Month: October 2017

This griddle is a nice way to extend the cooking surface of a college student’s small kitchen or busy family’s larger kitchen.

If the job you want doesn’t exist, why not create it? I get a lot of questions on the process, so I’d like to share some personal tips.

Make everything in one pot! Rice noodles, vegetables and cubed tofu cooked in a flavorful yellow curry sauce. Ready in less than 30 minutes.

Spice up movie night popcorn with the Japanese flavors of nori seaweed and soy sauce. A whole grain snack that’s low in calories with lots of flavor!

Traditionally served with beef, but this vegetarian version a Korean classic is just as tasty. A big bowl of rice is piled high with cooked and raw vegetables and topped with a fried egg for a simple, filling meal that looks almost too pretty to eat!

Who doesn’t love a good fried appetizer? This one is a bit healthier, with zucchini covered in panko, pan seared and served with a soy sauce dipping sauce.

It’s over the top on flavor and because of the nutritional yeast and whole-grain popcorn (hello fiber!), it’s also a healthy snack option.

Featuring Japanese eggplant in an umami-rich soy sauce, ginger and miso sauce, this delicious dish may be prepared on a stove-top grill pan or outdoor barbeque.