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Home » Main Ingredient

Main Ingredient

  • Beef stew in a bowl.
    Beef Shank and Vegetable Miso Stew
  • Kale, apples, and smoked salmon in a lemon yogurt dressing.
    Kale, Apple, and Smoked Salmon Salad
  • Kinako (roasted soybean flour) make these crinkle cookies taste like peanut butter.
    Kinako Crinkle Cookies
  • Mouth-watering thinly sliced beef marinated with Chinese seasoning and mixed with vegetables.
    Tangy Marinated Beef and Vegetables
  • A plate of pan roasted kabocha squash with garlic, olive oil, and Pecorino Romano cheese.
    Pan-Roasted Kabocha with Pecorino Romano
  • Overhead view of crispy coriander chicken with a spicy cilantro sauce.
    Coriander Chicken
  • This delicious autumn salad pairs sweet and tender napa cabbage with nutty toasted sesame oil and umami rich salted konbu.
    Nutty Napa Cabbage and Konbu Salad
  • Gemelli tossed with pan roasted grapes and pancetta in gorgonzola cheese sauce.
    Gorgonzola Gemelli with Roasted Grapes and Pancetta
  • Five spice potato salad with smoked nuts and soft boiled eggs.
    Five Spice Potato Salad with Smoked Nuts
  • This delightfully light and refreshing autumn pear and celery salad is the perfect palate cleanser.
    Autumn Celery & Pear Salad
  • This pickled chili pepper recipe creates pickled jalapenos and spicy chili vinegar.
    Pickled Jalapeño Peppers & Spicy Chili Vinegar
  • Delicious autumn salad made with kabocha and figs mixed with cream cheese and nutty miso.
    Creamy Kabocha & Fig Salad
  • Medley of Japanese mushrooms, including shiitake, maitake, and shimeji glazed with honey garlic sauce.
    Honey Garlic Glazed Mushrooms
  • Green chili pepper dry curry on a blue plate. with chili threads.
    Green Pepper Dry Curry
  • Steaming edamame with sake preserves it's flavor while infusing it with umami.
    Sake Steamed Edamame (Sakamushi)
  • White mug with sweet and buttery Japanese rusk.
    Cultured Butter Rusk Crusts
  • Smashed cucumbers stir-fried with cucumbers and spicy garlic chili paste.
    Spicy Pork with Smashed Cucumbers
  • Grilled manganji peppers seasoned with olive oil and lemon juice, topped with katsuobushi.
    Grilled Peppers with Umami Lemon Sauce
  • This refreshing glass noodle salad with tuna ceviche and mint is perfect for a hot summer day.
    Tuna Mint Ceviche Noodle Salad
  • Sweet, savory, and spicy tomato curry sauce goes beautifully with pan-fried sausages.
    Sausages with Tomato Curry
  • Drizzling kuromitsu (Japanese black syrup) on savory and nutty kinako chicken.
    Kinako Chicken
  • Tomato Goma-ae
  • A mountain of crunchy kohlrabi coleslaw dressed with tangry and creamy cashew dressing.
    Kohlslaw (Kohlrabi Coleslaw)
  • Fluffy kabocha pumpkin and fishcake glazed with sake and soy sauce.
    Caramelized Kabocha & Fishcake
  • Summer miso soup with sun ripened tomatoes and fresh shiso leaves.
    Tomato Miso Soup
  • Closeup of Kale & Cheese Salad revealing layers of kale leaves, each perfectly coated with the shiny, tangy dressing and speckled with umami rich Pecorino Romano cheese.
    Kale & Cheese Salad
  • Easy weeknight miso butter chicken stir-fry with cabbage and garlic chives.
    Miso Butter Chicken
  • Minced kimchi makes this easy 4 ingredient salsa pop.
    Kimchi Salsa
  • Japanese style snap peas with toasted sesame and shiokonbu (salted konbu).
    Snap Pea & Sesame Salad
  • A plate of honey glazed asparagus spears with dry-cured ham that's been crisped in a microwave oven.
    Honey Glazed Asparagus with Crispy Ham
  • Fresh homemade Strawberry Preserves, ready to eat.
    Strawberry Preserves
  • An overhead shot capturing a mouthwatering bowl of bee hoon with pork belly and red cabbage.
    Pork & Cabbage Bee Hoon
  • This Tomato Rice Soup, captured in a rustic earthenware bowl, showcases its velvety texture and vibrant color, inviting you to dive in and savor its comforting warmth.
    Tomato Rice Soup
  • Aspragus marinated in a tangy mustard emulsion with shaved bianchetto truffles.
    Marinated White Asparagus with Truffles
  • This rainbow of colorful pickled vegetables is the perfect palate cleanser.
    Rainbow Five Spice Pickles
  • Botan shrimp and avocado ceviche with onions, celery and cilantro.
    Shrimp & Avocado Ceviche
  • Juicy chunks of chicken thigh glazed in sweet and spicy gochujang sauce.
    Gochujang Chicken
  • Sweet and fragrant kumquat and basil marmalade.
    Kumquat Basil Marmalade
  • Quick pickled red cabbage and golden potato salad.
    Pickled Cabbage & Potato Salad
  • Savory cheese and anchovies are the perfect counterpoint to sweet tender spring cabbage.
    Spring Cabbage Salad with Anchovies

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Marc Matsumoto

Welcome!

I started No Recipes back in 2007 as a place to share original dishes I'd created with friends. It's since evolved into something much bigger than I could have imagined, but as it grew, the focus shifted from inventing dishes to improving classics. In the spirit of how No Recipes began, I'm bringing back my weekly original recipes for all of my supporters and friends!

About Me

Marc's Favorites

  • Oyakodon chicken and egg bowl amped up with an addition of miso.
    Miso Oyakodon
  • Firecracker chicken with wilted greens and dried chilies.
    Firecracker Chicken
  • Japanese Seafood Curry from above.
    Seafood Curry
  • Sliced and marinated tuna in a bowl with rice.
    Hyugadon (Sesame Marinated Tuna Bowl)
  • Closeup of Cucumber Dill Salad with Dijon Mustard, quick pickled cucumbers and turnips crowned with feathery dill on a white plate.
    Cucumber Dill Salad with Dijon Mustard
  • Chicken and persimmons cooked in a miso ginger glaze.
    Miso Glazed Chicken with Persimmons

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Text and photos © 2007–2026 Marc Matsumoto. All rights reserved.