Tag: Asian Cooking
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中庸 (Balance) in Nutrition and Life Stages
The older I get, the more I see how needs change. What worked for me at one stage of life doesn’t always work now. And the same is true for food. That’s where the idea of 中庸 — balance — comes in. Kids: Building Blocks When I look at my kids, their bodies are in…
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What I Learned From Keeping a Food Journal
Food is simple — until your body tells you otherwise. When I first got married, I wanted to share more with my wife. She’s a vegetarian, and whenever we ate together or sat down with her family, I joined her. No meat on my plate. At first, I thought I was being healthier. More vegetables,…
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Gyudon, Negi Maguro Don, and the Joy of Giving
In my family, Japanese family restaurant–style food is more than just dinner — it’s our love language.My son Jou’s favorite is Gyudon, a bowl of thinly sliced beef and onions simmered in a sweet sake-soy sauce, poured steaming over white rice.My daughter Leia’s favorite is Negi Maguro Don, fresh chopped tuna mixed with green onion,…
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My Version of Gyudon – Better Than Yoshinoya
When I was ten years old, my father took me to Yoshinoya for the first time. That bowl of beef and onion simmered in sweet sauce was my introduction to Japanese food — and it stuck with me. Now, when I make Gyudon at home, I do it my way. It’s not the traditional Yoshinoya…
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Negi Maguro Don – My Favorite Japanese Dish You Can Make at Home
Out of all the Japanese dishes I’ve tried, Negi Maguro Don has always been my personal favorite. It’s simple, humble, and deeply satisfying. You don’t need a high-end sushi bar or the budget for sashimi-grade platters — this is a dish you can make at home, and it still carries the same comfort and freshness.…
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How a Better Fish Fry Helped Us Honor Tradition and Improve Service
When Tradition Meets Throughput When I first came on board at one operation I managed, one thing caught me off guard. There was no Friday fish fry during Lent. For a place built on Midwest hospitality, that didn’t feel right.So I asked why. The answer wasn’t about taste.It was about flow. The Constraint No One…
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How I Cooked 5 Dishes and Rice in Under an Hour — Using One Broth to Tie It All Together
What if you could make a full family dinner in under an hour?Five dishes, a pot of rice, no chaos — and everyone goes back for seconds. That’s exactly what happened in my kitchen tonight. The secret? A professional cooking technique called cross-utilization that I learned in restaurant kitchens and at Le Cordon Bleu, adapted…
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Even the Spice Has a Story
From the kitchen I stepped into to the quiet lessons of memory and taste. When I first walked into that kitchen, it was doing what most kitchens do.Good food. Solid effort. Just trying to keep up. But one detail caught me. A store bought Cajun seasoning. Scooped without much thought. That’s not how I learned…