Tom cooks 19. Tenshinhan (crab omlette over rice) & miso soup

Tom officially has a new addition to his crab repertoire. This was the second time Tom made tenshinhan (crabmeat egg foo young with steamed...

Tom Cooks 18. Mame gohan (steamed rice with peas) & daikon, ninjin, age no itameni (daikon radish, carrot and thin deep-fried tofu saute simmered in broth)

One day Tom got particularly ambitious and decided to make a Japanese dinner consisting of five dishes for my birthday. Working hard all by ...

Tom cooks 17. Katsuo-kobu dashi & Tai-chan kukkii (bonito kelp stock & cookies for Tai)

Savory and chewy, and obviously mouthwatering for Tai, our dog. The first time Tom made katsuo-kobu dashi earlier this year, that was all h...

Tom cooks 16. Koebi no mabodofu (mapo spicy tofu with bay shrimp)

Practice makes perfect. I wonder how many times I heard this phrase on Japan's NHK Radio English Conversation Program . Hundreds, perhap...

Tom cooks 7: Ika no nitsuke (calamari in reduced soy sauce broth)

The other day, I was telling my friend how good Tom's chige ( jjigae Korean stew) was becoming. Tom joined our conversation, saying “I n...

Tom Cooks 6: Mayonnaise

"Is this it?" Tom said. That was another moment when Tom had some sort of culture shock, not about what I do but about what he has...

Tom cooks 5: Mabodofu (mapo spicy tofu)

He said, "You can make it." Of course I can. But if I do, he won't learn a thing. A friend once told me about how frustrating ...

Tom cooks 4: First misoshiru

A surprise was waiting for me this morning (March 4). Tom made miso soup. Did he finally figure out it's so easy to make after many, man...