General Cooking and Recipes

Cooking outside the (bento) box.

Tofu - the Unsung Hero!

Hey everyone, I've only recently (past month or two) really gotten into cooking for myself. One item I have been experimenting with to some extent is extra-firm tofu. I've found one really easy way to cook it that I enjoy and love, but I need MORE! Specifically I like it in bite-size morsels, and as crunchy as I can get it. I prefer not to cook with oils because I have bad skin and the smell always makes me nauseous.
Taxonomy upgrade extras: 


So I bought some of this a few weeks ago and I've been procrastinating over what to make with it - until tonight. I've been wanting to try making mini-pies for a while and since I finally remembered to snag some Cream of Tomato at the grocery, I figured tonight would be a good night to try it out. Here's what I ended up with:
Taxonomy upgrade extras: 

Anyone made macha or sesame seed shortbread?

I have seen maki's recipe for macha icing on black sesame cookies, but I'm thinking that the texture, with only whole wheat flour, would be too tough/flat for me. I am tempted to try a shortbread (flour, butter sugar) version of this. Has anyone seen/tried a good recipe for sesame or green tea shortbread ? Thank you Mindy
Taxonomy upgrade extras: 

Onigiri in a Jar

Do you remember the video Maki posted a few weeks back? Where the mother was able to get the kid dressed, fed, and out of the house with a bento lunch in 5 minutes? Well, one of her "tricks" was to put some rice and furikake in a jar; the kid shook it up and out came a perfect onigiri.

Grilling kasuzuke

I just bought some black cod kasuzuke at the Japanese grocer because it sounded interesting to try. Anyone want to chime in on the best way to prepare it? My plan right now just includes soy sauce, green onion, mirin, hot oil. Is there a typical side dish served with it? Also, would you wash off the marinating sauce of sake lees or kind of grill the fish in its own juices, as it were? Thanks for any help.
Taxonomy upgrade extras: 

Traditional Japanese Lunch and Breakfast

My mom (who lives in New Jersey, along with me.) is not exactly a Asian food lover, but I'm out to change that. Since we live down here in like the most non-Asian, part of the East Coast, there's not much to like. My aunt who I visit often lives in NYC so I often go to my Nippon-o-phile side and go all-out Japanese. So I was hoping you could help me compile a grocery list of what i need for a traditional Japanese Breakfast. i.e- miso soup, pickled something-or-others, etc... Thanks!!!

How to make a Single Malt Corn Likker at home (Moonshine the safe way.)

Disclaimer: I'm not responsible for your actions. If doing this breaks your country's laws and you do it anyway, you could spend time in jail. If you are not careful, you could also get yourself killed by drinking too much, drinking poorly made likker or driving thereafter. If your still is a piece of crap, it could explode, or if you made it out of a radiator you could die of lead poisoning. Don't be stupid. This recipe is for educational purposes only. This article is about Making Moonshine. I have copied alot of this info from another of my posts on another website. MALTING First select your grain to be malted. Some popular grains for this are wheat, barley, corn(Zea maize), rye, oats, & rice.
Taxonomy upgrade extras: 

Country Ale in a Jar

The following is a recipe for an ancient beverage known as mead. This one is a beer version similar to the one s drank by my ancestors on feast days. The color, flavor, head thickness, and nose of this beer depend entirely on three things: water quality, yeast variety, and the honey used. Your success in even getting beer is almost entirely dependent on cleanliness. For almost a pint you will need:
Taxonomy upgrade extras: