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- 2012 [3]
- 2011 [11]
- April [1]
- February [3]
- January [7]
- 2010 [157]
- December [9]
- November [14]
- October [15]
- September [15]
- August [16]
- July [31]
- Ingredient in the Spotlight: Sansai Mix (Mountain vegetables)
- Ingredient in the spotlight: Mirin (Japanese cooking wine)
- Kyuri and Wakame Sunomono (Pickled Cucumber and Wakame)
- Ingredient in the Spotlight: Sanbaizu
- Chicken and Daikon no Nimono
- BAM 17: Classic Chawan Mushi, Braised Chicken and Daikon, Cucumber and Wakame Sunomono and Rice
- Ingredient in the Spotlight: Ginnan
- Ingredient in the Spotlight: Umeboshi
- Daikon Umeboshi Dressing Salad
- Sweet Corn and Onion Miso Soup
- BAM 16: Stuffed Anaheim Peppers with Chicken and Sticky Rice, Sweet Corn and Onion Miso Soup and Daikon Salad with Umeboshi Dressing
- Ingredient in the Spotlight: Mitsuba
- BAM 15: Oyakodon (Chicken and Egg Rice Bowl)
- Easy Clear Noodle Soup to go with your Cha-han (fried rice)
- Pancetta Cha-han (Fried Rice)
- BAM 14: Gyoza (pot stickers) the way the Restaurant Chefs make them, Pancetta Fried Rice, Noodle Soup
- Daikon Tsukemono with Shiso and Olive Oil
- Ingen (Green bean) Goma-miso Ae
- Gobo (Burdock Root) wrapped in Beef
- BAM 13: Tsukimi Somen Miso Soup, Beef Roll with Gobo, Ingen (green bean) Goma Miso Ae, Daikon and Shiso Olive Oil Tsukemono and Rice
- Potato Daikon Leaf Miso Soup
- Salmon Foil Yaki with Shimeji and Green Onions
- Ingredient in the Spotlight: Shimeji (Beech Mushroom)
- BAM 12: Kimpira Gobo, Salmon Shimeji and Green Onion Foil Wrap, Potato Daikon Leaf Miso Soup, Rice
- Kabocha Dango with Tsubuan (Red bean)
- Potatoes with Sage tempura
- Tempura Batter
- Chicken katsu with a twist
- BAM 11: Beet leaf Peanut Miso Ae, Chicken Katsu with a Twist and Potatoes with Sage Tempura
- Tsubuan-the way my grandmother makes it
- Kimpira Renkon (Lotus Root)
- June [31]
- Kyuri and Shoga (cucumber and ginger) Tsukemono
- Ingredient in the Spotlight: Kyuri (Japanese cucumber)
- Shiratama, Soy Milk, Shiromiso Soup
- Shiratama Dumplings (Sweet rice flour dumpings)
- BAM 10: Saba no Misoni (Mackerel with White Miso Sauce), Soy Shiratama Okra Tomato Miso Soup, Renkon Kimpira, Kyuri and Shoga (Cucumber and Ginger Tsukemono) and Rice.
- Korokke 1: Giant Beef and Onion Korokke
- Okura Okazu (Okra Side dish)
- BAM 9: Fried Eggplant and Tofu Skin Shiromiso Miso Soup, Giant Beef and Onion Korokke, Okra Okazu and Stove top Rice.
- Ingredient in the Spotlight: Akamiso (Red Miso) & Shiro Miso (White Miso)
- Cooking Perfect Stove Top Japanese Rice
- Wakame furikake
- Wafū Pasta 1: Shiso Ume Garlic Spaghetti with a kick (Vegan friendly :) )
- Ingredient in the Spotlight: Shiso (Beefsteak Plant)
- Daikon Miso Soup
- Everybody's favorite Crispy Chicken katsu
- Shiratama Dumplings (Sweet rice flour dumpings)
- BAM 8: Kabocha Salad, Chicken Katsu, Daikon Miso Soup and Rice
- Green onion and Tofu Miso Soup
- Saba no Shioyaki (Mackerel)
- BAM 7: Fancy Sushi Tsukemono, Saba no Shioyaki (Mackerel), Tofu and Green Onion Miso Soup and Rice
- Enoki Miso Soup
- Ingredient in the Spotlight: Enoki
- Niku Gohan (Meat Rice)
- BAM 6: Hakusai (Chinese Cabbage/Nappa) Stir Fry with Age (fried Tofu), Niku gohan (Meat Rice), Enoki and Green Onion Miso Soup and Rice
- Ingredient in the Spotlight: Hakusai
- Cooked Ninjin (carrot) with Mirin and butter
- Mini Renkon Hamburgers with Red Wine Sauce
- BAM 5: Mini Renkon Hamburgers with Daikon Oroshi Sauce, Ninjin (Carrot) with Mirin and Butter and Rice
- Essential Cooking Tools: Mini Garlic/Ginger grater
- Ingredient in the Spotlight: Renkon/Hasu (Lotus Root)
- Wakame and Potato Miso Soup
- May [26]
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