Beautifully layered, packed with plant-based antioxidants. I asked top Tokyo baristas for their secrets to make perfect layers.

Have you tried this stuff? It’s a citrus explosion that adds a spicy, zesty zing to your Japanese dish. Buy a jar or make your own.

Have you tried bitter melon? This is a classic izakaya-style side dish to go with Okinawan or Japanese food.

Inspired by sushi rolls, I recreated seaweed wraps without the raw fish or rice. Curious what ingredients are inside?? Great for your diet!

This avocado sushi recipe is not just for vegetarians or people who don’t like eating raw fish. There’s one secret ingredient…

Snacking on sheets of dried seaweed, as I’m sure you know, doesn’t really fill you up. My new healthy nori snack will! It’s so easy.

I looked all over Tokyo for non-dairy green tea ice cream. It didn’t exist. Now it’s in my freezer waiting for you to try! You coming over?

Rolled up my bartender sleeves and created the non-alcoholic version of a green tea shot for lightweights like me.

A delicious mix of many of the top ten healthiest plant-based ingredients for your brain– that means no added sugar.

Saikyo-yaki is one of my favorites when eating out in Tokyo. Turn your plain ol’ fillet of cod into gold with just three magic ingredients.

This simple Japanese cabbage Italian-style recipe is a home party in a can! Part of the fun is eating it straight from the tin!