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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.
Yesterday I had one of those days where nothing got done. Actually, let me rephrase that. Things got done, just not the things on any of my “To Do” lists. It was one of those days where both of the girls seemed to b (read full article)
I’m a huge fan of oysters. Not only are they delicious, but I think they are a whole lot of fun to shuck, once you get the hang of it. Oysters are also a highly sustainable seafood choice, and the next stop on our sustaina (read full article)
Seafood sustainability is an issue that is growing bigger by the minute. Due to our fishing methods, environmental issues, and pollution, our oceans are in trouble. Over 90% of the large predatory fish such as shark, swordfish a (read full article)
I am in love with this udon noodle bowl I got from the company Flavour Design Studio. Isn’t it gorgeous? I love the way it’s designed to be easy to hold, with a hole for your thumb to fit through, and I love the groo (read full article)
I am currently on vacation. Mr. Fuji and I are in Cancun, and as you read this, we are hopefully lounging on a beach enjoying some sunshine or exploring the ruins of Chichen Itza! While I’m gone, two dear sweet friends are (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)
The last time I made lasagna completely from scratch (including the noodles) was over a year ago for the March 2009 Daring Bakers Challenge. I have hand rolled pasta my whole life. That’s not to say that I’ve been making LOTS of homem (read full article)
I was contacted recently by Ali, who writes the blog Fat to Fit, about a challenge she was hosting called the Healthy Slow Cooker Challenge, in which participants were being challenged to cook at least one healthy slow cooker meal this week. Tuesda (read full article)
The sounds of traffic were loud in my ears as Mr. Fuji pushed the button that slid open the door to the little nondescript noodle shop on a busy street of Tokyo. A small counter curved around an open kitchen, with swiveling bar stools beneath it (read full article)
I love cookbooks and I own an embarrassing number of them. For the most part though, I don’t actually cook from cookbooks. I use them as inspiration and resources for research. There are a few, however, that stay on a special shelf, beca (read full article)
One of the simplest ways to prepare tofu is to make tofu steak. And let me tell you, it is delicious. It is lightly crispy on the outside and creamy on the inside. This dish shows that tofu doesn’t have to be disguised as something else, (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)
** This week we’re getting ready for Hinamatsuri (Japanese Girl’s Day, March 3rd) next week! Another traditional menu item eaten for Hinamatsuri is Chirashi Sushi (”Scattered Sushi”). I shared my friend Noriko’s recip (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)
I’m excited to welcome Patti of Worth The Whisk here as a guest blogger on LFM today! Patti is a talented to force to be reckoned with (just go take a look at her This Is Patti page and you’ll know what I’m talking about), and my k (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)
A lone sweet potato sat on my counter looking forlorn and unloved. It made me feel guilty every time I looked at it. I needed to use it . . . I wanted to use it, but was feeling wholly uninspired. Then a happenstance trip to the grocery (read full article)
A lone sweet potato sat on my counter looking forlorn and unloved. It made me feel guilty every time I looked at it. I needed to use it . . . I wanted to use it, but was feeling wholly uninspired. Then a happenstance trip to the grocery store c (read full article)
“Rational habits permit of discarding nothing left over, and the use to which leftovers (and their economic allies, the wild things of nature) are put is often at the heart of a cooking's character.” – Richard Olney (1835-1917) (read full article)
One of the best things I ate during the Foodbuzz Festival last month was a Porchetta Sandwich from Roli Roti at the Taste of SF Street Food Fare the first night of the festival. The sandwich was absolutely incredible. The pork was mouth (read full article)
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