This Japanese style pasta is made with 3 types of mushrooms and the magical combo of bacon, butter, soy sauce.

Hojicha ice cream offers you an extremely nutty and aromatic flavor of tea that is delicate and refined with just the right amount of sweet!

Goma ae may become one of your favorite ways to each your vegetables, seasoned with slight sweet black sesame seeds and soy sauce!

Mentsuyu (noodle soup base) is one tasty way to season your udon, soba, somen noodles. But you can also use it for vegetables, rice + tofu!

Spinach ohitashi is spinach soaked in a dashi soy broth. A very light side that highlights the natural flavor of the vegetables.

Tofu kabayaki is a tasty alternative to the traditional unagi (eel) kabayaki. Savory with a texture quite similar to the real thing!

Daikon radish salad with bean sprouts. Seasoned with sesame seeds, sesame oil, and rice vinegar is a delicious way to start a meal!

These Japanese noodles are light and refreshing with home made noodle sauce. Sure to impress with shiso, tomato and sake steamed chicken!

Miso Marinated Black Cod is one of my favorite ways to miso, but also fish! It’s sweet and salty and packs a ton of umami!

Daikon and Konnyaku Miso Dengaku (sweet miso glaze) is a Japanese appetizer that reminds me of eating tofu dengaku in Kyoto.

Umeboshi Takikomi Gohan rice (with dashi!) Pickled Plum adds a tart salty and sour flavor + plenty umami to each bite of rice!

Homemade dashi stock from katsuobushi and konbu forms the base of many Japanese recipes.