Now is the season of the Maine shrimps. Yey!
I really believe the best way to enjoy this sweet fresh shrimps is simply eating as is…means Sashimi!
I love American candied yam using a lot of sugar and butter. And I believe many of you who likes it will love Japanese ones, often called Daigaku imo （大学いも） as well.
Ankimo is a liver of monkfish which is appreciated as Japanese traditional winter delicacy. It is not too difficult to make this fancy appetizer to swoon your guests.
If you like pork, this is the killer. The soy sauce based cooking sauce gives wonderful flavor even into the soft egg yolk.
Don’t pay too much attention to shrimps, see the pork and eggs!
Gyoza is said originated in China but has established as one of the most popular foods in Japan. Steamed, boiled or deep fried, there are many different ways to cook gyoza but the most common and popular fashion in Japan is pan-fried.
This is another very popular Japanese dish in the US. Do not go for a bottle of teriyaki sauce. So easy to make.
Tempura is a popular Japanese food in the States and as well-known as sushi. It is not too difficult to make.
