Chahan is Japanese fried rice.  Originally from China, this is an example of one of the many foods that has been  assimilated and changed for Japanese tastes.  The main difference between Japanese style fried rice and Chinese style is that with the Japanese style you mix the raw egg with the rice before cooking. Chahan … Continue reading


One of the dishes I miss the most from Japan is Yakisoba.  Every summer at the festivals, street venders would cook up big batches of the stuff and sell it to you topped with some dried nori flakes and red ginger.  They’d hand it out in a plastic box, sometimes wrapped with a rubber band.  … Continue reading

How to Make Tofu Dango (豆腐団子のつくり方)

For the final lesson of the school year at one of my visit schools we made Tofu Dango together. It’s simple and delicious, and a very healthy dessert, so I thought I would share the recipe. Ingredients: (材料) Tofu (豆腐) 300 g Shiratamako (白玉粉)250 g This is a rice flour made from glutinous rice. Glutinous … Continue reading