasn’t until I was in my 20s that I had my first black sesame dessert. Way back in 2012, I started a podcast called Miso Hungry with my friend Rachael