Naomi Kuwabara



Kyuri and Ume Kounomono

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I wanted to make a distinction between tsukemono and kounomono dishes which are both picked vegetables and prepared in similar ways, however kounomono dishes include fragrant ingredients such as shiso, umeboshi or myoga.This recipe has...
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Ohitashi

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Ohitashi is traditionally made with spinach but other green leafy vegetables can be used. There's nothing fancy about this dish but over the years I've become more fond of it. There are no special cooking...
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Tamago Osuimono

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Matsutake gohan should only be paired with an osuimono for two reasons: 1) They are both fancy foods and 2) you don't want a strong miso soup flavor to overpower the matsutake.I was inspired by...
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California Matsutake Mushrooms

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Oh matsutake, matsutake...where for art thou matsutake? Japan has a love affair with matsutake mushrooms, however they are so expensive that it's almost a forbidden love affair. A single matsutake mushroom can cost hundreds of...
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Matsutake Gohan

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Celebrate fall with matsutake. The most frugal way to enjoy your not-so-frugal mushrooms is with matsutake gohan. This build-a-meal is a little bit gouka (fancy) because of the matsutake but is also very simple, being...
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Soybean Sprout Soup

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This is the conclusion recipe for the Yakiniku build-a-meal. It isn't too time consuming since the marinade for the yakiniku is pre-made and the meat is already cut and ready to go. The only thing...
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We Blog the World (WBTW) was founded by Renee Blodgett whose initial goal was to cross pollinate ideas and stories across the globe with the hope of providing a deeper understanding of cultures foreign to our own. It has morphed from its earliest days and is today dedicated to Transformative Travel, at the crossroads of where adventure, wellness and luxury meet. From some of the most passionate voices on the web, you’ll find rich storytelling and photography from every continent. Read More.

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