Recipes

• Traditional Japanese Breakfast
• Smoked Salmon with Quail Egg
• Smoked Salmon on Pressed Rice
• Yaki Onigiri
• Pan Roasted Lamb Loin with Sweet and Sour Relish and (Smoky or Grilled) Eggplant Puree
• Grilled Sea Bass with Miso-Mustard Sauce
• Japanese Sweet & Savory Potato Bites
• Seared Hawaiian Ahi with Wild Rice and Basmati Rice in a Shiitake Teriyaki Beurre Blanc
• Tonkatsu-Style Butterflied Pork Chops with Watercress Salad
• Macadamia Nut Crusted Onaga (Ruby Snapper) With Maui Onion Relish
• Japanese Beef and Vegetable Stew
• Chawan Mushi with Shrimp and Spring Peas
• Miso-Cured Black Cod With Chilled Cucumbers
• Teriyaki Chicken Meatballs
• Burrata, Japanese Tomatoes, Panzanella, Wild Arugula
• Lamb Bulgogi with Asian Pear Dipping Sauce
• Asian Noodle Salad with Eggplant, Sugar Snap Peas, and Lime Dressing
• Salt-Grilled Spanish Mackerel
• Kohlrabi Slivers and Pea Shoots with Sesame Dressing
• Rintaro's Beef Curry
• Green Tea Cheesecake with Raspberries and Raspberry-Mint Tisane
• Japanese-Style Potato Salad with Daikon and Cucumber
• Jumbo Lump Crab Cakes
• Chili Chicken Pitas with Spicy Hoisin Mayo
• Eggplant with Bacon Miso
• Black Cod Cooked with Sake
• Japanese-Style Crispy Pork
• Japanese Rice with Black Olives and Orange Zest
• Japanese Coleslaw with Sesame Seed Dressing
• Japanese Turnips with Miso
• Green Beans with Miso and Almonds
• Stir-Fried Japanese Ginger Pork
• Japanese Minced Beef
• Japanese Salted Chicken Wings
• Japanese-Style Fried Rice (Chahan)
• Spiced Ground Beef and Grilled Japanese Eggplants with Maple Syrup Sauce
• Shrimp Cakes with Wasabi Vinaigrette
• Cucumber-Aloe Cocktail
• Wasabi Salmon With Bok Choy, Green Cabbage, and Shiitakes
• Japanese Cucumber Salad with Miso Dressing
• Salmon Teriyaki
• Gyoza (Japanese Dumplings)
• King Oyster Mushrooms with Pistachio Purée
• Steak and Eggs Korean Style
• Red Curry–Marinated Japanese Eggplant
• Seared Ahi with Brown Rice and Pineapple-Ginger Broth
• Ambrosia Sauce
• Steamed Japanese Rice
• Miniature Crab Cakes with Mustard Mayonnaise
• Savoy Slaw with Mint and Cilantro