….This is a traditional Korean food but easy chicken porridge recipe you can make at home. If you cleanly remove the skin from a large chicken, stuff it with soaked sweet rice, jujubes, and garlic, add plenty of water, and boil it for an hour over high heat, it becomes…

….Yesterday, Steve’s mother sent a box of persimmons harvested from the backyard. I’m deeply grateful for her yearly generosity. Steve, you worked hard picking these persimmons! Thank you!!! They’re sweet and crispy. I love persimmons, but there are quite a few people who don’t prefer them. Today, I created a…

….The MiSo seasoned grilled fish made with plump and tender cod is one of the family’s favorite dishes. However, today instead of cod, I made MiSo seasoned grilled salmon. I marinated the salmon in the seasoning sauce for about a day and then baked it in the oven. The salmon…

….Have you ever tried a salad with thinly sliced shiitake mushrooms fried to a crisp, piled high on top of greens? When you pick up one of those thinly fried shiitake slices and take a bite, it’s wonderfully crunchy and keeps you reaching for more with your chopsticks. Underneath the…

….A few days ago, I experienced severe pain due to indigestion. Despite that, I had to dine out because of an unavoidable lunch appointment. Fortunately, it was at the Japanese restaurant @nobu in Palo Alto, so I felt a bit more at ease. As I perused the menu, my eyes…

…A soufflé is an egg-based dish made by whipping egg whites into meringue and carefully baking it in a pan to create a very soft, cotton candy-like texture. When eaten immediately after cooking, it’s fluffy and soft, a delight for both the eyes and the palate. However, over time, the…

….As the chef described, saying that anyone could easily make it, I took out the ingredients from the fridge. After peeling a few fresh chestnuts, the ingredient preparation was easily done. Memories of the chestnut, hanging like sea urchins with sharp spines, when the chestnut ripened and fell, sometimes bursting…

….Pickled sushi ginger, or shoga, is a Japanese pickle made by brining thin slices of young ginger in a mixture of vinegar, sugar, plum extract, and salt. It boasts a refreshing sweet and sour taste with a hint of spiciness, making it a popular side dish to serve with sushi. …

….One of the best energy-boosting dishes in Korea, this soup is made by simmering oxtail for an extended period. The meat on the oxtail bone is chewy and flavorful. I prepared a delicious oxtail soup by simmering plenty of water in a large pot and adding a generous amount of…