While bread making has been all the rage this year, one staple food that has not received as much love is the fresh homemade noodle. That's right. The fan’s favorite that many just can’t seem to get enough whether it is the smooth and silken wheat noodle or the chewy ramen noodle.

While spring never seems to truly arrive (in Chicago), it is not too early to enjoy the spring sweet treat. That’s right, it's time for Hanami Dango!! <花見団子> or Flower Viewing Dango. In Japan, these dumpling are usually enjoyed in early spring, and as the name suggest, during the flower viewing picnic. Hanami Dango usually come in three colors (red, white and green) For this recipe, we are going to use all natural coloring. However, it may be more convenient for some to use artificial color.

While Izakaya is the moment of indulgence (usually accompanied by panting busting food and generous amount of drinks), there are some menu that could considered to be on a healthier and yet still be flavorful.

​One of such dish is the Japanese style Rapini Salad. Although the traditional version called for flowering mustard leaves, in the USA that could be hard to come by. A good substitute for this is found in a form of Rapini Broccoli, which has more leaves than flower when compare to broccoli.

This refreshing dish offers a lighter alternative to the usually heavy and oily food typically serve in izakaya restaurant. An who said Izakaya food can’t be healthy, may be?

It goes without saying that a Japanese meal is not complete without a soy-related component. Soy sauce, tofu, and miso paste, all derivatives of soy bean processed ingredients are known to be a healthy source of protein and seasoning (minus the sodium added).

The Japanese izakaya dinner recipes continue with a savory addition. ​While this week's recipe is probably not one of the healthiest, it definitely is one of the most delicious and satisfying. Buta no kakuni or “square simmered pork” is a perfect dish to accompany a bowl of hot rice or just by itself when you're having rounds of sake or drinks.
 
If you are a fan of rich food, this recipe is sure to provide both, the delicately cooked pork belly texture with the umami-packed broth.