One of the things I start craving when it starts getting cold is of course kabocha, and it’s been getting plenty cold here lately, so it’s the perfect season to enjoy some toasty, spicy little curry kabocha croquettes. Naturally, sweeter curries like the mild variety of House’s Vermont Curry go really well with kabocha, but kabocha is already sweet so it also pairs well with spicier curries as well. Personally, I like both flavor combinations so today I’m uploading a recipe for both. [Continue Reading/続きを読む]
Salmon Avocado Yukhoe
I have a confession to make: I have an avocado addiction. The minute the weather turns warm in the spring, I get a mighty craving and no matter how many I eat, I never get sick of them. While avocado season here is coming to an end and I should be suppressing my avocado addiction in favor of fall flavors like kabocha squash and sweet potatoes, we’re still having some warm days here in Tokyo so I feel justified in continuing to chow down on cool avocado dishes like this salmon avocado yukhoe (“yukke” in Japanese spelling).