Chikuwa Isobe-age is a simplified variation of tempura made with Japanese fish cakes coated in a crispy batter flavored with aonori.

Light and tasty tempura using seafood and vegetables

These Tuna Sushi Stacks are super easy and fun to make! Made with Sushi Rice, Avocado, Cucumber, canned Tuna and topped with Spicy Mayo!

This homemade Japanese clam curry beats the packaged curry every time. Fresh clams stewed with carrots and potatoes and served with rice

Sweet simmered eggs on a bowl of rice topped with caramelized unagi served with sliced avocado and nori. What could be better!

These Seared Sea Scallops with Black Bean Sauce are terrific for even the seafood-recipe novice. Ready in under 30 min!

Shrimp and vegetable tempura.

Easiest Salmon Teriyaki you can make!

This striped bass head is marinated in yuzu, soy, mirin, garlic and hot chile sauce. It is roasted in a high heat oven and comes out delicio

Shrimp coated in homemade teriyaki sauce.

Ultra delicious and light as feather tempura accompanied by tentsuyu sauce and matcha green tea salt.

Make a bold flavor anchovy stock by simply boiling dried anchovy, goes well with miso soup.

Fried takoyaki balls

Have you had unagi at a Japanese restaurant and would like to make it at home? You will be surprised at how easy it can be!

A new wine book that teaches you all about lesser known varietals — including Albarino to go with clam udon.

Chilli Crispy Skin Salmon served on a bed of Edamame and Green Tea Soba.

Making light and crispy tempura at home is easy to do!