Chicken and Three-Color Pepper Stir-Fry Bento

Posted on 06. Wed, 2011 by grace in Fast Asian Recipe, Healthy Asian, Japanese, Poultry

By Makiko Itoh, The Just Bento Cookbook, Everyday Lunches to Go

This beginner bento is made with everyday ingredients that you may already have in your pantry. It can be assembled in twenty minutes or less without any advance preparation.

Japanese Spongecake (Katsutera)

Posted on 06. Tue, 2011 by grace in East Asian, Fast Asian Recipe, Japanese, Sweets

By Susie Donald, Masano Kawana and Adrian Lander, Japanese Homestyle Dishes: Quick and Delicious Favorites

This easy spongecake comes together in 10 minutes. The only difficult part about it is letting the cake cool completely before cutting into it for a slice.

Green Tea Bundt Cake

Posted on 06. Mon, 2011 by grace in Japanese, Sweets

By Joanne Choi, Week of Menus

This cake is not too sweet. It has a lovely green tea flavor and has a striking color and look to it. It also is easy to throw together quickly. It is similar in flavor to green tea ice cream.

Tapioca Pearls with Sweet Coconut and Cantelope

Posted on 06. Fri, 2011 by grace in Chinese, Sweets

By Jaden Hair, Steamy Kitchen

This beautiful, exotic dessert is wonderful to serve in the summer as a cool treat. It is a great ending to a barbecue dinner.

Mapo Tofu

Posted on 05. Sun, 2011 by grace in Chinese, Healthy Asian, Vegetable/Tofu

Courtesy of Periplus Editors

Chinese comfort food that is from the Sichuan provice. A delicious combination of soft tofu, hot bean paste (do ban jian or toban djan), or chili bean sauce made from chilies and fermented black beans. It is used to add heat to cooked dishes or as a dipping sauce.

Nagaimo Clam Chowder

Posted on 05. Wed, 2011 by admin in Fast Asian Recipe, Japanese, Soup

Nagaimo is a Japanese yam and is perfect to use as a substitute for potato in clam chowder

Sushi Rice

Posted on 05. Sat, 2011 by grace in Japanese, Rice/Noodles

By Hideo Dekura, Brigid Treloar, Ryuichi Yoshii, Authors of The Complete Book of Sushi

This recipe gives tips and instructions on how to make white, black and brown sushi rice.

Cold Sesame Noodle Salad (Hiyashi Chuka)

Posted on 05. Mon, 2011 by grace in Japanese, Rice/Noodles

By Sarah Marx Feldner, A Cook’s Journey to Japan: Fish Tales and Rice Paddies, 100 Homestyle Recipes from Japanese Kitchens

The great thing about this dish is that most of the ingredients can be prepared ahead of time so that all you have to do is boil the noodles and then assemble the dish just before serving.

Nagaimo Quick Bread

Posted on 05. Tue, 2011 by admin in Breads, Healthy Asian, Japanese

Quick bread made from Japanese Nagaimo Yam – similar to zucchini bread and carrot bread!

Nagaimo and Asparagus Warm Pasta with Orange Ginger Sauce

Posted on 05. Tue, 2011 by admin in Fast Asian Recipe, GF-Adaptable, Japanese, Rice/Noodles

One of my favorite Japanese vegetables is nagaimo. In the United States, unless you live near a large Asian population, you might not have heard of nagaimo before. It’s a yam that’s crunchy, fresh-tasting and can be eaten raw.