Buta kaku ni is braised pork belly, with a rich soy sauce and dashi-base broth, and melt-in-your-mouth tender. This is Japan's most popular pork belly dish.
This bright orange kabocha yokan is a Japanese treat made with kabocha and agar-agar. This dessert is healthy, quick, easy, vegan-friendly, and gluten-free.
Tang zhong is the secret to Asian bakery milk bread that stays soft, moist, fluffy, and fresh for days! Learn how to make this lovely bread with my recipe.
Enjoy daikon in winter with this simple and elegant Japanese braised daikon dish, served with a simple miso sauce from red miso, sugar, sake, and mirin.
Tori misoyaki is Japanese grilled chicken with a miso-mirin glaze. Don't forget to prepare the onion miso soy sauce to serve with the grilled chicken.
Fluffy and soft Japanese matcha steamed buns using rice flour so these steamed buns are gluten-free, on top of being delicious, and also not too sweet.
How to bake Chinese bakery style sausage bread with my easy recipe, with detailed step-by-step guide to create the braid shape for the sausage bread.
How to bake Asian bakery style ham and mayonnaise bread with nori seaweed sprinkles, with detailed step-by-step guide to shaping the bread roll.
How to bake a fluffy, pillowy, soft, and moist matcha marble chiffon cake, with step-by-step photo guide to create marble pattern.
How to make your own homemade Japanese curry roux, Japanese curry powder, and garam masala; and how to cook Japanese chicken curry with homemade curry roux.
Turn butter, honey, and sweet potato into amazingly soft and fluffy sweet potato bread. This is another level of Asian bakery style milk bread.
Easy two-layer agar-agar Japanese dessert. The base layer is mizu yokan, which is basically red bean paste (anko) agar-agar. And the top layer is matcha kanten.