Autumn Persimmon Salad Recipe
Build a seasonal persimmon salad with crisp fruit, perky greens, savory dry-cured ham, and walnuts. A simple citrus vinaigrette keeps it fresh and balanced.| Marc's Recipes
I get a lot of questions about swapping rice vinegar for sake in teriyaki, and I usually explain that traditional teriyaki isn’t meant to be sour. That said, I love a tangy edge to sauces, and I’ve been known to sneak a splash into my teriyaki sauce. In Japan, there’s a family of sauces called […]| Marc's Recipes
Build a seasonal persimmon salad with crisp fruit, perky greens, savory dry-cured ham, and walnuts. A simple citrus vinaigrette keeps it fresh and balanced.| Marc's Recipes
If you've found your way here, chances are you've cooked a few of my recipes from No Recipes and enjoyed the results. That site is ad-supported and built for the masses—but this space is different. It's where I share the original dishes I cook for my family here in Tokyo. Think of it as my personal cookbook. […]| Marc's Recipes
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
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
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
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! This is my personal stash of original recipes I cook for family and friends. It’s how my journey started in 2007 with No Recipes, and while that site has evolved to focus on teaching global classics, Marc’s Recipes is where you’ll find the […]| 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
