A Little Pause for Fall
but I'll be back!
Dear Sensei
Stories, lessons, and flavors from the diary of black, female sushi chef.
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Latest episodes
How to Make Nori Jam
And a first taste of Seaweed Sundays
Japanese Sweet Potato Creme Brulee
My plant-based take on the wildly popular treat
How to Make Eggplant Unagi
A very simple yet versatile plant-based recipe
How to Make Dessert Furikake
A nutty, toasty sprinkle made for ice cream, fruit, and more
Chilled Spaghetti Squash “Somen”
A light, chilled dish with dipping sauce and crisp toppings
How to Pickle Collard Greens
A soy sauce brine turns this Southern staple into a quick tsukemono-style pickle
Five Japanese Foods You Think Are Vegan but Might Not Be
what to watch for when dining out or shopping for ingredients
How to Make Plant-Based Okonomiyaki
a savory, cabbage-filled pancake you can make your own
The Sushi Roll Style Guide
A sushi chef’s breakdown of the most common maki styles