Posts in Recipes
Baked Apple and Miso Honey Sundae

On Rosh Hashanah, we celebrate God’s creation of the world, and we eat sweet foods to symbolize hopes for a sweet New Year. In our home, I like to honor my husbands Ashkenazi Jewish food traditions as well as my own Japanese American food traditions. Sometimes that means creating something entirely new like this baked apple and miso honey sundae!

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Recipes Featuring Rice Vinegar from a 123-Year-Old Japanese Artisanal Vinegar Company

Every good cook has their secret resources. Mine is The Japanese Pantry, who source ingredients made by Japanese food artisan families who have been making these products for generations. I enjoyed coming up with two simple recipes using the Pure Rice Vinegar from Io Jozo, a 123-year-old vinegar company. I hope you enjoy them as much as I enjoyed developing (and eating) them!

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Kokoro Care Packages with Products by Japanese Food Artisans

High quality Japanese food products that are not laden with chemicals and coloring are surprisingly hard to find here in the US. Recently, Marc Matsumoto from No Recipes (!) reached out and told me about Kokoro Care Packages. They offer monthly and seasonal care packages, filled with Japanese food products that are produced by small artisan producers all over Japan. So when they offered to send me a box to try, I was so excited!

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Summer Recipe Roundup

Summer is in full swing here in San Francisco! I always look forward to Saturdays at the Ferry Building Farmer’s Market and all the fresh, vibrant, and succulent Northern California produce that arrives at the height of summer. Here are some of my favorite recipes to celebrate the season, from the Nourish Co. archives!

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Nourish Co. All Day Zine

Food is one of the most important aspects of any culture, and recipes, especially can connect generations of people. They connect the past with the present and allow us to add to the traditions we were born into, while also making them our own. Food has been one of the most prominent ways in which I’ve blended my Japanese and Jewish cultures, so I’m very excited to share my first Nourish Co. All Day zine with you.

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Savory Potato Kugel with Preserved Lemon for Passover

I’m a savory person through and through. That’s why I was so excited to find recipes for savory potato kugel a few years back as I scrambled to think of something to bring to one of the first Passover Seders I was invited to. This potato kugel is bright in flavor (and presentation) with the addition of preserved lemons mixed in, and topped with fresh herbs and lemon zest. My favorite part is that it makes a great breakfast during the week of Passover.

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Hawaii-Inspired Hamantaschen

Purim, the most raucous holiday of the Jewish year is coming up on March 20-21. On Purim, we commemorate being saved with drinking, dressing up in costume, storytelling. Every year my tradition is to create a new take on a batch of Hamantaschen cookies, which are triangular, jam-filled cookies. This year, I’ve created Hawaii-inspired macadamia shortbread cookies filled with guava jam, an ode to my Dad’s upbringing in Hawaii. Enjoy!

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The Best Chocolate Chip Cookies with Matcha Salt

Years ago, I found my favorite chocolate chip cookie recipe and to this day, these are still the best chocolate chip cookies I’ve ever tasted. Since then, I’ve made a giant version of these cookies every year for Bryan’s birthday and for countless other life events for friends. As if these cookies couldn’t get any better, I’ve sprinkled matcha salt on them. Enjoy!

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Shabbat Morning Everything Bagel Strata

When we host Shabbat dinner, we always have leftover challah. Since I don’t like sweets in the morning, I created this everything bagel savory challah strata with lox for Shabbat mornings instead. Besides being able to assemble this the night before, the best thing about this recipe is that you can customize it to any amount of challah you have left!

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Scattered Sushi ちらし寿司 for Happy Occasions

One of the dishes that is a constant on my Japanese New Year table is ちらし鮨, chirashi sushi, or scattered sushi. This beautiful, colorful dish is made of sushi rice with celebratory toppings sprinkled on top. Not just for the New Year’s table, scattered sushi is served on happy, celebratory occasions. My Northern California version incorporates local dungeness crab, which is in season right now.

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