Join Nami in a Q&A session as she celebrates her 6 year blog anniversary answering questions from fans!
Thank you for sending me your questions via email and on social media. I hope you get to know me a little more. 🙂
WATCH #askJOC – First Q&A
Additional Questions not Covered in the Video
As I couldn’t answer all the questions in the video, I responded to the rest of questions on this blog post. It’s my first Q&A, and I didn’t want to leave anyone’s question out. 😉
About Blogging/JOC
Q: What were your feelings when you created JOC and when people praise your recipes? – Afaq Ashraf (FB)
I was excited and driven to add my recipes to the site, as I didn’t have to collect paper recipe and cards for my recipes anymore. I finally had a place where I could store my recipes for my family.
I feel really happy and honored whenever my readers tell me that they enjoyed my recipes. I am so glad and honored the readers have trust in my recipes and my taste. Everyone’s positive feedback keeps me going!
Q: How long it takes for your blog to get approved by google ads? – @mrsjohnchan (IG)
It was less than one week. That’s what Mr. JOC just said but it’s been 5.5 years since we first tested Adsense so our memory is a bit foggy.
Q: What was your first recipe you put on this website? – John (Email)
It was Unagi Chazuke, published on January 3rd, 2011. It was after the Japanese New Year feast, so we were craving for something simple and light.
Q: How did the blog start out when it went live on the web? What were the challenges and rewards during the first 3 years of JOC? How do you get paid by blogging and how do you get sponsors from the companies? – @leodoehl (IG)
I had only few readers when I started blogging, myself and my friends who were interested in my recipes. The most challenging part was learning about blogging, especially everything behind the scene. We didn’t know what platform to choose and which hosting company to go with. It took several trial and errors to get it correct over the course of several years. The rewards include meeting new blogger friends around the world and learning authentic recipes from them. My income mostly comes from advertisement on the blog and special corporate evangelist projects, and occasionally sponsorship. A lot of companies started to reach out to me when I have more readers and I always choose whom I want to work with.
Q: I think you should have an app for your recipes. Are you going to make one? – @bowsnblingsI (IG)
I wish! When I cook at home, I go to my own site and follow my own recipes to make sure they work every time. So I agree that a JOC app would be nice. Mr. JOC looked into this once, it’s easy to create an app. However, to build an app that’s easy to use, intuitive, beautiful, and how I envision it would take a lot of effort…so maybe not at this time. Anyone know good app developer they can refer to me??
Q: What’s a typical day for you? How do you juggle family and blogging? Are you self-disciplined? – Christina (Email)
My typical morning starts with preparing kids’ breakfast and bento and dropping them off at school. As soon as I come home, I work out using FitnessBlender. I test recipes, edit pictures, write blog posts, and respond to emails until I pick up my kids. Then we have the hectic evening schedule with homework, activities, and dinner. When the kids are finally in bed, Mr. JOC and I continue to work. It’s not easy to juggle both family and work, but after hiring my team, I could focus on more important tasks for my business. I’m pretty self-disciplined but very easily distracted with little ones around…
Q: If you are looking to add more people to your team, and what would entail? – Jennifer (Email)
I’m not hiring at the moment. However, it would be nice to hire a photo shooting/food styling assistant, and someone who could help me with my blog’s features and backend.
Q: What do you sacrifice to do JOC? – @wen_thing (IG)
Our time with the kids on weekends. We film almost every weekend, both Saturday and Sunday. Since we need natural light (daylight) for our photoshooting, a big chunk of weekends go into JOC production. Our kids are very supportive about it, but we always feel guilty about it. As soon as we finish working, we spend time together as family.
About Cooking
Q: If you weren’t blogging Japanese recipes, what other cuisine would you cover? – C.K. Lee (FB)
Whether I blog or not, I mostly cook Japanese food at home and my family prefers to eat Japanese food. But I do cook non-Japanese food occasionally, like pasta, salad, soup, meat dish and so on.
Q: What is the best dish you’ve ever cooked? – @brneyedgirl03 (IG)
Very tough question! The best dish that “I” think, right? Hmm.. maybe not yet. 🙂 . My family’s favorite is probably Mapo Tofu.
Q: What are your favorite non Japanese foods? – @anj00lee (IG)
I have a lot… too many favorites. Each cuisine has some food that I really love, and they are equally my favorites and simply not comparable… Really. 😉 . I do have a weakness for pasta.
Q: What first Japanese foods would you recommend for 8 month old infant? – @ysy86 (IG)
The “first” Japanese food for my kids was rice porridge, then puree of a single ingredient, then combination of ingredients. Finally softer and bland version of our regular food. I used to scoop out small portion from our dinner BEFORE seasoning ours, and mash it or cook further to soften. For example, if Nikujaga was on our menu, I’d take out some portion before seasoning adult’s portion, cooked a bit longer and then seasoned lightly. If Miso Soup, I scooped the top layer of soup where there is not much salty miso taste. In Japan it’s common to “portion out” baby/toddler’s food from adult food instead of making ANOTHER dish just for the baby/kid.
Q: What types of cuisine do you want to explore? – @beaudrillard (IG)
Sorry it’s not cuisine, but as a way to improve my blog, I really want to learn more about regional Japanese food. I received quite a lot of requests about regional foods in Japan, and I want to explore more so I can talk about it and share the recipes here on my blog.
Q: Do you prepare bento daily for your children? – @declairelegenou (IG)
Yes, I do. I sometimes wish I don’t have to so that I can sleep a bit more. I looked forward to lunch time and my mom’s bento when I was in school. I hope to give the same feelings and experience for my children.
Q: How to use seaweed from the ocean in salads and soups and casseroles? – @sarahshouseoftrousers (IG)
For soups and salads, we use the type of seaweed called wakame. We do not use seaweed in casseroles. I have some salad recipes using wakame here: Cucumber & Wakame Salad (basic), Cucumber & Wakame Salad (with Sesame), Cucumber & Crab Salad, Octopus Salad, Salad with Japanese Dressing, and Tofu Salad.
Q: What is the strangest recipe/thing that you have ever cooked? Did it also turn out to be tasty? – @pensnpapereh (IG)
Chicken gizzard, Mr. JOC’s request. It was quite good after boiling for 40 min and seasoned simply with salt and pepper. I only tried one piece. LOL.
Q: Why do you like cooking? – @roroba.origami (IG)
I like cooking because I get to see my family’s smile when they eat my food and they really enjoy the food I make. I think that’s a strong drive in me. I cook so that my family can enjoy the food and the happy moments together.
Q: Would you ever do a in person cooking class? – @yamgirl373 (IG), Christine Lum (Email)
Thank you for your interest! I received same requests from other local readers too. Realistically, I don’t have the capacity. Blogging and making videos already take a huge chunk of my time, and I would like to keep my family time.
Q: What does a typical week look like for your family dinners? What are your family’s top five favorite dishes that you make? – Amy (Email)
For Monday through Friday, I mostly cook Japanese foods. For Saturday and Sunday, we usually have to eat out for lunch and dinner as we spend most of the day filming. My family’s top 5 favorite dishes are Hambagu, Japanese Curry, Tonkatsu, Korokke, and Miso Salmon.
Q: How do you prepare raw octopus? There aren’t any Asian stores where I live, but my grocery store does sell raw (not boiled) octopus. How do I cook it so that I can make the recipes in your website? – I. Rueda (Email)
I don’t have the recipe for it, but I found this YouTube video that might be helpful? It’s important to massage with salt before boiling. 🙂
Q: Could you please consider making ohagi? – @d0r1n3 (IG)
Sure! I added to my list. 🙂
Q: I loved your matcha madeleines recipe. How do I convert it to regular madeleines? – @bekah_lee (IG)
It’s really easy! Swap to the following ingredients. 1 Tbsp. matcha –> 1 Tbsp. lemon zest. 1 Tbsp milk –> 1 Tbsp. lemon juice. Then add 1 tsp. vanilla extract which is not in matcha version. My kids love both versions. 🙂
About Eating & Traveling
Q: If you could eat anywhere in the world, where would that be? – @tutti_dolci (check out her blog!) (IG)
I want to go to France and Italy, and I’ve been saying that all my life. Hopefully one day… 🙂 I’m going to London this April and I’m so excited as it’s my first time in Europe!
Q: What country do you want visit? – @nettytar (IG)
So hard to pick one! I just can’t… As I’ve never been to Europe, I’d be happy to be in one of European countries. I’m also interested in visiting Asian countries like Korea, Vietnam, Malaysia, Singapore…thinking all their delicious food I enjoy all the time. I’m visiting Thailand again to visit my brother this summer, so that’s exciting. I’m hoping to tag along with Mr. JOC when he goes on business trip to Chile and Australia. For our family’s dream trip, we want to go to Africa and enjoy the safari.
Q: Do you have a favourite snack that you will make for your kids on schooling days? – @kelvinloon (IG)
Besides occasional banana bread and banana muffins, I don’t have time to make homemade snack anymore. It might be strange, but one of their favorite snack is Onigiri.
Q: What’re your favorite Taiwanese dish and Spanish dish? Why? – @receta_asiatica (IG)
My absolute favorite Taiwanese dish is all the breakfast dishes! The vegetable steamed buns, egg omelette, steamed dumplings, breakfast sandwiches, milk tea… When I’m in Taiwan, I go to sleep every night looking forward to breakfast. For Spanish dish, I love Jamon (influenced by Mr. JOC) and grilled octopus.
Q: What do Japanese typically eat for breakfast? – @happyberry13 (IG)
Two types of “Japanese” breakfasts. Japanese style (Washoku) and Western style (Yoshoku). I just looked up which one is more popular in Japan, and it turned out it’s about same. The western one is slightly more popular as it’s easier to prepare in the morning.
Typical Japanese style breakfast includes steamed rice, miso soup, grilled fish, tamagoyaki, small sides, pickles, natto, etc.
I grew up eating western style breakfast everyday as that’s what my mom prepared. Her typical breakfast included delicious bread from bakeries (she’s fanatical about good bread), eggs, hams or sausages, yogurt, and a mountain of salad. I think it’s a Japanese thing to eat salad from breakfast (do westerners eat salad for breakfast?).
Q: What you do, eat and where you visit, while in Taiwan? – Doug (Email)
When we’re in Taiwan, we visit Mr. JOC’s family members and go for a short trip (within Taiwan) with his mom. Day to day, we just hang out in shopping mall (because it’s too hot outside), take the kids to some sightseeing spots, and try out different foods. We always try to squeeze in a hot spring trip and Ding Tai Fung.
Q: What is your favorite Japanese snack or candy that you can buy at a store? – Amy (Email)
My all-time favorite snacks for a road trip or Shinkansen ride: Toppo, Meiji’s Almond Chocolate, Chipster (salt), Bourbon Rumando… I can buy these snacks at my local Japanese grocery stores, but I try not to eat snacks (I’m already overweight…).
Q: When will you go back to Japan again? – @Simon08 (twitter)
We visit Japan every summer and spend most of the kids’ summer break there with my family.
Q: What’s your favorite sweets or dessert? – @djnominome (twitter)
When I was in teens and 20’s, it was all about chocolate. Ever since late 30’s, I’m really into citrusy desserts. I also love crusty or crispy dessert more than soft dessert. I always love Japanese sweets with red bean paste and matcha.
Q: When are you visiting Houston! – @smileyjeno (check out her page!) (IG)
I hope I can visit Houston (and you) soon! xoxo
Other Questions
Q: Do you have any allergies or intolerance? – @sui.tuyen (IG)
I’m lactose intolerant (getting worse as I age) and developed allergic reactions to crab, mango (one incident), and occasionally tomato/eggplant (my tongue gets weird).
Q: Where is the best wagyu restaurant here in the Bay Area? – @deedeette417 (IG)
We sometimes splurge and make wagyu steak at home. You can buy real wagyu from Japan (Miyazaki Beef) at Pape Meat or Debragga online. Mr. JOC does such an amazing job preparing the steak.
But since you said “restaurant”… I remember the wagyu prepared at Keiko à Nob Hill was really unique, as it was served with citrus yuzu-soy foam. I believe Alexander’s and other steakhouse also sell real Wagyu, but it’s really overpriced compared to Japan. I just try to enjoy as much as I can when I am back home (same goes for sushi).
Q: What is the best way to learn Japanese? – @sakura_pandas (IG)
Considering how poor my English level is, I am probably not the best person to give an advice on learning language. 😉
But this is what I still practice – I try to listen to English more. When I’m cooking alone, I listen to podcast or news in English. I also watch movies and dramas to learn new phrases. I’m hoping that one day new words and phrases I learned come out naturally after hearing them so many times.
Q: How do you like our rainy weather? – Doug (Email)
It’s okay! We need water, and nature needs water. When it’s raining and too dark, it’s a bit tricky to take pictures of food in my living room…. but I have to learn to cope with it. 🙂
That’s it! Thanks so much for reading all the way. You’re so sweet. xo 🙂
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Hi ms.nami! Just wanna ask what’s the best brand for sake and mirin? Thanks! #askJOC #pinoyfan
Hi Mary! I’m not sure if this is the “best” but I listed sake that I use here:
https://www.justonecookbook.com/pantry_items/sake/
I use real drinking sake (but they are less than $8-$10 for this big bottle).
The mirin I currently use is Hon Mirin from Japan called Fukuraijun Hon Mirin (Hakusen Shuzo) (shown in the picture).
https://www.justonecookbook.com/pantry_items/mirin/
It’s hard to find Hon Mirin, but I try to use it instead of mirin-like condiment. 🙂 If you cannot find it, it’s okay. But the taste might be slightly different as it has salt etc which Hon Mirin doesn’t have.
Awesome post! Thank you for sharing this! I am glad you had the courage to post your video, and I think you should not be so shy about that because this was a really fun video to watch and I learned some new things that were great to know about you and your blog. I would enjoy watching another one in the future!
Thank you Lion! I don’t know how to overcome shyness. I have been talking in my videos for more than a year but I never get used to it. My brain becomes blank when I have to speak… Thanks so much for watching! xoxo
Are donabe can be use for induction cooking?
Hi Thng Tin! Generally, no. I’ve seen some donabe that can be used on an induction cooktop but it’s not common, I think.
Nice Q &A! I just had a question too-do you ever make Chinese food since your husband is from Taiwan? I am sure you both must like each other’s cuisines. You mostly cook Japanese it seems and he must like that. Perhaps you eat Chinese out since there are great Chinese places in your area. What is your favorite Chinese dish?
Thanks!
Thank you Karen! I make Japanese style Chinese dishes (that serve in Japan)… Not authentic Chinese/Taiwanese dishes…
Yeah we go to Chinese restaurant a lot when we get together with a big group (Chinese big round table is easy to accommodate several families) so we feel like we are always eating Chinese food. And this area has pretty good Chinese foods.
Mr. JOC enjoys Japanese food and he even prefers to eat Japanese foods, so I don’t regularly make Chinese dishes at home.
My favorite? I have too many… BUT my kids and I LOVE this dish that we never leave the restaurant without ordering (if they serve):
From my favorite Chinese bloggers:
http://www.chinasichuanfood.com/szechuan-green-beans/
http://omnivorescookbook.com/szechuan-dry-fried-green-beans/
http://thewoksoflife.com/2014/11/sichuan-dry-fried-green-beans/
dear nami
zuozi from malaysia i wonder is there any ramen soup base you will teach us ?
Hi Zuozi! Hmm maybe one day. I don’t have the time to film the process if you’re referring to Tonkotsu style ramen broth… 🙂
Dear Nami thanks for the reply and sorry for the late reply XD
tonkotsu ramen broth will work too so exciting here to wait ^^
I honestly think it’s not for a busy home cook. I can’t justify myself the time and effort spent for a few bowls of ramen broth. I rather want to spend more time creating easy ramen recipes that taste amazing. 😉 We’ll see!
Nami:
excellent Q&A! also very cute.
I have questions: Will you show us your refrigerator next time? and how do you manage/ keep your ingredients? as a full time houseworker, I am struggling with these.
thank you 🙂
Hi Annie! Thank you for watching my video! Oh yeah, I remember I said I’d do that when I did my kitchen tour. I’ve been trying to create evergreen content for my site, so this kind of content sort of pushed away… at least temporary. So you are curious to know how I organize in my fridge?
Wow! That was great, thank you.
Thanks so much for watching my video, Erin!
Hi Nami!
Thank you for answering my question and for the plug! I loved watching your first Q&A session, more please!
Cindy
Thank you Cindy! I really, really mean it. xo 🙂
Do you have any advice for people who have trouble eating bitter foods and vegetables. (Right now I eat vegetables in soup by swallowing them like a pill.) If you have any advice on vegetables ways to cook vegetables, acclimating to bitter foods/vegetables, or good tasting ones please give some advice. (Right now I can eat corn, radishes, carrots, and broccoli)
Hi Erin! Sounds very painful experience thinking that you have to swallow vegetable soup so you won’t taste it. So I assume you don’t like chewing/biting the vegetables and you taste the bitterness coming out from the food. Right? The list of your vegetables are all sweet vegetables. It’s good that you can take some nutritious green and orange vegetables. Just off from my head… roasting vegetables bring sweetness as well as changes in texture. You probably dislike kale but if you make into chips, it’s almost tasteless and just crispy. Also when you caramelize onion, it becomes super sweet and delicious. Sauteeing and roasting really brings out the flavors and when you make soups you can do that before you pour liquids into the soup. Would you give me some vegetables that you want to work on? Maybe it’s easier for me to focus on certain vegetables. 🙂
Thank you so much! I guess some vegetables that can be mixed into meals or easy to get ahold of. I think I would like to try snow peas, as my parents love green beans but the tying to eat the pod makes me feel sick. As a kid i would open the pod and eats the beans inside, but that is wasteful and just plain messy.
I also see a lot of picked vegetables in asian cooking, and was wondering what they taste like, are they a vinegary flavor like american pickles or do they taste different?
Oh and sorry for taking so long, my classes have been assigning big projects and I had’t time to check my email or your site until today.
Hi Erin! I am not sure what type of texture and taste you’re trouble with, but snow peas and green beans have this fibrous texture and pretty strong taste, in my opinion. In another word, when you chew, it won’t go in quickly and you have to chew for a long time. I don’t know if you’re okay with that?
Asian pickles have more mild vinegar taste than western kind, and it’s always sweeten – sweet and sour. Since it’s sweet, it is sort of addicting. Have you tried Vietnamese food which comes with shredded pickled daikon and carrot? They are tasty, and probably easy for you to start, especially with the food. 🙂
Thank you, for the Qand A. Very interesting
Thank you for watching Calvin! 🙂
Aloha Nami,
Thank you for answering all of my questions! It may seem silly, but I felt special. You made my day! I’m glad you like natto. I will try your recipe. Hope you have a nice Sunday with your family????????????!
Aloha,
Amy
Aloha Amy! You’re very welcome, thank you for taking your time to write me questions. 🙂 Oh yes, try that cold natto udon! So easy and addicting. I love Umeboshi in my natto… if you can get shiso leaves, definitely add in! 🙂
Hi Nami,
I think you and Mr. JOC did a fabulous job on the Q & A video! You have a lovely smile and personality! LOVE all your recipes and videos! Thanks so much for sharing your recipes !
Hi Eileen! Thank you for your kind words and for supporting us! It means so much to us. xoxo
Nami, I would love to help on whatever end you need help with 😉
Thank you for your interest, Jennifer! Are you in the Bay Area? I’ll keep your contact if you could shoot me an email. 🙂
You are so cute, Nami! 🙂 Loved hearing and reading through your responses – this was such a fun idea!
Thank you for sending the questions, Laura! It was a big challenge for me to get out of my comfort zone. Some people are natural and talented in speaking comfortably and naturally, but me? I can’t even do it in Japanese… LOL.
I enjoyed your Q & A. show. Not as easy to do as it looks good job. Some how in the Winter I have gotten away from your recipes. I do a lot of sous vide dishes. Time to go back. Dishes to eat when it’s snow & cold would be helpful.
.
Hi Tom! Thank you for watching my video and for your recipe request! 🙂
Nami,
I enjoyed your Q&A video…always nice to be able to associate a real person with a blog. I enjoyed the bloopers too 😉
Meant to mention earlier, but I was impressed how you managed to keep posting and updating your blog even while you were on your ski trip. When I go, we ski the entire day and just want to eat and go to sleep and get ready for the next day of skiing.
We love Din Tai Fung too…whenever we visit my mom in SCal, my daughter plans her itinerary around her soccer tournaments, then Din Tai Fung…LOL
My question is are your recipes mostly tried and true, or are you creating & experimenting with new ones all the time?
Do you happen to have recipe for shoyu pork and/or Thai basil chicken. Have made before, but wondering if you might have good recipe to try.
Thank you! Keep up your cooking & blogging. We are all looking forward to your next recipe and next recipe…
Hi Charles! Thanks so much for watching! 🙂
I bring my laptop everywhere (LOL) and thanks to iphone, I could do a lot of social media related stuff without my laptop too. During the ski trip, I wrote the content ahead of time, so I only needed to write a newsletter or something like that. Very minimal work. But I usually get many emails everyday so I have to catch up on that even I’m away. Otherwise, I come back with crazy amount of emails…and I can’t get back on track. LOL. I did go sleep by 11 pm everyday though, it’s considered “early”. 😀
Oh we also go to DTF in Arcadia too! We’re also pretty good at squeeze in good food between chores or plans!
All the recipes shared on JOC are tested several times before they are available on the site. The one I’m “experimenting” don’t go to the site until I am happy with the result (and tested to make sure the final recipe works). A lot of people come to my site to get the recipes and I need to make sure they work perfectly. 🙂
Is the Shoyu pork (I heard of Shoyu Chicken before) Hawaiian dish? I actually never tried it before – the authentic one in Hawaii, so I don’t know how it tastes like. It’s not a Japanese dish we have in Japan. Thai Basil Chicken – my version may not be authentic tho… 😉
Thank you for writing!
Fun video, and great Q & A. Thanks!
Thank you John! I’m a bit (or should I say quite a lot?) embarrassed…. LOL.
Hi Nami, The Q & A video was great! Thank you guys for making it. 🙂 I got really excited about the simple Natto Udon dish you shared. Quick question though…did you use actual umeboshi and just pop out the seed and dice it up or did you use some sort of umeboshi paste? Is there a particular brand/type of umeboshi you recommend? Thank you!
Hi Mai! Thank you for watching my video! The Umeboshi I use is this brand (but actually with shiso, not honey):
https://www.justonecookbook.com/pantry_items/umeboshi/
I take out the seed with hand or knife (and pop in my mouth to eat around the seed cleanly while I make this dish – then throw away the seed. haha). I chop the umeboshi before putting into natto.
If you can find Shiso leaves, add that too. Natto tastes so much better with shiso and umeboshi in it. 🙂
Thanks for making this video! I got excited after watching the part where you said that you have long list of recipes ready for the next year. I’ve made several of your recipes and I’ve loved all the ones I’ve tried so far. Keep up the good work! 🙂
Hi Apple Girl! I’m happy to hear you liked the recipes! Thank you for your kind words. Don’t worry, there are so many recipes we make in Japan. I’m trying to share recipes that are requested or more “commonly” searched by people in the world. There are lots of home cooked dishes that don’t have names and I’m hoping I can share those recipes (that are not in restaurants etc) one day… so I don’t have the problem with not having enough recipe idea. It’s more of lack of time issue. 🙂
Hi Nami! Thakns for your video, and for everything you do for us! 😉
Thank you for watching my video! I’m happy to hear you enjoy my blog! )
I enjoyed yr video very much – you spoke so well!!
Looking forward to seeing more recipes in yr blog!!
Hi Debra! Thank you for your sweet words. I hope you enjoy my upcoming recipes!
Nice to read this, time flies fast, I remember during the days roughly five or more years ago we started following each other. While I know some of this info due to your posts I still learn new things like tips and tricks from you. Love your blog and its such an inspiration to me.
Keep up the good work.
Hi Raymund! I still remember those days when we started to get to know each other. As a “blogger”, that was the fun time I miss most. I don’t have time to visit blogs or talk to bloggers anymore and I often feel lonely as I’m out of the blogging network. It’s been tough balancing kids and work life. Thanks so much for always being there. I still can’t believe how often you publish your posts! I still want you to be my personal chef. Remember I used to say that? I still wish! 😉
Thanks Nami, great q&a! I keep wanting to ask how you combine dinner. I mean, which dish goes well with another and how do I manage to eat enough vegetables? There are one-pot-dishes but many are just with one main ingredient, it takes a lot of time to prepare a whole meal, right?
Thank you!!
Hi Lara! Thank you so much! Usually Japanese meals consist of rice, miso soup, main dish, and 2-3 side dishes. Once you decide on the main dish, you focus on the side dishes. If I have time, I make a few, but worst case just one. If I don’t have time, my one side dish can be a salad. Main dish is meat, like Hambagu, then I just make salad with homemade dressing. If I have more time, I make one more side dish that can be cooked vegetables (with or without meat). We have ENDLESS side dishes that they go well with anything. I’m careful not to season the same way. If the meat is soy sauce base, I try to make a dressing without soy sauce. If my main dish is using miso, I don’t use miso in other side dishes, etc etc. If it’s one pot meal, like let’s say….. pressure cooker short rib, then I’ll serve with rice, miso soup, and salad (on busy day), and if I have time I add one small fish dish or sunomono (vinegared dish). I will need to explain in more details one day in a blog post. It’s simple but hard to explain…
Poor Nami, you can’t eat those beloved mangoes…
In France, we definitly NOT eat salad for breakfast XD
And if one day by any chance you come there, I would love to meet you and let you taste one of my desserts, I will be so honored ! *already getting hyped*
Hi Jin-chan! I know… I’m slowly testing a small tiny bites. It is sad especially when I go to tropical countries/places and can’t eat mango… Sigh. Good to know you don’t eat salad in France. In Japan, salad is commonly eaten for breakfast (even at hotel etc). I would LOOOOVE to go to France and try your dessert! Thank you for your kind thoughts! xo
Hope you’ll be able to eat them again ¨^¨ Which tropical places did you visit?~
I remember when I visited Osaka, while taking my breakfast I saw salad but imagined it was because I got up quite late and they were getting prepared for lunch… Now I know haha
Oh my God, I just can’t wait for that day to come ~
See you! xoxo
The tropical countries were Taiwan and Thailand. 🙂 Yeah, it’s the Japanese breakfast thing! The proper western breakfast is served with salad. 🙂
Hi Nami,
I’m a big fan of your blog (from Australia) and I regularly use your recipes. I have a 10 month old son and I’m always stuck for ideas on what to cook for him, and I cook specific meals for him. I want to portion out food to make it easier on the whole family, but i don’t know how. Do you think you can share some of your recipes? Thanks
Hi Nami,
I’m a fan of your blog and I regularly use your recipes. I am a first time Mum, with a 10 month old son, and cooking nuritious meals for him has become difficult because I’m running out of ideas, and finding time is hard. Can you please show us how to portion out meals for babies/toddlers? It would be great (if you have time) if you can develop recipes around this for all the struggling parents out there. Thanks
Hi Angela! Thank you so much for following my site and using my recipes! I’m not specialist when it comes to baby food, and I did what’s best for my children, but as you know some kids have preference and parents respond to children’s food rejection differently, it’s kind of hard to suggest for me. I always take the portion out from our food (less salty simpler version) to make my baby/toddler’s food, but they soon started to eat our food, just a little more saltier version than baby food. I did not make special meal for my children except for when they started solid food… Hope this helps? As long as you make healthy wholesome meal for the rest of family, kids can start eating some of that, and you don’t need to make 2 separate meals… 🙂
Hi Nami! I remember somewhere there was a post where you were asking for feedback and suggestions about your blog. I guess I can’t find it, but I thought of something today that I think could be helpful to you, so I wanted to leave a comment somewhere.
It would be so helpful if your recipes could have a section at the top saying “wait time” or something like that, when a recipe requires a wait. I have had it happen a few times where I went to make a recipe and only saw the prep time and cook time at the top, then didn’t realize until I’m making the recipe that there is a long wait for something. For example your Negi Miso Chicken recipe has a 2-3 hour wait for the chicken to marinate. I didn’t realize this until I’m already preparing dinner, thinking the full recipe would only take 40 min to prepare. Oops. I try to read all the recipes fully before I start, but sometimes I miss details like that. Seeing that time included at the top of the recipe would help me out a lot, and hopefully other JOC readers! I’m definitely usually on a time budget to make recipes, trying to squeeze it in with the rest of life.
I hope that someday this feature can be added to JOC!
Hi Lion! Thank you for leaving your comment. I’m actually in the middle of transfering 600 recipes into a new recipe plugin. The old recipe plugin (Negi Miso Chicken hasn’t converted yet) didn’t allow this.
I needed “Inactive” time section which includes marinade, freezing, rising… If prep time shows 2-3 hours, a lot of people will not bother to check the recipe.
Therefore, several years ago I started to add the information in Note section (“Prep time does not include 2-3 hours of marinating time” etc), which was the only place I could write besides step by step area.
This was one of the reasons I wanted to change to a recipe plugin. Now current recipe plugin doesn’t have “Inactive” time section, but we can manually change the total time. So prep time can be 15 minutes, cook time 15 minutes, but total time can be 2.5 hours, which previous recipe plugin didn’t allow me to do.
So… hopefully you won’t encounter this issue anymore once all the recipes are converted. I’m 1/3 done…. long way to go…. very tedious conversion one recipe at a time…….
Thanks again for your feedback, Lion! You’re the best!
My husband and I will be going to Japan end of November and is wondering where can we get a map of the train/rail for Tokyo and Yokohama? Can you please help us?
Hi Flo! Do you mean online map?
Tokyo: http://www.tokyometro.jp/en/subwaymap/index.html
Yokohama: http://www.city.yokohama.lg.jp/koutuu/english/subway/sub-route-map.html
Hope this doesn’t scare you… this is for a bigger area around Tokyo/Yokohama.
http://www.jreast.co.jp/e/routemaps/pdf/RouteMap_majorrailsub.pdf
Hi, Nami! That Q&A was great. It answered most of the questions I had. But, I want to ask you a question if that’s okay. I’ve been thinking about it for a while and the question is what is Mr. JOC’s real name? Sorry, if I’m being too personal😔
Hi Ashlynn! We don’t generally disclose it, but his name is Shen. 🙂
I love your blog and the recipes you post.
Just want to ask if you have a recipe for Ghengis Khan (jingisu kan)? My husband served as a missionary in Sapporo, Japan in the mid 1970s and was introduced to Ghengis Khan while living there. He really likes it.
Thank you
Hi Arlette! I love it too… Last summer we went to Sapporo and thoroughly enjoyed the dish (our favorite restaurant is Daruma). The long wait was so worth it. What’s good about this dish is really good meat and the sauce. They don’t even marinate or anything. I was never into lamb but Daruma’s lamb has no smell/aftertaste and it was so delicious. I’ve had Jingisukan several times but until last year it wasn’t even my favorite food. Anyway, it’s important to get high-quality lambs and tare/sauce is similar to my Teppanyaki sauce (feel free to make adjustment as each Jingisukan restaurant is slightly different). Hope you give it a try!
Hello, I have a question about miso. I recently found out that I am allergic to soybeans, rice and barely as well as gluten. Is there a miso that is free of these ingredients?