Appetizers
-
Continue ReadingSpam arrived to to Hawai’i along with all the soldiers and sailors during WWII because of it’s long shelf life. It soon made it’s way into the hands of the locals and in the early 80’s, Barbara Funamura – a Japanese-American woman from Hawaii, invented Spam Musubi. It combines two local favorites, Spam and Rice…
-
Continue ReadingThis is a simple and classic recipe for delicious Crab Cakes. There’s very little filler in these, so the other ingredients enhance the flavor and act as a binder for lump crab. You can steam fresh crab and harvest your own crab meat, or look for the lump crab meat in the refrigerated seafood section…
-
Continue ReadingBánh Khọt is the baby cousin to Bánh Xèo, they share a similar type of batter, but the cooking technique and texture are different. Bánh Khọt is very crispy on the bottom, while the middle stays tender and with every bite you have a delicious piece of shrimp garnished with scallions – mung beans and…
-
Continue ReadingTypically the only time you’ll see Crispy Salmon Skin on a menu is at a sushi restaurant as temaki hand rolls, it may sound weird to some people, but it’s super delicious. Crispy Salmon Skin is the tastier & healthier version of pork rinds – they are no-carb, extra crunchy, and packed with Omega-3 fatty…
-
Continue ReadingIn Japan, you can find hanetsuki gyoza or gyoza with “wings” pretty easily – I haven’t found any restaurants in the states that serves it this way so I always make it like this at home, even when I’m cooking frozen gyoza. It creates and extra crispy texture on the bottom of the gyoza, while…
-
Continue ReadingA little over a decade ago, my husband and I went to a quirky indoor amusement park in Tokyo called Namja Town, it’s located in Ikebukuro’s Sunshine City. We had so much fun and got to try so many amazing dishes. They had endless desserts, ice cream, a pudding museum and one of their most famous attractions…
-
Continue ReadingFun and spooky Black Widow Spider Deviled Eggs made in the Instant Pot! They are classic delicious deviled eggs with black olive spiders, fukujinzuke for the hourglass and paprika sprinkle for the blood splatter. The perfect festive appetizer for Halloween. Be sure to click on the accessories list below to get the most out…
-
Continue ReadingKabocha, the sweeter, more flavor cousin of butternut squash. My husband’s favorite korokke is Kabocha Korokke, we use to get them all the time at our local izakaya Kappo Honda, but now that we’re thousands of miles away from there, I’ve started to make it at home for him. The kabocha filling is smooth, slightly…
-
Continue ReadingOne of my favorite meals, Crispy Vietnamese Egg Rolls with a giant bed of green leaf lettuce with tons of various herbs! I love the different flavors and textures you get from this meal – make a wrap and dip it into nước chấm (Vietnamese dipping sauce) to bring all the flavors together. This is…
-
Continue ReadingThis is my copycat of Chipotle Bitchin’ Sauce. Years ago before Bitchin’ Sauce went national, I used to pick this up all the time from Vista Farmer’s Market in San Diego County. I was so surprised to see it last week at my local Costco, they’ve really gone huge now, and for good reason –…
Hi everyone! I’m Van, the creator and recipe developer for FOOD is a Four Letter Word. Follow this page for delicious & eclectic recipes. I hope you find something that you enjoy making on here.
-Van
Shop Unique + Cool Kitchen Gadgets
