Edamame Soba Salad with Seaweed and Garlic

This is what happens when a noodle junkie needs a fix. She starts looking at recipes in a whole new way, vigilant for opportunities to incorporate slippery, chewy strands of noodles for a quick, one-bowl meal.

Since I started experimenting with whole grains, I’ve come to realize how easy it really is to switch out the carbs in most dishes to feature quinoa, farro or even lentils, in place of refined wheat. I’ve committed this principle of substitution to heart in my cooking that I’m expanding it into noodle territory, particularly soba – Japanese buckwheat noodles.

Edamame Soba Salad with Seaweed and Garlic

While I’m firm friends with egg noodles (of the Chinese and Italian varieties) and flat rice noodles, soba noodles and I are still getting to know each other. It’s deceived me so far with its unassuming presentation at Japanese restaurants, arriving as a mound of buckwheat strands accompanied by its dipping sauce. Instead of viewing its simplicity as a statement of quality, I deemed it too boring for consumption. It wasn’t until I read Sarka’s post and got myself a copy of Plenty that I began to see soba in a whole new light, mixed with other ingredients and dressings for a very different type of dish. A little unconventional, yes, but inspiring nonetheless.

Edamame Soba Salad with Seaweed and Garlic


  • I am such a huge fan of soba noodles – I love them cold, warm, in soups, with veggies…Love your take on them here. Also, isn’t Plenty one of the most inspirational cookbooks out there? Every time I open it, I seem to push my boundaries. Hope your summer is going well, friend! xoReplyCancel

  • Danielle

    Yes! Plenty is a really awesome resource, I recommend it to everyone whenever we talk about cooking – that’s how much I love that book ๐Ÿ˜‰ Summer is going as well as it could possibly be. I hope yours is rocking too!ReplyCancel

  • WE are huge soba noodle fans. Love them with a lot of spice and crisp little damages. I have yet to try the recipe you reference in Cheryl’s book, but I do love many of other recipes. Have you tried the green beans with pistachio dust? Just love saying pistachio dust. I, agree, Plenty has many great noodle dishes, so hard to decide which to make first. That is my go-to veggie book and I cannot wait for the next one to come out in October!ReplyCancel

  • Danielle, your images and writing just make me feel so calm and relaxed, and you know well that I am not either of those things on a regular basis. Thank you for taking inspiration from my book, and from Plenty (which I, too, adore), and for sharing this inspiration with your readers.

    Now I want soba.ReplyCancel

  • Ah. Your photos are simply lovely. I found you through Brian from A Thought for Food, and what a treat. Thank you for sharing this simple yet elegant recipe. And your pictures…wow. I hope you have a good day!ReplyCancel

  • I just made this tonight and it was delicious! Walter stayed. In his high chair the whole dinner eating the noodles with his hands. Usually he is done within a couple of minutes. I got most of the ingredients at Whole Foods as it was easy, but I was wondering where there was a good Japanese grocery store around here.ReplyCancel

    • Danielle

      Awesome!! So glad to hear that Walter enjoyed it ๐Ÿ˜‰ For Japanese groceries I go to Nijiya Market at El Camino and Grant. Not a really big store, but sufficient for pantry staples and really really fresh fish.ReplyCancel

  • Oh my goodness…these photos are stunning! What a gift you have. While it’s easy to get into a rut with using the same kind of starches how right you are that a little change-up can go a long way. I love edamame and soba noodles, so am eager to give this a try. Happy to have stumbled upon your blog!ReplyCancel

    • Danielle

      Thanks – let me know how you enjoy this pairing. Happy Sunday!ReplyCancel

  • Felicia

    Mmmmm… cha soba is the PERFECT summer meal! Love the last picture. Good job balancing beans ๐Ÿ˜‰ReplyCancel

  • Danielle

    Hehehe, thank you, it took a couple of tries but was fun!ReplyCancel


I know I promised you a recipe “soon”, but between the previous post and now, life has gotten in the way, in the form of photography (where I taught) and yoga (where I was student) workshops that left me with just enough time and energy to meet deadlines and clients’ needs. I am happy though, to introduce you to the work of my friend, Pauline Stevens, based in Austin, TX. I met Pauline at Photomuse last November and became a big fan of her work. She has an eye for capturing the essence of a person or place that gives you pause and entices you to linger. Given our shared interest in photographing farms, people and all things food-related, I thought you’d enjoy her work too, so we’ve done a blog swap of sorts for our latest farm profiles. You can check out my story about Tomales’ Stemple Creek Ranch on her site, The Kitchen Press. Enjoy!

Bought in an auction for $30.00 dollars, this old trailer found a good use as Dayana’s happy chicken home. Snake and spider proof,ย  the old trailerย  is not only functional (almost self suficient) but pretty cute as well.

With its own recycled water system, the tank isย  filled with rain water so Dayanaย  hardly ever needs to fill it up. The large tank in the back can hold a week worth of food changing from a daily ordeal to a week’s ordeal. ย  The door is cranked closed at night so the chickens are safe and Pedro can sleep with no worries of predators getting to them.



I was in Seattle to photograph BlogHer Food a few weeks ago, and decided to arrive a few days before the conference to catch up with dear friends and the beauty of the Pacific Northwest. It was exactly what I needed. The weather was as grey and rainy as you’d expect for the region, but perhaps it’s because I get more than my fair share of sunshine in California that I found the landscape of pine and fir trees a refreshing sight from golden, sun-drenched fields. The other part I loved was being able to walk everywhere. To the coffeeshop. To the bus stop. To lunch. Oh, the simple joys of walking in the city, an activity I used to hate to my core, now viewed as a luxury and a delight. How ironic! It also helped that I was based in Greenwood, one of the city’s cutest neighborhoods, where everyone’s front yards are a testament to their green thumbs. Or they just have really talented gardeners.

As if the graciousness of the people and the city weren’t attractive enough, there is also the question of the food. Oh the food. Read More >>

  • YES!!! Beautiful photos — my goodness. The ones of Sitka are incredible … and you sure catch Lucille’s best side ๐Ÿ™‚ Please come back anytime! We loved having you. xoxReplyCancel

    • Danielle

      Megan: Ohh I can’t wait for my next trip. There is beauty everywhere in the city you live in and your adorable home is the perfect example of that!ReplyCancel

  • I second Meg’s comment — beautiful photos! I’ve missed your voice over here and am so glad to hear about your trip and the interactions you had on it. Just lovely.ReplyCancel

    • Danielle

      Shanna: Thank you – you’re too kind. Dusting off my blogging chops with this post, let’s hope this run will continue for a while ๐Ÿ˜‰ReplyCancel

  • beautiful! holy smokes you’re good. I love Seattle so dearly. Part of me still wants to move there. Truly, great job!ReplyCancel

    • Danielle

      Sara: Oh my goodness, don’t get me started about moving there. That city sure is special and absolutely charming isn’t it? Thanks for your kind words xxReplyCancel

  • Gorgeous photos, Danielle! I’ll always remember our shared discovery of the delights of dukka and yogurt at Sitka and Spruce.ReplyCancel

    • Danielle

      Pat: Yes!! And the bit of shopping at the cute little gift shop at Melrose Market, and walking around Capitol Hill chatting about blogging, writing, life, etc etc etc. Looking forward to the next opportunity xxReplyCancel

  • what a great event and love seeing seattle through your lens danielle!ReplyCancel

  • Love the shots as always; Lucille’s is adorable!ReplyCancel

  • Please wax lyrical about the bread and butter. There is something fantastic about the simplicity of both! Your pictures are just lovely. ๐Ÿ™‚ReplyCancel

    • Danielle

      Eva: Haha, ok, keep your ears peeled for the next time we meet ๐Ÿ˜‰ReplyCancel

  • Wow, great photos. I’m very much liking the combination of bright colors and rusticity. Just stunning. The coffee cup and the blue house are my favorites.ReplyCancel

  • I’m heading to Seattle in just a few weeks and your pics are getting me so excited! Like Sara, I have a secret dream of maybe someday moving up there (if I can handle the rain!) Hope all is well with you, friend.ReplyCancel


Turntable Kitchen - The Soundtrack of Our Lives

Late last year, Kasey at Turntable Kitchen approached me to create a couple of images to accompany a personal essay reflecting on music, food and dinner parties in the Turntable Kitchen household. It took me two seconds to say yes, and so it was that we found ourselves at their cozy apartment on a February evening breaking bread over a platter of cold cuts and cheese, before tucking into a fabulous Moroccan-inspired chickpea stew. All set against a backdrop of chilled out tunes curated by TTK’s resident DJ (hi Matt!). It was certainly one of the best ways to spend a stormy San Francisco evening. Here are my favorite images from the event and an excerpt of her piece a couple of photos down the page. Head over to their site for more words and Kasey’s full recipe – a delicious keeper for grey, chilly nights.

Turntable Kitchen - The Soundtrack of Our Lives

Matt and Kasey Hickey, Turntable Kitchen

Matt and Kasey Hickey, Turntable Kitchen

  • So so gorgeous. Love the table shots especially!ReplyCancel

  • although I absolutely love all the pics of the table and the food.. i adore the pic of your friends laughing in the kitchen!! so much fun!!ReplyCancel

  • Danielle

    Yes, it was tons of fun. And it certainly helped that we had such gorgeous light. Glad you ladies like it!ReplyCancel

  • Love it! What a beautiful meal. Wonderful images, D. A treat to peek into (miss you both!)ReplyCancel

  • Tim W

    never mind all this food stuff, what were y’all listening to?? ๐Ÿ™‚ReplyCancel

  • I saw the post on TK and was so thrilled to see your work on there! You’ve captured them beautifully and I have no doubt that they’ll cherish these photos forever.ReplyCancel

  • This was a really nice post.I loved the photos and getting to see you work in your kitchen. This is y first visit to your site, but I will be back. I hope you have a wonderful weekend. Blessings…MaryReplyCancel


Hodo Soy Beanery

Minh Tsai, Hodo Soy Beanery

Hodo Soy Beanery

A few months ago, Spenser magazine approached me to photograph a story about the craft behind the tofu at Hodo Soy Beanery. Knowing nothing about the whole process, and always game for a new challenge, I jumped at the opportunity. Julie Wolfson and I spent a morning at the beanery before hopping across the bay to sample an array of tofu dishes at The Slanted Door. You can read the full story in the latest issue of the magazine (which also features work from fellow bloggers Rick and Asha) and, if you really really like it, purchase a printed copy for posterity!

After that visit, Minh invited me back for a stage at the beanery where I could really dig in and get a hands-on experience for the tofu and yuba (tofu skin)-making process. Despite being fully kitted out with state-of-the-art tofu-making equipment flown in from Taiwan, it is the human touch that does most of the work to create a slab of Hodo tofu. Machines steam the organic, non-GMO soybeans specially trucked in from the Midwest, crush it into a slurry to produce deliciously rich soymilk, some of which is bottled for consumption, and some reserved for yuba-making. The rest is transferred to another machine that adds filtered water and calcium sulfate (the coagulant), stirs it altogether and lets the mixture sit for a bit before piping it out into sturdy metal molds lined with cheesecloth. Now this is where it gets fun.


  • Thank you Danielle!

    I absolutely adore yuba! We went to Nikko, Japan last year where they are really well known for their yuba and the riyokan we stayed at served yuba at each meal. It was so delicious! You just reminded me I have some dried yuba from Japan I’m itching to have!
    I haven’t made my own tofu as I prefer having fermented soy (natto or tempeh), but I’d love to try making it!ReplyCancel

  • Awesome Danielle. I did see your feature in the magazine and it’s beautiful. I love that he wore the “who is your tofu master” t-shirt too. Great photos!ReplyCancel

  • Love stories like this….just had some tofu last night and was wondering how it was made, now I can picture the process!

  • Very much enjoyed learning about the making of tofu. Informative and interesting post!ReplyCancel

  • Wow, great story, a real insider’s view on something I really enjoy, tofu is amazing! And that tofu master shirt is pretty cool too.ReplyCancel

  • love seeing the extra photos and reading the behind the scenes perspective from your point of view. great job, danielle!ReplyCancel

  • Ann Becker

    I have been so concerned about our eating habits and this is just what I have been looking for to help in my food choices.ReplyCancel

  • I love tofu! Thanks for the info on this so organised and clean beanery. Like your post at etsy as well ๐Ÿ˜€ReplyCancel

  • How did I not know about you staying in Bay area!
    Loved your portfolios, beautiful photos. And this post is so informative .. specially the tofu skin .. never heard of that before!ReplyCancel

  • Your passion is showing. Thank you for being such a foodie–I love that you are looking at so many areas of food production and how you’re showing that enjoyment is also found in larger production systems–we all have to eat and isn’t it nice to create pleasure and healthiness for lots of people! Your nostalgia for childhood food experiences and love of domesticity warms my heart.ReplyCancel

  • beautiful photography! I’m impressed, I just recently did a behind the scenes photo shoot at a Colorado cheese maker and it can be challenging to capture the industrial beauty. And yes, I do want to try some artisan tofu now! ๐Ÿ™‚ReplyCancel

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