This is my first time to make a cherry cheesecake. 

I used cherry compote but you can use fresh or frozen cherries.

The cheesecake is gluten-free because I used gluten-free graham crackers and didn't use flour for cheese filling. Also I used less sugar.

Easy and delicious...

Enjoy my favorite shiitake mushroom recipe and vegan cream sauce!

Vegan Shiitake Miso Cream Rice Bowl

Serving: 4

Ingredients: 

Vegan cream sauce

Vegetable stock or Kombu kelp dashi stock  200ml

Soy milk or almond milk  250ml

Flour 1/4 cup (35g)

Miso (barley or rice) 2 teaspoon...

August recipe for Japanese Naturopathy Magazine is "Salmon tacos with green shiso salsa sauce."

Shiso leaf  (English: Perilla) is called anti-aging Japanese herb. Both red and green shiso leaves contain many nutrients such as beta carotene, to treat your health problems...

Gluten-free Buckwheat ginger plum cake

9-inch round cake pan 

Ingredients:

3 plums

120g Butter

2 Tablespoons Honey

2 Eggs

1/2 teaspoon Grated ginger

100g Buckwheat flour

20g Almond flour

1/2 teaspoon Baking powder

Salt

Instructions:

1. Preheat the oven to 350F. Lightly grease the c...

Kasha pilaf with mushrooms & shiso leaves

Serves 2

Ingredients

buckwheat groats 1 cup

water 1.5 cup

sea salt 1/2 teaspoon

garlic 1 clove, minced

red onion 1/2, diced

shimeji mushrooms 1 pack (see picture below)

brown mushrooms 4, sliced

shiso leaves 4-5 leaves, cut into thin

Inst...

Japanese easy dessert recipe with my favorite black sesame paste :P

Matcha x Black sesame Bars

7' x 7' square pan

Ingredients:

Black sesame filling

1 cup almonds

2 cups pitted dates

1/2 cup black sesame paste (or tahini)

1/4 cup almond milk

a pinch of salt

Matcha Banana filling

2...

I have been asked about recipes with turmeric. Turmeric is very popular now and contains high antioxidants. This sorbet is very easy to make - vegan & gluten-free.

Vegan Turmeric Sorbet

Ingredients: A 9x5" loaf pan

Banana 3 (middle size)

Almond milk 400cc

Coconut oil 1 Tabl...

My macrobiotic diet journey started about 25 years ago when I was still in a college in Japan.  I studied western nutrition/sciences at that time but also was learning macrobiotic cooking in Lima cooking school in Tokyo. I finished the master's course and became a cert...

I used to make this “Healthy” Cheesecake very often when I was in 20's.  I called it healthy because I use yogurt instead of heavy whipping cream.  I stopped baking it after I moved to NY because I was trying cheesecake from different places in NY - I didn't have to b...

Zucchini is in season! 

I am introducing this easy zucchini recipe with miso and cheese : ) 

Zucchini Miso Cheese Gratin

Ingredients: 

1 garlic clove, chopped

2 small zucchini or 1 large zucchini, sliced 1/4-inch thick

2 Tbsp olive oil

salt and pepper

<miso & cheese>

1 tsp...