Fried Rice with Shrimp and Sweet Corn

To me, the main ingredient in this fried rice is sweet corn. Use fresh ones in season.

Ankake: Tofu with Crab Sauce

Crab and Tofu Soup

Fried Calamari Balls

Katsuo Tataki Carpaccio

Katsuo Tataki (or Katsuo no Tataki) is a lightly broiled bonito, traditionally broiled over an open fire of rice straw. The center is still raw like sashimi but smokey char flavor is added to it. Usually Tataki is cut into 1/2 inch thickness and served with soy-based dressings and condiments such as green onions, garlic, Shiso and ginger.

Katsuo Tataki is a specialty in Kochi prefecture, but would be available at Japanese grocery stores in either frozen food or sashimi sections.

Calamari Pasta

I always keep frozen squid (calamari) in my freezer for quick and inexpensive meals. This olive oil-based pasta is light, yet loaded with flavors.

Hot Crab and Artichoke Dip

In frequent shopping at Whole Foods Market, I came across a recipe card: Hot Crab and Artichoke Dip. I made it for holiday dinner and it was a hit among my family.

I substituted Neufchâtel cheese with cream cheese and worcestershire sauce with soy sauce, which, I think, worked really good as well.

Easy to make and great for party appetizer.

For this recipe, please go to this link.

Marinated Oysters in Oil

These oysters have always been a crowd-pleaser in parties as an appetizer. It has to sit in fridge at least overnight before serving, so be sure to make in advance.

Great with wines and sake (Japanese rice wine, also known as Nihonshu).