Strawberry Meyer lemon bars with rolled oat crust.

Taberu Rayu is a japanese chili oil that goes great on rice, pasta or even scrambled eggs.

Tender shredded chicken braised in a red chili sauce. The perfect summer taco.

Fire roasted white corn salsa makes for a great condiment or a side salad to your favorite dish. I used to the leftovers to make a vegetaria

A Japanese canape of daikon and karasumi meets Spaghetti alla Bottarga.

Gambas al Ajillo with a one-two punch of garlic and garlic scapes.

Mackerel braised with miso and served with a spicy mustard celery and tamed onion salad. A new take on a Japanese classic.

Scallops turned scarlet red with a little creativity. A simple way to bring new life to the classic mollusk.

Although slightly healthier than shrimp and grits, these artichokes and grits are just as tasty.

Crispy polenta cakes with pate and eggs, my version of Eggs Benedict.

Unusual ravioli filled with peppery arugula, savory shiitake, creamy ricotta, and crispy water chestnuts.

Hate liver? So did I until I made this curry pate en terrine with mango chutney.

Pork and sauerkraut is a popular combo in Europe, this is its Asian cousin.

Nabemono, or how Japanese people stay warm in winter.

Cinnamon braised pork with root vegetables.

Kale with Vermouth raisins and toasted pine nuts.

Guanciale, sichuan pepper, and satsuma mandarins meet in this tasty sugo.

Tonkatsu with Japanese “black” curry sauce made with ingredients like chocolate and burnt garlic.