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    156 Recipes

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    Shochu (Japanese spelling), Awamori (Okinawan) or Soju (Korean spelling) is distilled alcoholic beverage very popular in Japan, Okinawa, and Korea. It is not sake (rice wine) and recommend sake, vodka or whiskey _not be_ used because shochu tastes totally different from those. In Japan Chu Hai can be purchased in cans and though not very good, they are hugely popular there among younger generation. Most younger people in Japan prefer wine or chuhai and not sake. This one is very basic Chu Hai.

    Recipe #285566

    This was originally known as Morgan Hill Garlic Mushrooms, but since more people are familiar with Gilroy name from the annual Gilroy Garlic Festival in Gilroy, CA I am posting with the Gilroy name. This was from 1979 contest and oh so good. Marinated mushrooms became very popular in the late 1970's and this is a wonderful recipe highlighting both garlic and mushrooms.

    Recipe #315763

    Here is another shochu cocktail known as chu hai in Japan. The word Chu Hai is shortened form of shoCHU HAIball. This one uses mango nectar. It is equally good as peach, apricot, and sweet and sour.

    Recipe #285585

    Here is another one I like a lot using shochu. We usually buy a whole case of various nectar juice including apricot, peach, mango, etc. I love using these to make this cocktail as well.

    Recipe #285569

    This is not your typical gloppy sweet and artificially dyed sweet and sour sauce you normally find in lots of Chinese restaurants in the U.S. It's not red but the taste of this dipping sauce is much more complex and just plain tastier. I hope you like it with your spring rolls or egg rolls. Even fried wontons. This recipe comes from A. Nguyen's book. For variation, use pineapple juice in place of 1/2 C water for tropical flavor.

    Recipe #447509

    In Japanese kunpu is the breeze that wafts in during the early summer months, carrying with it the aroma of just opened leaves. The main ingredient is matcha, a powdered green tea used in the tea ceremony. It has beautiful color as well as certain bitterness and depth. You can purchase matcha from Japanese markets or online. I like using brand specially used for cooking/baking/drinks as shown on the photo. If you prefer your drinks stiff, you can skip club soda. I enjoy both ways. If you need info on where to obtain matcha, you can zmail me.

    Recipe #304854

    I love saltwater clams cooked in many styles. The biggest factor in cooking clams is to not overcook. As soon as they are opened, they are done. Get rid of any clams that do not open because they are dead before cooking. In this recipe, I am using smallish, about 1 1/4 inch diameter clams or cockels. If you are using larger or smaller clams, adjust the number of clams accordingly. This recipe goes great with crusty French bread for dipping in the cooking sauce and crisp dryish white wine or dry rose.

    Recipe #395067

    This makes very creamy overnight muesli. The idea comes from Taste of Food. Their version uses low fat strawberry yogurt. I prefer mine plain yogurt. You can add any fruits such as strawberries (fresh or freeze dried), raspberries (fresh or freeze dried), fresh blueberries, apples, pears, and bananas. I like using multi-grain found at Trader Joes which combines oats, barley, wheat, and rye. I also throw in about 2 T flax seed powder that I grind once a week from seeds. This makes a thick muesli and it does need to be lightened with more milk at the table.

    Recipe #386505

    This salad dressing comes from Sam Choy, one of my favorite Hawaiian chefs along with Alan Wong and Roy Yamaguchi. The dressing is good just as it is, but you can also use this dressing as a jumping off place for improvising such as addition of garlic, hot pepper, etc. Ono good!

    Recipe #283887

    Lemongrass is used as skewers in this recipe, but it's optional and you can certainly use bamboo sticks instead. The recipe is ideal for outdoor grill, indoor grill, or under the broiler and makes 1 skewer with 3 shrimp per person as appetizer for 4 servings. If you want to make this as main dish, make 2-3 skewers per person.

    Recipe #471904

    After looking at other guava margarita recipes, I decided to create my own because I do not care for all the sweet drinks out there and wanted to use what I have from my yard. I have Meyer lemons and guavas but guavas are not in season so used Kerns guava juice/nectar. I was also looking for the pinkish hue and added grenadine to boost the color.

    Recipe #495018

    Sunomono means vinegared things in Japanese and you can use many ingredients to make it. Typically it's made with cucumbers along with other ingredients. In this recipe, atypical ingredient is added - potatoes. I use crab here, but feel free to sub cooked shrimp or any other cooked seafood. If you are using regular American thick skinned cucumber, peel and remove the seeds.

    Recipe #375502

    This recipe comes from America's Test Kitchen and the only change I made is using minced green onion instead of chives since chives are harder to find and more expensive. I always have green onion as well as other ingredients on hand.

    Recipe #484528

    This is a Malay style pungent sauce used as condiment for many dishes. This sauce can also be fried but the aroma is very strong. I prefer the sauce uncooked.

    Recipe #272176

    Bon Appetit Mar 1977, page 6. See also for recipe Wheatley Hills Marinara Sauce

    Recipe #411050

    This recipe is from Jean Anderson and her book "A Love Affair with Southern Cooking" literally bring tears to my eyes because she really loves Southern cooking and it shows through history, personal experiences, stories, etc. It's like reading a novel and so full of passion and love for cooking. According to her not many Southerners beyond northern Alabama know this sauce. It is used to marinate everything from chicken to fish. Also can be used as a dip for fresh veggies and in my case used as a dip for cracked crab and chilled cooked shrimp. Speak of delish! I had this sauce with Dungeness crab, coleslaw recipe from Dinosaur BBQ and gruner veltliner wine. Perfect.

    Recipe #342051

    This is sometimes served with sashimi pieces instead of soy sauce. Normally I use bonito flakes, but since it's hard for many people to find it locally I am subbing dashi powder aka bonito powder.

    Recipe #356620

    Although you can use American sweet potato, it is best with Japanese sweet potato if you can find it. Besides asparagus and sweet potato, you can certainly add slices of kabocha and green beans as well. This is a very basic miso soup and you can add other ingredients as well. This makes small 4 servings ie what I call Japanese serving size, less than 1 cup per person.

    Recipe #398384

    Worried about deep frying foods? I am. Especially as I've gotten older, I try to look for ways to cut oil especially bad oil in my foods. This recipe makes wonderfully crisp fried fish with minimal oil; for example, 1 Tablespoon olive oil for 2 pieces (4-oz each) fish in less than 6 minutes. Works great for most white fish fish such as halibut, flounder, red snapper, rockfish, mahi mahi, orange roughy, cod, ling cod, and even salmon. It is best with a fish thickness no more than 1 inch.

    Recipe #476681

    I'm on a verjus kick! This recipe comes from MacCallum House Restaurant, Mendocino, CA.

    Recipe #431858

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