As the weather is warming up at full speed, I have come to enjoy cold dishes that don't need to be cooked. Occasional home-made sandwiches fit this bill. No peanut butter, cheese, or BLT (bacon, lettuce, tomatoes) for me, please. With small twists, I came up with a sandwich recipe that does not require much assembly of its ingredients right before serving. Last year, I made this sandwich for my dear friend Keiko and her husband, when they were busy packing in preparation f

As our day is getting longer, refreshing meals often come to my mind on hot afternoons. Buckwheat noodle salad is my favorite summer dish. But you may find it difficult to buy buckwheat noodles in your area. Some people may be allergic to buckwheat like my little brother. So, here comes a recipe for a pasta salad that is more accessible to many people. It is also more portable than buckwheat noodle that tends to lose its flavor quickly due to its continued expansion afte

Forgot to buy something at a grocery store? No problem. You can make this radish salad, using vegetables that can be kept in a fridge for several weeks. This 'quarantine' salad is easy to make and versatile as well. It is an appetizing side dish that is rich in fiber and anti-oxidants. You can keep this salad in a fridge for a week and pair it with buckwheat noodles, which would make a nice brunch! I would season the cooked buckwheat noodles with soy sauce and combine it

Although this is a popular dish in Korea where I grew up, my first encounter with this salad was in Boston, when my friend served it for a crowd. As I was so used to eating brown seaweed in warm soup, brown seaweed and cucumber seemed like an odd combination. But I was intrigued. Just one spoonful of this soup was all I needed to appreciate the beauty of this dish. This cold soup has a depth that is difficult to find in a salad dish: savory flavors from the brown seaweed m

Have you ever had a craving for a refreshing meal, which would instantly cool you down on a sultry day? This is a make-ahead noodle salad dish (yes, great as a brunch over the weekend). You can make this salad ahead of time and refrigerate it for at least an hour up to overnight to fully develop its flavor. Before serving, all you have to do is boiling eggs and noodle. How easy is that? ​ Ingredients for 2 servings Seasoning sauce 3 tsp Coarse red pepper powder. (It is i