This is shiraae in Japanese and it’s a simple yet tasty way to get more tofu and vegetables into your routine.Secret? Maybe miso...

Hojicha tea jelly with cream is a Japanese dessert made with hojicha tea. Simple, refined and full of flavor!

This sencha chiffon cake is made with Japanese green tea! Each bite is soft and fluffy with just the right amount of sweet tea flavor!

Anmitsu with Japanese tea blocks (kanten) , shiratama (glutinous rice balls), kuromitsu (black sugar syrup) and anko (sweet red bean paste)

A new and tasty way to enjoy your matcha powder - Matcha Pancakes with Kuromitsu (Okinawan sugar syrup) and Vanilla bean cream

Wanna know what can make your chicken katsu a simple yet extremely satisfying meal?

If you’re looking for a new way to use your matcha tea powder, here’s one simple and tasty Japanese dessert that you can use it for!

Wanna know one way to make your cookies a little more nutritious? Use matcha and okara (soy bean pulp leftover from making soy milk)!

Japanese style cupcakes with hoijicha, black sesame, olive oil and sweet cream topped with matcha powder

Wanna try a light citrusy Japanese style salad with a spicy kick? All you need for the base are some mizuna and baby greens to get started!

Creamy Mentaiko Pasta with Italian Spaghetti. The secret to making this a success? Cream, butter and a certain type of soy sauce.

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.

Shungiku Mazegohan is a delicious and simple way to enhance your rice eating experience. Aromatics and sesame seeds taste like magic.