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.

Oolong Tea Chiffon Cake

Posted on 01. Fri, 2011 by grace in Japanese, Sweets

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

Like most Japanese desserts, it’s still fairly good for you—or not that bad for you, depending on how you look at your glass. But the thing I like most about this chiffon cake is that it’s simple. When making the cake, you can use whatever type of tea you prefer.

Golden Thread Eggs (Kinshi Tamago)

Posted on 01. Sun, 2011 by grace in Condiments, Japanese

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

These egg threads are often used as a garnish at the end of cooking to add a pop of color to a dish.

Miso Filled Rice Patties

Posted on 10. Tue, 2010 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

This version of Konetsuke reminds me of a peppermint patty: Two layers of rice surrounding a thin layer of miso and packaged miso works well.

Deep Fried Tofu in Sweet Fish Stock (Agedashi Tofu)

Posted on 10. Fri, 2010 by grace in Japanese, Vegetable/Tofu

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

Although this is a classic Japanese recipe, toppings will vary from household to household. The following is how my friend Atsuko does it. Mentsuyu—or the more professional term warishita—the sauce poured around this fried tofu, is a multi-purpose condiment commonly found in the Japanese kitchen.

Sesame Fried Chicken (Tori Kara-age)

Posted on 10. Tue, 2010 by grace in Appetizers/Dim Sum, Asian Snacks, Japanese, Poultry

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

Japanese fried chicken, is one of the most popular “snack” foods in Japan. You are guaranteed to find it at any street festival, as an addition to most o-bento (lunch boxes), and in the “grab ’n go” prepared foods section of larger grocery stores. But it is Atsuko’s masterful version—perfectly tender chicken on the inside and a crispy, not-too-oily exterior with just the right amount of sesame flavor—that I look forward to on each visit.

Sarah Marx Feldner

Posted on 01. Tue, 2010 by grace in Chefs

Sarah Marx Feldner Sarah Marx Feldner has been in the food business for over 15 years. She started as the early-morning baker at a co-op and is currently Senior Editor for tasteofhome.com. She obtained a master’s in Library and Information Science from the University of Illinois with an emphasis on Culinary Collections and Food Research. While in graduate school, she wrote food reviews for the local weekly and co-hosted a morning radio show. In addition, Sarah has apprenticed with the nationally known spice family, the Penzey’s, and served as Associate Editor for Cuisine at home magazine–where she developed recipes, wrote articles, and assisted with photo shoots. She also worked as a pastry chef and writes a regular food feature for [...]