Karashi renkon /deep-fried lotus root with mustard-flavored miso

A regional specialty with 400 years of history from Kumamoto in southern Japan. It makes a great appetizer, as the dish was originally desig...

Suigyoza no chige-fu nabe / jjigae-style hotpot with shui jiao dumplings

A spicy red hotpot for chilly days, very filling yet gentle on your stomach. Have lots of fresh lemon wedges ready -- they will work some am...

Horenso no shami-ae / spinach with dried shrimp dressing

A light spinach side dish with a Chinese twist. Make sure to soak shami -- little salted dried shrimp -- long enough in water to get maximum...