This delicious chocolate mousse made of tofu is easy to make and will supply you with enough dessert to get you through the week.
For Kiera Wright-Ruiz's latest contributions to The Japan Times, see below:
Add an unusual splash of color to your breakfast with these hash browns made from purple sweet potatoes.
What's better than a classic chocolate chip cookie for a snack? A chocolate chip cookie tinged with the flavors of Kyoto, of course.
With an injection of umami and a slew of Japanese fixings, your plain old potatoes will never need to be dull again.
Crunchy on the outside and creamy on the inside, these korokke have a comforting mixture of sweet kabocha and sharp cheddar, spiced with paprika and cayenne. There will be no leftovers.
When the craving for melonpan strikes, this fluffy, crunchy, sweet treat can be in your mouth in less time than it takes for a bakery run.
This vegan version of tonkatsu (pork cutlet) swaps out pork for soft, custard-like tofu that gives the dish a light texture and endless flavor possibilities.
Icebox cakes are quick, customizable and visually stunning. The best part? You can spend less time in the kitchen, and more time eating dessert.