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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 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 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)
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)
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)
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)
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