Japanese
-
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 ReadingKatsu Curry is one of my family’s favorite meals, so I make this pretty often. If I have extra time, I’ll make cute panda bear onigiri for my kids, they just love it! It’s an easy recipe, but you do have to be good at multi-tasking to get everything ready in a timely manner.…
-
Continue ReadingIf you’re a foodie, you might already know about this Japanese Fried Chicken Rice Cooker Hack that went viral last December. You simply cook rice and left over cold fried chicken in your rice cooker – it’s popular in Japan (where KFC still makes good fried chicken), then everyone all over the world busted out…
-
Continue ReadingEvery year when the weather turns a bit cooler I dream of all the endless and unique ramen shops I tried in Tokyo. I also recall all the times I waited in line for my local ramen shops Hokkaido Ramen Santouka and Kitakata Ramen Ban Nai to open on abnormally cool California mornings. There’s something satisfying…
-
Continue ReadingChashu is a must have topping for Japanese ramen, I’ve adapted Nami’s Recipe from Just One Cookbook for the Instant Pot – you can check out her original stovetop recipe here, she also has the option to make rolled chashu which I skipped to make it easier. The pork belly is cooked to perfection in…
-
Continue ReadingThis is super simple recipe on how to make Ramen Eggs (Ajitsuke Tamago) which are soft-boiled eggs that are marinated for a few hours in a simple soy sauce mixture – they are perfect for ramen, with a bowl of rice or even on their own as a delicious high protein snack! Be sure to…
-
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 ReadingKabocha (Japanese Pumpkin) is my favorite winter squash – I think it has the best flavor, being sweeter and more flavorful than butternut squash. This is a simple way to steam Kabocha in the Instant Pot, the skin is edible, so if you want it eat with the skin, scrub it well before cooking. After…
-
Continue ReadingIf you’re a foodie, you might already know about this Japanese “KFC” Fried Chicken Rice Cooker Hack that went viral last December (Rice Cooker Recipe Here). You simply cook rice with broth and your left over fried chicken in your rice cooker – it was super popular in Japan (where KFC still makes good fried chicken),…
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
