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Ponzu sauce

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No-Fold Gyoza

No-Fold Gyoza

No-Fold Gyoza are Gyoza dumplings with pork filling but without complicated folding. Usually, you seal the Gyoza skin to keep the filling neatly inside by making kind of troublesome pleats. But here, the filling is merely wrapped in the skin by rolling. Super easy! It may not look as pretty as the regular one, but it’s still as tasty as always. This also freezes beautifully. One day make multiple batches and freeze, and have Gyoza dinners later on busy nights. No defrosting needed beforehand, but just cook a little longer. Hope you try this simple but delicious Gyoza soon!

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Hiyayakko (cold tofu salad) Recipe

Hiyayakko (Cold Tofu Salad)

Hiyayakko is a cold tofu salad with some toppings and soy sauce.  It is fresh and cold, and perfect for hot summer.

If you live in Japan, you can buy tofu from supermarkets, but also from tofu shops in almost any town (is that still true?.. I hope) where they make fresh hand-made tofu daily.  Fresh tofu has a stronger soy bean flavor than packaged tofu you can buy in the US, and it almost doesn’t need any more flavoring.   When you eat uncooked tofu like Hiyayakko, you want to have that kind of quality tofu.  However, it is almost impossible to get outside Japan unfortunately.

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Mizutaki Recipe

Mizutaki (Japanese hot pot)


Mizutaki  (水炊き) is a kind of hot pot dish (called Nabemono or simply Nabe) in which fish or other kinds of meat and vegetables are cooked in unseasoned fish broth and dipped in tangy Ponzu sauce.  It is cooked in a ceramic pot called Donabe, right at the dinner table using a portable gas stove and we eat it as we cook.  It is somewhat similar to Sukiyaki.  But Mizutaki is an even more perfect food for cold weather.

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