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Deborah Davidson

Sapporo, Hokkaido, Japan

Recipes By Deborah Davidson

Galaxy Cheesecake by Deborah Davidson

Sapporo, Hokkaido, Japan

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Almost as strong as my love of cheesecake is my fascination with the designs that are revealed in sliced fruits and vegetables. This cheesecake recipe was inspired by the galaxy-like pattern in a cross-section of kiwi fruit.

Wild Things Tempura by Deborah Davidson

Sapporo, Hokkaido, Japan

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This is my tribute to Maurice Sendak (June 10, 1928 – May 8, 2012), author and illustrator extraordinaire. All the wild things in this recipe grow freely in my small and wonderfully neglected back yard.

Celebration Sushi by Deborah Davidson

Sapporo, Hokkaido, Japan

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It's a easy as pie and it looks like a cake! This is a variation of oshi-zushi, a form of sushi made in box molds. This one uses fresh (raw) sashimi salmon, but can be adjusted for smoked salmon or cooked flaked salmon, just by reducing the seasoning in the rice. Try fresh dill weed instead of perilla leaves. Green and pink peppercorns make great garnish for the holidays too.

Lily Root Canapes by Deborah Davidson

Sapporo, Hokkaido, Japan

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This is for the Eat Pretty contest. Here's your chance to become familiar with a vegetable that deserves wider recognition. It's delicately shaped, delicately flavored, and plays an honored role in Japanese New Years dishes.

Stuffed Dried Persimmons by Deborah Davidson

Sapporo, Hokkaido, Japan

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This is for the Eat Pretty Contest. These little gems really brighten a holiday table.

Wagon Wheel Chips by Deborah Davidson

Sapporo, Hokkaido, Japan

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I love lotus root because of its flavor, texture, and versatility. But most of all I love it because of its fun shape. Fun shapes make cooking and eating so much more exciting than boring shapes, don't you think?

Artsy-Fartsy Nuggets by Deborah Davidson

Sapporo, Hokkaido, Japan

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I call them Artsy because they're pretty to look at, and Fartsy because....well.... you know... because they're made from beans. This is a healthy snack that is sure to make kids giggle. Add a little sugar if you really have to have them sweeter.

Sushi Jewels for Kids by Deborah Davidson

Sapporo, Hokkaido, Japan

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Kids love to twist the rice into balls, and they're the perfect size for little mouths. For toppings use leftovers or whatever is handy, but be sure to make them colorful so they look like candies or gemstones.

Fig-filled Dorayaki by Deborah Davidson

Sapporo, Hokkaido, Japan

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Dorayaki is a popular, cheap, sweet snack you can buy anywhere in Japan, but it's easy to make at home. Use store-bought sweet bean jam ("an").

Figs with Sesame Sauce by Deborah Davidson

Sapporo, Hokkaido, Japan

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Chan Chan Yaki Salmon by Deborah Davidson

Sapporo, Hokkaido, Japan

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Crunchy Ramen Salad Cones by Deborah Davidson

Sapporo, Hokkaido, Japan

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Grilled Pacific Saury by Deborah Davidson

Sapporo, Hokkaido, Japan

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Daigaku Imo by Deborah Davidson

Sapporo, Hokkaido, Japan

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Umeboshi Cheesecake by Deborah Davidson

Sapporo, Hokkaido, Japan

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Holiday Soba Rolls by Deborah Davidson

Sapporo, Hokkaido, Japan

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Matcha Cheesecake by Deborah Davidson

Sapporo, Hokkaido, Japan

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