Hi there!
I’m Kyrié (pronounced kee-ree-ay) the Foodié! I’m half Japanese and lived in Japan for several years of my life, so most of my recipes are Japanese foods I grew up eating, or other Asian flavors that I love.
Me and my husband Jeff love gardening and are passionate about helping others grow their garden, too!
Feel free to follow me on Instagram to keep up with my adventures!
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We’re Kyrié and Jeff—a foodie and farmer sharing approachable recipes and fresh-from-the-garden inspiration.
Kyrié is a half-Japanese food content creator and avid home cook who specializes in Asian cuisine, with a focus on Japanese. She loves developing recipes and sharing approachable yet authentic meals. When she’s not in the kitchen, she’s helping her husband Jeff tend to their garden, or on some artistic venture.
These Sunny-Side-Up Dumplings were inspired by the viral “blanket dumplings” that have been all over my feed lately. Buuut every time I saw them, I couldn’t help thinking the same thing: those are going to lose all the juices! Nooo! With the filling exposed and facing...
To this day, my mom makes tonkatsu (deep-fried, breaded pork cutlets) almost every week. It's rare when there are leftovers, but sometimes it happens. And when it does, this is the meal I love to make with the leftovers.Among Japan's many culinary treasures, one dish...
Inari-age is made from abura-age (pictured below) - thin sheets of deep-fried tofu that are simmered in a seasoned broth of soy sauce, sugar, and mirin until they become tender and flavorful. They have little pockets that are most commonly used for inarizushi, where...
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