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http://www.lafujimama.com
A home cooking blog dedicated to exploring the relationship between food and culture. My recipes are a fusion of different tastes, influenced by the variety of places I've lived and the people I have met. LFM also features the Washoku Warriors, a group cooking through Elizabeth Andoh's Japanese cookbook, Washoku.
“I don’t think a really good pie can be made without a dozen or so children peeking over your shoulder as you stoop to look in at it every little while.” — John Gould Ok, so maybe I don’t have a dozen (read full article)
My mom’s side of the family is a lot of fun. We have a family email system where we can send out one email and it goes out to the entire family. Not only does this facilitate some hilarious family banter and the sharing of (read full article)
The Japanese do some amazing things with cake and pastry. They have embraced many Western desserts and made them uniquely their own in many ways. I love a good Japanese sponge cake—moist, light and airy, and not overly sweet (read full article)
Walking through the Shibuya train station in Tokyo, Japan can be shear torture at times. This is not because it is a busy station where it is easy to get turned around if you are not familiar with it, although this is true. It is due to the fact (read full article)
* Find out how you can help to save the life of my friend’s little boy. * ================================================================= A couple of weeks ago I got an email from Lauren, the talented creative force behind Celiac Teen. She exp (read full article)
I love tsukemono. For those of you not familiar with this category of Japanese cuisine, tsukemono can be loosely translated as “pickles.” But calling tsukemono pickles is really kind of a misnomer. Tsukemono are items that have bee (read full article)
Happy Hinamatsuri! I hope you are all having a wonderful day! One of my guilty pleasures is reading オレンジページ (Orange Page), one of my favorite Japanese magazines. I was recently flipping through the February 17, 2010 issue and saw a (read full article)
Happy Mardi Gras (”Fat Tuesday”)! After all of the stuff that has been coming out of my kitchen in the past couple of weeks (Churro Wontons with Salted Butter Caramel Dipping Sauce, Pavlova with Nutella Mousse, and Super Bowl Chocolate (read full article)
February 5th is a very important day in the Fuji household. No, it’s not anyone’s birthday or our anniversary–it’s World Nutella Day! Thanks to Sara of Ms. Adventures in Italy and Michelle of Bleeding Espresso, Nutella wa (read full article)
Superbowl Sunday! I know some of you are in it for the football…me, not so much, I’m a college football kind of girl. Mr. Fuji? He likes the football. I personally love the commercials and the excuse to eat lots of yummy munchies. (read full article)
I gain so much inspiration from so many people in my life. Since the food community is all about sharing in the collective experience, I am spotlighting some of those people. It has been forever since my last post in the spotlight series! Toda (read full article)
Today being the last day of the Miso Soup series, I’d like to now broaden your “miso horizons” by giving you more options when it comes to what goes into your miso soup. Really, anything you feel like putting in your soup can be (read full article)
So now we’ve talked about miso soup and we’ve learned to make dashi. As I said in my last post, making miso soup consists of 3 steps: 1) Making dashi. 2) Cooking the vegetables, fish, and other ingredients in the dashi. 3) Adding the m (read full article)
I love recipes that use up little leftovers bits of previous meals. Good examples that I’ve shared in the recent past are kalua pig tacos (using leftover kalua pig) and zakkoku mai onigiri (using leftover zakkoku mai). Tori Zosui is anothe (read full article)
You can find me guest posting over at bell’alimento (one of my all-time favorite blogs)! I am sharing my recipe for Brown Sugar Tea Cake—a light (low calorie and low fat!) cake that isn’t light on flavor. Starting tomorrow, the r (read full article)
Inevitably when I make a pot of rice to go along with dinner we don’t eat it all. More often than not, the rice that is left over isn’t enough to accompany another meal. So what to do with that little bit of leftover rice? This conu (read full article)
In his book Ratio, Michael Ruhlman writes, “Everyone should be able to make bread when they want to, but rarely do we because of the perceived effort involved.” Ruhlman is right. There are too many people out there who do not make b (read full article)
Milton Snavely Hershey, the founder of the Hershey Chocolate Company, once said, "Caramels are only a fad. Chocolate is a permanent thing." With that in mind, I figured I had better help you out by taking the caramel recipe I sh (read full article)
Milton Snavely Hershey, the founder of the Hershey Chocolate Company, once said, "Caramels are only a fad. Chocolate is a permanent thing." With that in mind, I figured I had better help you out by taking the caramel recipe I sh (read full article)
Today you get double the love from me! Head on over to Rasa Malaysia to read my guest post about one of Squirrel's favorite foods—shoyu tamago (Japanese soy sauce eggs). (read full article)
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