Popular Courses Japanese Recipes Marc's Favorites I enjoyed every recipe on this site enough to post it, but out of all of them, these are the ones I go back to the most. More Favorites → What's New Here's the full index of recipes on this site from the most recent to oldest. You can […]| Marc's Recipes
One of my favorite ways to come up with new meal ideas is by blending dishes from different cuisines. It's an easy way to unlock fresh possibilities from recipes you already know, giving you a nearly endless supply of new combinations to try. This Chicken Curry Pasta falls somewhere between Italian-American Alfredo and a cozy […]| Marc's Recipes
Sukiyaki don brings the flavors of the classic Japanese hotpot to your table fast. Tender beef, rich sauce, and egg served over rice.| Marc's Recipes
Bring a taste of Japanese summer to your table with Ume Shiso Cucumbers, an addictive blend of tart, fresh flavors and crunchy cucumbers.| Marc's Recipes
Whenever I have a tub of plain yogurt nearing its expiration date, my mind goes straight to marinades. The tangy richness of yogurt not only seasons proteins, but it also tenderizes them. Its thickness, especially in strained versions like Greek yogurt, gives marinades body and creates a protective coating that helps lock in moisture. That […]| Marc's Recipes
After a long day of shooting in Osaka last week, I stumbled onto a stunning izakaya and managed to catch last order. The meal (and sake) were exactly what I needed, but there was one standout I haven't been able to shake from my memory. It was a thick shiitake cap, blistered over the grill […]| Marc's Recipes
Creamy avocado meets bright yuzu and umami-rich miso in this 5-minute avocado yuzu side. Just slice, toss, and garnish.| Marc's Recipes
Kinako Crinkle Cookies offer a rich, peanut-like flavor in a nut-free, protein-packed delight that's the perfect make-ahead treat.| Marc's Recipes
These tasty, quick and easy marinated peppers add a pop of color and tangy flavor to salads, sandwiches, and bento boxes.| Marc's Recipes
Lettuce, like kale, is just as good cooked as it is raw. Sautéing Romaine over high heat keeps it crisp while concentrating it's flavors.| Marc's Recipes
Commercial chicken nuggets are usually manufactured by grinding chicken with flavorings and binders, shaping the mixture, then battering and deep-frying it. At home, that kind of factory process isn't practical, which is why most homemade versions rely on breading slices of chicken breast. The problem: those often cook up dry, bland, or rubbery. My chicken […]| Marc's Recipes
Simple cooked lettuce with oyster sauce and a hint of sesame oil is a bright, crisp, and waste-saving Chinese dish that's irresistible.| Marc's Recipes
These Honey Garlic Mushrooms pair the earthy complexity of shiitake, maitake, and shimeji mushrooms with an irresistible tangy and sweet glaze with a wallop of garlicky umami.| Marc's Recipes
Irresistibly crisp, succulent lotus root is glazed in an umami-rich soy and sake sauce, then garnished with sesame and chili.| Marc's Recipes
Rich and velvety smooth, this plant-based broccoli cheese soup tastes better and comes together in less time than the original.| Marc's Recipes
With the sun blasting through our kitchen windows, I’ve been leaning into recipes that deliver big flavor without heating up the whole house. This chili lime shrimp checks every box: quick, colorful, and cooked in a single pan with ingredients I usually have on hand. The shrimp gets a brief marinade in garlic, chili powder, […]| Marc's Recipes
If you've ever visited a Japanese summer festival, you're probably familiar with the sweet and spicy aroma of yakisoba wafting through the air. Shio Yakisoba is its lighter, brighter cousin, trading the sweet-and-spicy fruit sauce for something more savory: just salt, pepper, and garlic. The result is a clean stir-fry that lets the ingredients shine, […]| Marc's Recipes
Learn how to make negiyaki, a Japanese scallion pancake made with a mountain of green onions and just enough batter to hold them together.| Marc's Recipes
Juicy, crispy, and packed with corn flavor, this corn tempura is a summer snack that requires just 3 ingredients.| Marc's Recipes
Try this fresh shiitake mushroom stir-fry with snap peas and browned butter for a fast, flavorful side that pairs with any meal.| Marc's Recipes
Make cheesy corn fritters with fresh corn, Parmigiano, and minimal batter for a crisp, cheesy twist on the classic fritter.| Marc's Recipes
Peek inside my Tokyo kitchen with easy original recipes that I cook for my family and friends. Your support helps fund the development of new recipes and videos, both here and on No Recipes. At higher tiers you'll get priority access to contact me directly with questions and requests.| Marc's Recipes
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Welcome! I’m Marc Matsumoto, creator of No Recipes and host of television’s Bento Expo. Below, you'll find a free preview of some of the 200+ original recipes in my Secret Stash, and I add a new one every week! This is also the home for my archive of old recipes which are all available for free. Unlike my other site, these recipes are member-supported, so you won’t find any banner ads here. If you enjoy these, please consider becoming a member to access the rest of my private cookbook a...| Marc's Recipes
Hi, I'm Marc Matsumoto, and welcome to my secret stash of recipes! Here you'll find my collection of original recipes I cook for my family and friends. It's how my other website started in 2007, and while that's moved on to demystifying classic dishes from around the world, this is where you'll find my most […]| Marc's Recipes
Dive into the crisp, refreshing flavors of autumn with this Celery and Asian Pear Salad, a harmonious blend of crisp and crunchy textures and the tangy brightness of sudachi.| Marc's Recipes