As I promised, this week I am sharing my chicken shiso coRn ball recipe this week. I’ve made chicken meatballs many times for parties. I usually use it as mini chicken sliders with a piece of shiso leaf, with a slice of cucumber. But I kicked this up a notch this time,
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I mention all the time that there’s a Greenmarket every Wednesday outside of my work. There’s an awesome Korean-owned farm, who always have Japanese cucumbers, eggplants and shishito peppers. This season, shiso is abundant as well. I only buy shiso there since everything else is extremely expensive. On top of
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When the heat rolls in, laziness comes in the form of “I don’t want to cook.” Maybe it’s also an instinctual thing where I am unconsciously preparing for a fire or earthquake which is more likely to happen in the hot summer months by hoarding a bunch of canned booty.
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Quite possibly the only herb in the mint family that the Japanese will not associate with toothpaste is shiso. Shiso, or sometimes referred to as perilla, Japanese basil or beefsteak plant is often found as a garnish in Japanese cuisine. I noticed that Yamahomo and I seem to
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Piggybacking on Yamahomo’s drunk cooking post, this week’s Japanify introduces techniques for making instant ramen that will please drunks. After a long, explosive night of dancing, my husband prepared Sapporo Ichiban instant ramen.

An avid eater of Sapporo Ichiban instant ramen in his native Japan, my husband was ecstatic that
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After getting drunk on a bottle of white wine Saturday night, I made a drunk-person purchase at 7-11. Placed side-by-side in the soda refrigerator were Shiso Pepsi and Green Tea Coke. The Green Tea Coke was on sale for 125 yen, marked down from the standard soda price
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You read it right – 88 cents (or yen). I have mastered the art of cheap bastardism, and come up with a meal that could be the favorite for both my taste buds and my wallet. In a city like Tokyo, where you expect
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Last night, I was at a local izakaya, Washio, with some friends. My friend Takachiho, fresh off of work, downed two bottles of beer, three sake servings and quickly moved onto his next drink all
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Shiso, as you might know, comes with your sashimi dish at any Japanese restaurant. It is usually green, and looks as if they are recycled since no one eats them. I like them wrapped in a piece of sashimi since it absorbs fishy-ness from fish. People call it “Japanese basil” or perilla.

There is also red
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