How elegant and fancy is this matcha mille crepe cake? The uniformity of each individual crepe stacked up so high and mighty. The thin layers of cream evenly distributed between each crepe. The finishing dashes of powder on top. I find the simplicity of the cake so lovely.This vegan matcha mille crepe cake has only…
Growing up in Koreatown, Los Angeles, I was spoiled by our neighborhood Korean bakery that supplied an abundance of Japanese milk breads. I treated these milk breads like any other white bread- eating them with eggs, peanut butter & jelly, or on it’s own. It wasn’t until years later where I realized the white bread…
Soy beans are amazing! You can boil and blend them to make soy milk, ferment them to make tempeh, or curdle them to make tofu. Those are the common, popular types of soy products but have you heard of roasting them to make soy bean powder, or kinako? They’re usually available in Asian grocery stores but…
Japanese curry is my favorite. I grew up thinking this delicious curry was Korean because I had it so frequently. How wrong I was! The undeniable popularity of this classic, comfort dish is evident in Japanese markets and restaurants as they offer curry over noodles, curry over rice, curry bread, curry with Katsu, or curry…
This oil-free, baked vegan katsu is crispy on the outside while firm on the inside. It’s the perfect comfort food dish.