Round Two 

Guess what!? My cookbook is OFFICIALLY IN ITS SECOND PRINTING!!! I’m so excited about this and want to say THANK YOU to all of you for your dedication and support! Never in my wildest dreams would I have thought the first printing of my cookbook would have went so fast! It’s only been 6 months since it’s release and my stock has been depleted almost completely. “Blaise the Baker Dessert First” (in its second printing) will be officially available THE FIRST PART OF MAY! I’m still taking orders – and preorders – so GRAB YOUR COPY TODAY by sending $15 total ($12 for the cookbook and $3 shipping and handling) to Blaise Doubman / Box 47 / Kennard, IN 47351. Or pay online with PayPal at and use the email when sending money. Order 4 or more cookbooks and the shipping and handling is FREE! I’m so excited about this and can’t thank you all enough! Round two! Here we go!!!


3 Year Anniversary!!!

BLAISE THE BAKER IS 3 YEARS OLD TODAY!!! I don’t even really know what to say other than THANK YOU all so much for the continuous support and dedication! I have met so many incredible people along the way and I’m so thankful for you all. Without my followers, my “fans”, my friends and family – none of this would be possible. I’m so thankful and filled with joy when I look back on this amazing journey so far and all that has been accomplished.

When I first started this journey my goal was to just simply share recipes, tips and tricks with people that could use them and enjoy them. I wanted to share my family recipes, stories and memories. I wanted to be of help to those who needed it in the kitchen. I wanted to inspire people and get people cooking and baking again. I wanted to break the stereotypes that only women belong in the kitchen and that only women can bake. I wanted to encourage families to prepare meals together and to get back to sharing their lives around the family table. I’ve maintained the same goals throughout this journey and haven’t compromised on my original intentions.

Along the way I have had opportunities that I would have never dreamed. I’ve been featured on websites, blogs and in newspapers and magazines. I’ve had people reach out for interviews and photoshoots. I have the amazing opportunity to share with you all some of my most meaningful and deliciously heartfelt recipes in my food column, “Chew This!” that appears on the first and third Sundays of each month in “The Courier-Times”. A newspaper that I have loved, respected and admired since I was 7 years old and would visit the newspaper offices with my Grandma Barbra – dropping off an item to be printed in the next edition. A newspaper that I’m proud to be a part of and honored to be given the privilege of space and time.

Most bloggers look at their “performance numbers” daily. I try to make it a habit to never look at mine because to me – that’s not what it’s about. It’s not about “hits” or numbers, shares or likes. To me, it’s about being 100% authentic with who I am, what I make and what I decide to share. What’s important, to me, is that authenticity.

My blog has expanded over the years into cookbook reviews, book reviews, product reviews, global features, guest bloggers and other featured elements that I love sharing with you all! My blog will also be expanding in 2017 to include restaurant and bakery reviews – which I’m over the moon with excitement about!

Don’t get me wrong – there have been bumps and bruises along the way. Each bump in the road I’ve taken as a learning lesson and a valuable teaching experience. I’ve had book clubs, book selling sites and an eBay store with my “Blaise the Baker” name attached, but those have fallen away to not only simplify things but to mainstream what my “brand” is about.

One of the most amazing experiences that has happened from my 2nd year anniversary to my 3rd is the publication of my very first cookbook! My cookbook, “Blaise the Baker Dessert First” launched last September. I have been blown away by the responses from it! There have been a couple of new printings and very soon – another reorder / reprint is in store. I’ve had the most amazing accounts of people writing to me – texting me – emailing me – calling me – telling me how much they LOVE my cookbook! That makes me so incredibly thankful and so incredibly happy.

If you’re reading this and would like to purchase a copy – the price is $12 plus $3 shipping and handling. There are 200 total recipes along with tips, tricks and family memories and stories. It’s a work I am so proud of presenting to everyone. Simply send $15 total to Blaise Doubman / Box 47 / Kennard, IN 47351. Or pay online through Use my email – as a way to send the money. If you’re in the Henry County area, please stop by “The Book Nook” – where there are autographed copies to buy.

All in all – I’m so thankful for the opportunities I’ve had – and I’m so EXCITED for the opportunities that await in the future. Thank you all so much for being here with me on this journey. Thank you all so much for supporting me. Thank you all so much for the dedication, the feedback and the love. Most importantly, thank you for allowing me into your lives. You all mean so much to me!

Here’s to many years to come!!!

With all my love,

Blaise Doubman
“Blaise the Baker”

Recipe of the Day

It’s time!

I’m returning with my…

“Blaise the Baker Recipe of the Day”!

If you’re interested, please follow along with me on my Facebook page –

and on my Instagram page –

I’ll be sharing my “recipe of the day” including links, tips, etc. starting TODAY!

Join me there!


Holiday Cookbook Orders 

Reminder: NEXT WEEK is the last week you can order my cookbook, “Blaise the Baker Dessert First” and have the delivery guaranteed before Christmas without paying any additional postage! To order simply send $15 total to Blaise Doubman – Box 47 – Kennard, IN 47351. You can also pay online through Select “send money to family & friends” and use my email – If you need any help or have any questions please send me an email. Thanks again!



Lots of people have been asking if I have any cookbooks left – YES! I do! I’m also reordering for the Holiday season to make sure everyone that wants a copy – can get a copy! Each copy will be autographed by my Grandma Barbra, Grandma Deloris – and myself – if you want! I’ve heard from so many people who have tried the recipes inside – and love them!!! This makes me so HAPPY! Thank you all! Ordering information – send $15 total ($12 for the cookbook plus $3 shipping and handling) cash, check or money order to Blaise Doubman / Box 47 / Kennard, IN 47351. You can also pay via PayPal. The email for you to send money to is – IF you order FOUR or more books – shipping and handling is FREE!!! Can I also say these would make FABULOUS Holiday gifts!? 

Hoosier Staple Pie

Lots and lots of people have been asking me about the “Hoosier Sugar Cream Pie” recipe that’s written about in my cookbook. My recipe is different than most sugar cream pie recipes – and the crust is foolproof, and my step by step instructions are a must for those who don’t think they can make a pie crust from scratch – YOU CAN! – IT IS EASY! Anyways, my recipe for this delicious Indiana staple, can be found exclusively in Donna Cronk’s book “That Sweet Place”. Contact for ordering information! Her book is fabulous, and contains some great recipes!


Blaise the Baker Dessert First Release 

TODAY is the OFFICIAL release date of my cookbook “Blaise the Baker Dessert First” and I am SO EXCITED and happy that I can finally share all of my hard work with everyone!!! I can officially add “cookbook author” to my resume and that alone brings such joy to me and makes everything on this journey worth it! My “food journey” has been a remarkable one and one that I am still on, pursuing all opportunities and learning more and more each and everyday and for that I am thankful.

I hope everyone enjoys my cookbook and enjoys the recipes and stories inside as much as I do and have the years I spent writing it. I hope you will keep my cookbook in your kitchen, use it frequently, think of me and create wonderful food memories with you and your family! Crease the pages, write inside and get it dirty! A cookbook that is well worn means that the recipes are well used and well loved and nothing could be a higher compliment to a cookbook author than seeing a well used cookbook. Trust me when I say, I have a few “well worn” cookbooks myself.

TODAY marks the end of one era and the beginning of another. Onward I will go with my journey but today is one of the many milestone moments that I will never forget. It makes me so emotional to think about.

My family has been with me through the thick and the thin of this and words will never begin to describe my thankfulness or gratefulness to them for everything they have done for me. My friends have kept me grounded and have been patient with my process and for that I am humbled. My “Blaise the Baker” fans and “Chew This!” fans are the BEST followers and fans a person could ask for. I love all of your messages, emails, texts, comments and shares. I read them all and respond to as many as I can and you bring reenergized life into me with every message. THANK YOU.

THANK YOU to all who preordered the cookbook. You should already have it in your hands by the time you read this message. I really hope you love it. I can officially say, that I AM REALLY HAPPY with how it turned out. I had a unique vision of what I wanted from DAY ONE and I can happily report that my vision stayed the same and the final outcome is exactly what I wanted. For that I am so proud.

There are SO MANY people to thank and those people are all listed inside of my cookbook. So many recipe testers, taste testers, supporters… It really does “take a village…” I am thankful for you all. Thank you for everything.

Interested in purchasing a copy!?

Send $15 check or money order (this INCLUDES shipping and handling) to Blaise Doubman / Box 47 / Kennard, IN 47351. Please include to whom you would like the cookbook autographed and a mailing address for shipping. IF you would like 4 or more cookbooks, I will drop all shipping and handing charges. You can also pay via PayPal. My account to be used is,

If for any reason you have ANY questions, comments or concerns (special requests, etc.) EMAIL ME and I would be happy to help the best I can.

There have been SO MANY people preorder my cookbook and I am just so grateful. To those who have ordered and to those who will order in the future – THANK YOU!

I will continue my journey food writing and recipe developing. PLEASE continue to follow my adventures on “Blaise the Baker” ( as well as my food column “Chew This!”, which I write exclusively for “The Courier-Times”. My food column is published in their newspaper (and online for those who subscribe) on the 1st and 3rd Sunday’s of every month. Also follow me on Twitter, Instagram, Pinterest and Snapchat – all under the username “blaisethebaker”.

THANK YOU so much for everything!

“Blaise the Baker”


“Blaise the Baker Dessert First” will have 200 recipes divided up into 8 categories. The cookbook is called “Dessert First” because it literally STARTS with the dessert recipes FIRST, and walks you backwards throughout the course of your meal.

The categories are – in order –
Desserts / Cookies & Candy / Breads & Rolls / Main Dishes / Vegetables & Side Dishes / Soups & Salads / Appetizers & Beverages / This & That.

BEFORE the recipe section I have several pages of commentary including a section “About Blaise the Baker” as well as my thoughts and opinions on “Ingredients, Tools & Techniques”. And guess what? The book’s foreword is written by my Grandma Barbra!

Each and every recipe is accompanied by a “note” from me. Each “note” will tell a family story, history, recipe development process, etc.

The book contains 100 BRAND NEW recipes – never published anywhere ever before, along with some of my most popular blog recipes as well as some of my most popular, buzzed about and written about “Chew This” column recipes! In total, the book will contain 200 fabulous recipes!!!

AND your purchase of this book comes with a FREE e-book version!

What kinds of recipes can you find in the book!? Here are just a few!

“Turtle Cake” / “Hummingbird Cake with Thick Cream Cheese Frosting” / “Cinnamon Roll Coffee Cake” / “Chocolate Chip Pecan Pie” / “Glazed Strawberry Pie” / “Individual Cheesecakes” / “Soft and Chewy Snickerdoodles” / “Blaise’s Chocolate Chunk Cookies” / “Applesauce Cookies with Caramel Frosting” / “Wicked Brownies” / “Grandma Barbra’s Divinity” / “Magical Fudge” / “Chocolate Puff Pastry Turnovers” / “Refrigerator Spaghetti and Sauce” / “Famous Tea Room Chicken Salad” / “Bolinger’s Ham Salad” / “Onion and Pepper Pasta Bake” / “Darla’s Old-Fashioned Meatloaf with Potatoes and Baby Carrots” / “Double Batch Lasagna” / “Homemade Pizza and Tomato Sauce” / “Black Pepper Corn Pudding” / “Potato Books” / “Baked Oysters” / “Broccoli Cheese Soup” / “Broccoli and Cauliflower Salad” / “Great Grandma Flora’s Corn Fritters” / “Family Salad Dressing” / “Lemon Curd” / “Maple Syrup” AND TONS MORE!!! review –

“Blaise the Baker – Dessert First!” review

My interview with Donna Cronk –

AND!!! Don’t forget to use the hashtag #BTBdessertfirst when you post your photos, etc!

Thank you ALL for EVERYTHING


Guest Blog Spot – Blaise the Baker Dessert First 

My friend, Donna Cronk, just posted our interview and “guest blog spot” on her website and it looks fabulous! I was so excited to participate in this and really hope you’ll join in on our conversation by clicking the link below –

Thanks again Donna!


Guest Blog Post – There Will Be Pie

It is with my great pleasure to introduce Donna Cronk, a very talented friend of mine, in the writing of another “guest blog post” for my website. It is also with great pleasure that I announce her newest book, “That Sweet Place: At Home in the Heartland” to become my newest “Blaise the Baker: Book Club” selection. Welcome Donna!


Welcome to ‘That Sweet Place’: There will be pie

By Donna Cronk


A few days after my new novel, That Sweet Place: At Home in the Heartland, came out, I made a sugar cream pie for a pitch-in. My husband got more than he bargained for when he asked the question, “How did you get into sugar cream pies?”

I told him that it’s Indiana’s official state pie, that it’s the state’s bicentennial year, that the pie is on the cover of my book –and that Blaise Doubman created the pie recipe that’s featured in the book.

Blaise is not only a gifted baker and cook, he’s a talented food writer, and his column appears the first and third Sundays each month in the Neighbors (lifestyle) section of the New Castle(Indiana) Courier-Times. Just as the kitchen is Blaise’s domain, that section of the paper has been mine for nearly 27 years as its editor. I’m not so sure how we were fortunate enough to land Blaise, but I sure am glad we did.

Blaise is also an enthusiastic supporter of my work, and that included my first novel, Sweetland of Liberty Bed & Breakast,published two years ago. It’s about Samantha, who returns to her small Hoosier hometown and starts over. There are family recipes and scriptures that speak to the situations the characters find themselves in.

When I started writing the sequel, which includes a romance for Samantha, a new boarder, a new plot to get Samantha’s house from the conniving Ellen, and an unlikely but charming catalyst in the story, a dog named Reggie, I thought hard about what particular recipes I’d like to season into the story.

I raided the files of my own as well as my inherited family recipes, tried several, and even planned to use some that were eventually cut. It was important for me to know exactly where they came from and I had to be convinced that the family ones were original, or at least contained so many changes and updates that they had become new.

Since this is Indiana’s bicentennial year, I knew that I wanted to include a sugar cream pie recipe. I looked through some cookbooks and found one in my hometown church recipe book –but had no idea how to contact the person submitting it who had moved away many years before.

Then, a lightbulb went on. Of course! Ask Blaise! And he agreed to gift me use of his recipe! I’ve asked Blaise to do a post for my blog, at, telling how he came up with the recipe. I hope you’ll drop by and read it. 

Not only is it delicious, it is a perfectly orchestrated dish, the ingredients simple, the method foolproof. And the crust! If you are like many who shudder at the idea of creating your own pie crust, (why does that task continue to terrify home bakers?) the wait is over because it’s like having Blaise lean over your shoulder and gently walk you through it. And, shock of shock, it’s easy! 

Blaise has shared in my excitement over this book, and I was delighted to share with him the picture artist Marilyn Witt created of a delicious sugar cream pie on the cover. So with his permission, I gave him a cameo role in the book. 

There was one other recipe that I simply had to share with readers this go-around. It’s called Katherine’s Date Swirls. These cookies come from my Union County childhood when afamily friend in our church made these as a thank-you Christmas treat for my father, who was a farmer-school-bus driver. As a kid, I thought these were the best cookies I had ever eaten. And guess what? I still think that. The secret is using black walnut pieces.

I found the recipe in that same local church cookbook that I mentioned above, and called Katherine’s daughter, Pat Buell. Pat said her late mother would be delighted to know I am using her recipe and gave her full blessing for me to print it. I adapted the recipe a bit from how it was written, trying the recipe out a few times, and adjusted it accordingly for my own clarity, and hopefully yours. But let me tell you it is ALL-Katherine in taste and deed, and the cookies are one of those few things in life that taste exactly as I remember them.

Pat shared that these were her mother’s signature cookies. She was known for them, and they went all over the world—shipped by her mother to servicemen. Katherine hulled her own black walnuts, gathering the encased nut meats from trees on their farm. If you’ve never dealt with black walnuts from their source, let me tell you this is no easy task. With apologies to Pat and Katherine, I purchased mine from small bags in the grocery store on the baking aisle.

There are other recipes in the book, ones I would be glad to unpack in a future blog. Please know that the book is a novel with recipes—and not a cookbook with a story. Yet each of the recipes is part of the bigger overall picture, and I’ve seasoned them into the plot.

Here’s an idea: Why not host a book club and for the wrap-up party, have a pitch-in meal featuring the book’s recipes? And invite me. If you are meeting in Indiana, and I can possibly get there, I will gladly come and be happy to discuss the book with you. Maybe we can talk Blaise into coming too, who knows?

Meanwhile, consider picking up a copy. The print version is up on Amazon, the Kindle edition is coming any day now, copies will be available from me at The Courier-Times in New Castle on and after Monday, May 16, or email me for details on signing and mailing you a copy.

Meanwhile, put on the tea kettle, enjoy a cup of Twinings Green Tea with Lemon (my favorite flavor) or your own. Wouldn’t a slice of pie be just the thing with it?

Donna Cronk would love to hear from you. Contact her at Like her author Facebook page at Donna Cronk. Visit her blog at She has a program perfect for women’s groups of many kinds called “Bloom Before You Are Planted.” Ask her about booking a date.

Thank you again Donna for thinking of me in developing the sugar cream pie recipe in your book and for blessing everyone with your multitude of talents. It’s an honor and privilege to know you. -Blaise

International Flavor – Foods of Japan

Several months ago, with the help and encouragement of my friend, Sarah Hodge, I launched a new feature on my blog called “International Flavor”. I wanted Japan to be my first area of exploration and I knew exactly who to go to for this culture. She’s not only studied the culture, but has lived it for years.

This posting is a revised and updated version of the popular orginal posting that appeared awhile back. This revised and updated version is now the only version on my site, and exclusive to “Blaise the Baker”. 

Hello Sarah! Thank you so much for agreeing to do this interview with me. Let’s get started. Tell me a little about yourself…

  Making Japanese-style rolled omelette in a traditional Kyoto townhouse

I have always been fascinated by other cultures and languages as far back as I can remember. I grew up in Michigan and I had several Japanese neighbors and many Japanese classmates in elementary school. I started studying Japanese in the fifth grade, and studied French, Spanish and Japanese throughout high school and college. Languages have always been something at which I excelled. After obtaining my master’s in TESOL (Teaching English to Speakers of Other Languages) in 2006, I became a full-time ESL/EFL instructor and have had the chance to travel the world for both work and pleasure. In December 2015, I finally had the chance to relocate to eastern Japan to teach English for 3-5 years.

In my spare time, I take cooking classes, collect cookbooks (over 400!) and am a blogger (I’m a member of NetGalley and Blogging for Books) and Top Reviewer specializing in cookbook reviews. I launched my blog Bundt Lust and social media tie-ins on Pinterest, Twitter, and Instagram as a place to collect and share my hundreds of cookbook reviews and to network with a wider audience of fellow collectors and foodies. I occasionally write guest reviews for various websites including Mediterranean Living and Kosher Eye. I am also a top reviewer on TripAdvisor, where I have reviewed dozens of hotels and attractions around Japan as well as answered travel questions in the Japan forum.

How did you end up in Japan? What part(s) of Japan did you live? 

Living and working in Japan has been a dream of mine since my first introduction to Japanese language and culture in the fifth grade. I had applied and was accepted to the JET Programme in 2006, but ended up working for a language institute instead. In late 2010, I was selected to teach English for six months in a small town near Nagoya in Central Japan. I was responsible for developing and delivering English instruction to nearly 200 Japanese students. I would travel almost every weekend and visited numerous cities including Nagoya, Inuyama, Kyoto (six times!), Nara, Osaka (twice), Hiroshima, Miyajima, Takayama, Shirakawago, Toba, Futami, and Tokyo. In December 2015, I accepted a full-time teaching position in Kanagawa, Japan (about 2 hours south of Tokyo), which is where I currently live and will be located for the next several years.

How long were you there? 

I was in Central Japan for six months (December 2010 – May 2011) and recently relocated to Eastern Japan, which is where I will be living for the next 3-5 years.

Tell me about your food experience there…

Japanese food has fascinated me since my first okonomiyaki (cabbage pancake) in fifth grade. I had taken numerous general cooking classes before going to Japan, but didn’t really have any books or background on traditional Japanese food. Soon after arriving in Japan, I had the chance to participate in the traditional pounding of New Year’s rice cakes (mochi) with the school staff.

In my free time, I research and take cooking classes around Japan. To date, I’ve taken six classes in Kyoto, Osaka, Komaki, and Tokyo focusing on homestyle Kyoto cuisine (obanzai), Buddhist vegan temple cuisine, festival dishes, and traditional Japanese sweets (wagashi), and am signed up for several others with my mentor Elizabeth Andoh’s “A Taste of Culture” school in Tokyo and a wonderful startup called Tadaku that pairs home chefs from around the globe with Japanese learners (although the service is targeted at Japanese, many of the classes are taught in English). I recently started a Facebook group for those in Japan who are interested in learning more about Japanese food culture, how to use particular local ingredients, take cooking classes together or how to find / translate items at the grocery store.

  My chirashizushi (topped with salmon roe) and “pom pom” sushi at Komaki International Association’s cooking class

In addition to cooking classes, I had the chance to visit the morning markets at Takayama and Nishiki market in Kyoto; both were fabulous experiences! Because I am so interested in cooking and food, many of the “souvenirs” I purchase for myself are food-related, including a set of high-quality vegetable cutters from the prized Aritsugu (a Kyoto / Tokyo knife shop that has been in continuous operation since the 1560s), a steamer basket, chopsticks, a traditional wooden pestle (surikogi), a cast-iron Japanese rectangular omelet pan, and several cookbooks. I even purchased food-themed origami kits (sushi and cakes) and erasers as gifts for fellow foodies! Due to the expense of shipping internationally, I purchased many ceramic serving pieces (including chawanmushi cups) from after returning to the US.

What do they have there that you can’t find here in the US? 

Much like the Greeks and their wild greens (horta), the Japanese value sansai, or mountain vegetables including knotweed, shoots, and ferns, and place a great deal of emphasis on seasonal produce. Elizabeth Andoh took us to a grocery store and showed us the various types of fresh vegetables that had just been harvested, along with tips for preparing them. It is also easy to find fresh herbs like sansho and mitsuba and veggies like myoga (young ginger buds), takenoko (young bamboo shoots), renkon (lotus root), Japanese sweet potatoes and gobo (burdock); there really are no close substitutes for flavor or texture. During cherry blossom season, you’ll see many dishes featuring salted preserved cherry blossoms and leaves, which you can also buy in specialty shops. Japan is also crazy for limited-edition treats such as Kit Kats in unusual flavors, and is constantly introducing limited edition runs of chocolates, sodas, etc. (This year saw Sakura Pepsi and sake Kit Kats; other Japanese flavors have included salted watermelon Pepsi, Pepsi-flavored Doritos, etc.). Novelty sells!

Does the US have a “twisted” version of what Japanese food is / tastes like?

The most obvious starting point would be sushi. In Japan, sushi refers to vinaigered rice (“su” means vinegar) and can include cooked or raw ingredients; raw fish served without rice is referred to as sashimi. Sushi is served in a variety of formats including makizushi (thin cylinders), futomaki, temaki (rolled like an ice cream cone), chirashizushi (ingredients scattered or layered, popular for Hina Matsuri (Girls’ Day Festival), temarizushi, and oshizushi, pressed sushi from Osaka.

Japanese sushi and sashimi are relatively simple: the emphasis is on the quality of the fish and the skill of the sushi chef. The idea is to let the flavor shine through without overseasoning or too many ingredients. American sushi, on the other hand, tends to be much higher in fat and calories, may frequently include fried elements, include some form of dairy (cream cheese, mayo, sauce), possibly avocado, and layers together multiple ingredients and contrasting textures. Many of the “Americanized” sushi rolls (spider roll, California roll, Philadelphia roll, dynamite roll, etc.) are totally foreign in Japan, although American-style sushi can be found. Vegetarian / vegan sushi is also starting to take off; at least one large Japanese chain is now offering gorgeous vegetable sushi. I will also be featuring the upcoming “Vegetable Sushi Cookbook” by Izumi Shoji on my blog in April; Shoji-san is a very popular vegetarian blogger with multiple cookbooks to her name, but this will be her first published in English.

Another big difference is noodles. Sure, any American college student has likely eaten dirt-cheap instant ramen. Japanese-style ramen shops with homemade noodles are popping up around the US, but there are a wealth of handmade noodles in Japan, from udon (chewy, thick wheat noodles) and nutty soba (buckwheat noodles, especially good cold with a citrus dipping sauce) to thin, delicate somen. Noodles are truly an art form in Japan. And don’t be afraid to slurp when eating noodles; it’s actually expected to show that you are enjoying the dish!

There is also a large difference in table manners; for example, Americans tend to pour soy sauce over rice, which is not done in Japan (instead, you are given a small dish for dipping your rice into). It’s not polite to slather your sashimi/sushi with wasabi (especially not in front of the sushi chef!), nor should you eat pickled ginger and fish in the same bite (it’s there as a palate cleanser). A lot of Japanese table etiquette, particularly that involving chopsticks, has its roots in funerary traditions; for example, you should never stick your chopsticks upright in a bowl of rice, or pass food using chopsticks; this is how cremated bones are handled at Buddhist funerals. (To pick up food from a communal platter, turn your chopsticks around and use the wide end to pick up an item and put it on your plate.)

What were some of your favorite dishes while in Japan?
I’ve been vegetarian / pescetarian for over a decade; modern Japanese cuisine is not terribly vegetarian/vegan-friendly with one notable exception: shojin ryori. Literally “devotion cuisine,” shojin ryori is the vegan diet of Zen (and other Buddhist sect) monks. In Zen Buddhist tradition, no animal products are allowed, including fish stock (dashi). Japanese shojin ryori is based on balance; each meal must have five cooking methods (raw, simmered, grilled, deep-fried and steamed), five flavors (bitter, sour, sweet, salty, mild and hot), and five colors (red, white, black, green, and yellow). Tofu products such as yuba and various preparations of tofu (freeze-dried, deep-fried, etc.) and gluten (fu) play central roles.

I enjoy cooking shojin ryori at home; the absolute book on the topic is the out-of-print “Good Food from a Japanese Temple” (also published in paperback as “The Heart of Zen Cuisine”) by Soei Yoneda. 2014 also saw “Shojin Ryori” by Danny Chu; Chef Chu studied shojin ryori in Kyoto before returning to his native Singapore to open a popup shojin ryori restaurant, and “Shojin Ryori” won a Best in the World Gourmand Cookbook Award in 2015.

One of the reasons I love cooking shojin ryori is the act of preparing and cooking ingredients is in itself an act of meditation and the opportunity to slow down, focus, and express gratitude and appreciation. Another excellent book on the topic is Elizabeth Andoh’s “Kansha.” In 2011 shortly after the 3/11 earthquake and tsunami, I had the opportunity to spend a day cooking with Elizabeth at her home in Osaka preparing beautiful and delicious vegan dishes with roots in traditional Japanese temple cuisine.

Although some ingredients will be difficult (if not impossible) to find in the US, there are plenty of wonderful shojin ryori dishes and magic that can be worked with everyday ingredients, so don’t let that discourage you from attempting to make these dishes at home!

  Vegan Buddhist temple cuisine at Shigetsu, Tenryuji (Arashiyama)

Another thing I love about Japan is the huge range of pickles (tsukemono); my friend Nancy Singleton Hachisu published the excellent “Preserving the Japanese Way” last year (one of my top cookbooks of 2015) that will help American home cooks make the most of this ancient tradition. There are dozens of types of Japanese pickles using rice bran, salt, sake lees, and vinegar. Any department store or market will be sure to have multiple pickle vendors with samples fanned out like gorgeous bits of stained glass; some of my favorites are shibazuke (cucumbers pickled in shiso leaves, which gives them a red color), takuan (pickled daikon), and eggplant.

Pickle samples at Nishiki market in Kyoto:  

What were some of your least favorite dishes while in Japan? 

Konnyaku, hands down. It is a chewy, gelatinous byproduct of the konnyaku plant that is used in oden and various veggie dishes (is it also used to produce low-cal shirataki noodles). I admit to not loving natto (fermented soybeans that are sticky and stringy, served with a packet of mustard). I am not a fan of slimy or squishy textures, so next to konnyaku, I was not fond of junsai (even though it is expensive/considered a delicacy) or sea urchin (which was served in my “vegetarian” kaiseki ryori in Kyoto).

There are also regional specialties like fried crickets (inago) and basashi (horse sushi), but these tend to be geographically limited and more like a rite of passage. (Most of my Japanese students first asked me if I could eat with chopsticks. The second question was whether I’d had basashi 😉 And yes, you will find whale and dolphin meat in stores if you look for it, but it seems to be more popular with the older generation.

What culinary customs did the Japanese have that we might not know about in the United States? 

Much of Japanese cuisine was strongly influenced by Buddhism. The old capital of Kyoto had thousands of Buddhist temples and along with Koyasan, is the epicenter of shojin ryori; Kyoto is still famous for the high quality of its tofu products.

Americans have generally only seen perhaps three or four types of block tofu in the US, but there are dozens in Japan, each with a unique purpose. Yuba, dried tofu “skin,” is used as a wrapper (but it must be softened / rehydrated first), koyadofu, freeze-dried tofu, is simmered and used in soups, inari / abura age are deep fried tofu pouches to hold rice, okara (the pulp used from making soymilk/tofu, etc.) can be used in desserts and breads. Soy is also used in kinako (toasted soy powder used to garnish sweets like dango and mochi) and miso, fermented soybean paste best known as soup but which also makes a stellar marinade for fish. And black soy beans stewed in brown sugar syrup are a traditional New Year’s food that represent a wish for good health and hard work in the coming year. Tofu restaurants can be found in Kyoto and Nara that will allow you to sample numerous preparations of tofu products.

A favorite drinking spot equivalent to bar food is the izakaya, or pub. There you’ll find snacks and nibbles (a bit like tapas) that pair well with beer and sake; nothing too fancy, but a great place to kick back with friends. Dishes range from boiled salted soybeans in the pod (edamame) to various preparations of seafood, meats, and fried foods (tempura, cutlets, fried chicken). An excellent cookbook on the subject is “Izakaya: The Japanese Pub Cookbook.”by Mark Robinson.

I love the elaborate depachika (department store food halls; the name is a combination of “depato,” meaning department store, and “chika”, meaning basement) in the basement of upscale department stores like Takashimaya; two whole floors of specialty imports, gourmet restaurants, and the most exquisite confections and upscale food gifts you can imagine with price tags to match! It’s like an indoor market featuring the best of seasonal and regional foods, prepared foods, and international foods. Showcases of famous brands of Western and Japanese treats, French macarons, imported chocolates for Valentine’s Day, elaborate bento boxes, prepared foods sold by weight, pungent rice bran pickles, you name it, you’ll find it there.

Another Japanese custom that I love is omiyage, or food souvenirs. In Japan, you are obligated to buy souvenirs for coworkers and superiors on your travels, and this extends to food. Every train station and shop carries some sort of beautifully packaged local food product (frequently sweets) that you purchase and take back to the office. It’s a wonderful way to offer your friends and family back home a taste of Japan. Narita airport is well-stocked with every conceivable variety of food gift, including the always-popular flavored Kit Kats from Japan, which come in dozens of unique regional flavors ranging from Okinawan sweet potato, azuki bean, and cherry blossom to corn and salted watermelon (the latest is sake Kit Kats, which are proving hugely popular!).

Did anything surprise you about the food?

The one thing that honestly surprised me was how pervasive American fast food / dietary influence is. In the traditional Japanese diet, dairy and meat was virtually nonexistent. Today you’ll find dozens of varieties of yogurt, cheese, and deep-fried meats at Japanese grocery stores and convenience stores; sometimes it can be difficult to find “traditional” Japanese food in Japan! I loved that in Kyoto, upscale hotels included several options with the room rate for breakfast, including a soy-based traditional Japanese breakfast served in a very traditional dining room. Also, Kyoto is famous for two major contributions to Japanese food; kaiseki, very elegant meals originally part of the tea ceremony, and shojin ryori, Buddhist vegan temple cuisine. I found kaiseki to be beautiful but rather bland (you can expect to spend about $100 on a kaiseki dinner in Kyoto; mine was included as part of my package at a ryokan, a traditional Japanese inn) and enjoyed shojin ryori much more.

More and more aspects of Japanese culture are becoming popular in the US; a prime example is bento boxes. A bento-box (or o-bento in Japanese) can range from a simple compartmentalized lunch / dinner composed of rice, veggies, and fish / protein, to an elaborate scene containing popular anime or cartoon characters (“kyaraben”). Elements such as pressed hard-boiled eggs, stamps, and special accessories are used to make decorative (and tasty) lunches. In the last several years, it seems like there has been an explosion of English-language websites and online stores catering to bento box enthusiasts. Foreign bento aficionados have created some truly spectacular bento art! A good place to start is Just Bento (; two websites I shop from for bento boxes and accessories are Bento & Co. ( and Japonmania ( One of the premier bento box makers is Hakoya; if you want to be super-traditional and money is no object, opt for a wooden bento box.

What is the typical “eating” day like in Japan? Here in America we have breakfast, lunch and dinner. Was it similar there?

The structure is largely the same. However, I much prefer Japanese breakfasts to American ones. A traditional Japanese breakfast consists of Japanese-style omelet, grilled fish, rice, pickles, and miso soup. I also enjoyed trying some of the regional specialties like hoba miso (food slathered with miso paste and grilled/served on a magnolia leaf).

  A typical Japanese breakfast for one as served at a Kyoto ryokan

At more upscale hotels you will frequently find (green) salad bars as part of the breakfast buffet. You do see “American-style” breakfasts at hotels, but it pales in comparison to the Japanese offerings! Traditional Japanese cuisine was based around vegetables and seafood and tended to be low in fat, but in the last fifty years or so, fried products and lots of meat have become the norm (deep-fried pork cutlet, beef, chicken, etc.). Japanese convenience stores (“conbini”) are quick places to grab a snack, from prepackaged onigiri and noodles to deep-fried dishes and limited edition treats (Japanese 7-Elevens are notorious for this; see a good article from Bon Appetit here:

What were the desserts in Japan like? 

Traditional Japanese desserts, wagashi, have a long history as part of the tea ceremony. There are various types of wagashi, including higashi (pressed sugar sweets that mimic the current season), jellies (yokan), and monaka, intricate pressed rice cookies filled with bean paste.

In December 2015 I had the chance to take a hands-on wagashi class in Kyoto at a confectionary shop with a history that goes back centuries; the lesson (taught in Japanese by a master) taught my small group to make three traditional sweets served during the tea ceremony. Japanese wagashi are generally gluten-free and made from several types of rice flour, sugars, and sweetened bean paste. The intense sweetness is cut by the bitterness of matcha; traditionally you eat the sweet first, then drink the matcha.

Most home cooks / housewives do not make wagashi, but purchase them from specialty shops. One simple dessert that can be made at home is mochi, a rice flour dumpling that is boiled then served with red bean paste. Mochi is also a traditional food at New Year’s; I participated in a New Year’s rice pounding (mochitsuki) on base with our school staff. There is also a type of square dried mochi that is served with red bean soup.  

Other traditional Japanese sweets include taiyaki, fish-shaped pancakes filled with bean paste, green tea soft-serve and ice cream, tea-infused chiffon cakes, and fancy roll cakes (one of the more prolific Japanese authors, Junko, recently released her first roll cake cookbook in English, Deco Cakes)

Modern Japanese desserts tend to favor French patisserie quite heavily (it is common for Japanese pastry chefs to train in France), so you see lots of Japanese patisseries and offshoots of French patisseries such as Maison Kayser, Pierre Herme and Fauchon across Japan. Other notable examples include Henri Charpentier and Sadaharu Aoki in Tokyo.

 French-style pastries for sale in Kyoto, December 2015

This style is so popular that you can find Japanese bakeries around the globe that specialize in French pastry with Japanese twists (green tea, black sesame, sweet potato, red bean, etc.). If you are interested in learning to make Japanese French-style pastries at home, I highly recommend Okashi and Tanoshii as well as last year’s excellent “Kyotofu” (which I named one of my top cookbooks of 2015); it blends Japanese flavors like yuzu (citrus), black sesame, green tea and toasted soybean powder with American desserts such as cheesecake, brownies, and cookies to surprising (and delicious!) effect.

Baking at home is also very popular with Japanese women; go to any department store, Loft or Tokyu Hands and you’ll find a mind-boggling assortment of bakeware and kitchenware, including many novelty items. However, most Japanese houses and apartment still do not have ovens, or if they do, it is a combination microwave / oven that does not bake evenly / effectively. American-style ovens are few and far between, so leave your bulky Bundt pans at home if you plan on moving to Japan!

Did they have snack foods in Japan? Describe.

I love the assortment of snack foods in Japan, which run the gamut from sweetened beans (amanatto) and edamame to shrimp-flavored chips, flavored rice crackers (senbei), pizza flavored pretzel sticks, and novelty items influenced by western cuisine. Some of my favorites are the street foods that pop up around temples and shrines, including mitarashi dango (grilled rice dumplings basted in soy sauce, a specialty of Takayama in the Japan Alps) and fried foods on a stick, which gives it an air rather like an American state fair.

Did you pick up any recipes / cookbooks from your stay there?

I did purchase a few cookbooks in Japanese (one on baked goods made with squash and sweet potatoes, and a children’s book about the different types of wagashi) during my first stay in Japan in 2011. My collection is currently around 30 books, including recent releases like “Shoku Iku” (released in the US as Healthy Japanese Cooking). I also have copies of recipes from the six hands-on cooking classes I took. I ordered my copy of Elizabeth Andoh’s “Kansha” and took the book with me to her class in Osaka.

Anything else you would like to add that we haven’t discussed? 

If you are fortunate to visit / live / work in Japan, by all means immerse yourself in local culture: participate in local festivals, try local foods, visit local museums and shrines, and definitely take advantage of any hotels with onsens (hot spring baths). The Japanese are very generous with their time and are very happy when a foreigner takes an interest in their culture! Also, gift-giving is very ingrained in Japanese culture and you will likely be presented with small gifts; I always keep some small made-in-the-US souvenirs from my hometown on hand just in case.

I’m more than happy to try and answer any questions on Japanese cooking or food culture at; if I’m not able to answer it (and I’m no expert by any means, just a passionate foodie with a deep interest in Japanese culture!), I’ll be more than happy to pass it along to my fellow friends and Japanese cookbook authors and get back to you.

There are several excellent websites devoted to Japanese cooking; one of my favorites is Gabi Greve’s “Washoku” group and blog: Another great resource is Ochikeron’s “Create Eat Happy” blog ( and cookbook, and RunnyRunny999’s YouTube channel: And for a taste of Japanese wackiness, don’t miss Cooking With Dog hosted by Francis!


Recommended Japanese cookbooks:

I probably have 30-40 Japanese cookbooks (in English and Japanese) focusing on a variety of Japanese homestyle cuisines, shojin ryori, and desserts; you can find the full list at my Amazon store and more of my Japanese cookbook reviews on my blog Bundt Lust.

Elizabeth Andoh: Washoku and its vegan companion Kansha; free recipes and tips are available on the companion websites and Andoh-san will also send autographed bookplates that match both books. The Taste of Culture campus is in Tokyo and offers a variety of workshops: Also be sure to sign up for her excellent newsletters.

Japanese Farm Food, Nancy Singleton Hachisu. A beautiful look at traditional rural life and foodways with gorgeous photographs.

Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen, Nancy Singleton Hachisu. A fantastic introduction to the wide range of traditional Japanese pickles, which use a variety of preserving agents (rice bran, vinegar, sake lees, etc.); she also adapts these techniques and ingredients for American kitchens and palates.

Donabe, Naoko Takei Moore. A great introduction to the donabe, the versatile clay oven used to braise, steam, bake, etc. (there are different types of donabe depending on the function). Classic-style donabe includes various hot pots, salted kombu and ginger rice, salmon and hijiki rice, English peas and yuba, green tea rice balls, azuki sticky rice, and crab dashi. Some of my favorites are featured in the steamer chapter (savory steamed soy custard with saikyo miso sauce, steamed black cod in fermented black bean sauce, green tea steam cake) and the tagine chapter (sizzling tofu and mushrooms in miso sauce, steam-roasted fingerling potatoes, steam-fried vegetables with creamy sesame-tofu dipping sauce, crunchy lotus root in black vinegar sauce).

The Sushi Experience, Hiroko Shimbo.

Just Bento, Makiko (Maki) Itoh. Containing recipes from Maki’s “Just Bento” website, this is a treasure trove of base recipes, variations, and sample menus that will keep you happily preparing bento boxes for many months to come! This has more practical, down-to-earth presentations than the labor-intensive kyaraben bento, making it an excellent choice for grownups and older kids/teens.

Shojin Ryori, Danny Chu. Danny studied shojin ryori in Japan before bringing it to Singapore through Enso Kitchen. He has a wonderful overview of shojin ryori at

Okashi: Sweet Treats Made with Love, Keiko Ishida. A wonderful glimpse into popular Japanese baking that combines French and American influences with traditional Japanese flavors (green tea, red bean, black sesame, sweet potato, etc.).

Just One Cookbook (, YouTube channel: 

My go-to soundtrack for Japanese cooking: 

Dinner Classics: The Japanese Album (CBS Masterworks).

This gorgeous update on traditional Japanese melodies features flute by Jean-Pierre Rampal, violin by Isaac Stern, and cello by Yo-Yo Ma along with Japanese-inspired recipes by Martha Stewart.

Recommended cooking classes:


Haru Cooking Class Taro-san is the consummate ambassador for Kyoto and Japanese cuisine; he went to school in the US and speaks beautiful English. Classes are held in his traditional Kyoto townhouse (machiya). His wife and daughter are frequent helpers. Taro is extremely accommodating and happy to customize the menu to meet your interests / dietary needs:

Uzuki Japanese Cooking Emi is a wonderful guide through the world of Kyoto homestyle cuisine; classes are held in her home and you truly feel like part of her family.

WA Experience KAFU:

I was lucky that I signed up at the very last minute (only a couple of days before I left for Kyoto!!), and was still able to register for a fantastic autumn menu that happened to be completely vegetarian! I also was the only student, had a fantastic instructor, and the class was held in a gorgeous traditional townhouse that had been lovingly restored.



A Taste of Culture

Cookbook author and cultural ambassador Elizabeth Andoh offers half- and multi-day intensive workshops at her Taste of Culture school in Tokyo. Andoh-san is an excellent instructor with a wealth of knowledge about ingredients, kitchen culture, and historical perspective. Hands-on classes range from Japanese pickles to seafood, holiday foods, traditional washoku and vegan cuisine. Payment must be made in advance, and it is best to book as far ahead as possible.

Japanese tableware, kitchenware and knives:

One absolute must-do splurge in Kyoto: 

Shiraume, the top-rated ryokan on TripAdvisor (see my review here: A former teahouse with a history that dates back centuries, expect to spend $250 a night and up (add an extra $100 per night if you will have the kaiseki ryori dinner). Some rooms have private tubs; for smaller rooms like the one I stayed in, you can reserve one of two natural hinoki (cypress) tubs. The ryokan only has six rooms and books up many months in advance, so book as early as possible. Truly an unforgettable experience in the heart of Gion:

  Exterior of Shiraume

Shoutout and special thanks to Sarah Hodge! Be sure to check her out on social media and the Internet under “BundtLust”.