{"id":7589,"date":"2023-10-05T12:50:00","date_gmt":"2023-10-05T19:50:00","guid":{"rendered":"https:\/\/www.zojirushi.com\/blog\/?p=7589"},"modified":"2025-10-30T08:54:54","modified_gmt":"2025-10-30T15:54:54","slug":"favorite-fall-comfort-foods","status":"publish","type":"post","link":"https:\/\/www.zojirushi.com\/blog\/favorite-fall-comfort-foods\/","title":{"rendered":"Favorite Fall Comfort Foods"},"content":{"rendered":"

\"Close-up<\/a><\/p>\n

Here\u2019s the thing\u2014you wouldn\u2019t expect the words \u201ccomfort food\u201d and \u201chigh tech\u201d to go together, but when I sit here and think, \u201cWhat can I make with my Zojirushi products today?\u201d the tech makes it easier to cook everything. And that includes the simple stuff that I grew up with, like sweet potatoes.<\/p>\n

My wife loves French onion soup. She dug up this recipe from Better Homes & Gardens\u00ae that makes a one-pot pasta with canned soup, so we made it with our electric skillet.\"Finished<\/a><\/p>\n

You can tell this is going to taste good just by looking at it\u2014how can you go wrong with canned soup? Of course it isn\u2019t going to compare with how the French did it in the 19th Century, when the modern version of onion soup first originated at open air markets, but modern times has its advantages too.\"Pouring<\/a><\/p>\n

Once the pasta has cooked through, the real flavor goes in; all those browned onions and cheese.\"Cooked<\/a><\/p>\n

The crusty French bread takes the place of the croutons you would normally find in French Onion Soup. This is the best kind of comfort food\u2014the kind you make with no trouble in one pot.\"French<\/a><\/p>\n

OK, I\u2019m not gonna lie. We don\u2019t have a lot of counter space in our kitchen, so when we take out an appliance to use, it\u2019s going to get more than one use before it goes back into the closet. The skillet is handy for this kind of homey dish anyway, so we made Paella. Listen, whenever I eat rice it\u2019s almost always an Asian dish, but I do like other kinds and Spanish Paella is one of them. The other is Cajun rice. I\u2019ll eat anything that tastes good, you know what I mean?\"Finished<\/a><\/p>\n

Notice how the skillet seared the bottom of the rice so nicely, a trademark of good Paella.\"Close-up<\/a><\/p>\n

More comfort food\u2014a simple steak with grilled vegetables.\"Grilling<\/a><\/p>\n

Maybe steak isn\u2019t that simple. There are a gazillion ways to eat it, after all. Some people like a good steak sauce, some prefer a chimichurri, or maybe just butter and some salt and pepper for others. My favorite way to eat a steak is\u00a0wasabi shoyu,<\/em>\u00a0a dipping sauce made of soy sauce and\u00a0wasabi.<\/em>\u00a0But hey, it could be because I always eat my steak with white rice (which means I cut my meat up before I eat it and use chopsticks). How do you eat\u00a0your\u00a0<\/em>steak?\"Smoky<\/a><\/p>\n

Let\u2019s talk about those lusciously colorful sweet potatoes. The purple one is the Okinawan potato, known for its sweet and creamy texture. It\u2019s been called a superfood, and who am I to argue; we all know that Okinawans are some of the oldest living humans on earth. The orange one is the traditional yam, the kind we love on Thanksgiving. And the pale yellow one is the Japanese sweet potato, that I\u2019ve heard can still be bought from food carts in Tokyo on a cold night. You\u2019d have to be on a quieter suburban street probably, but it sure would bring back childhood memories for me. You can buy these at the market in season and bake them in your toaster oven.<\/p>\n

\"Three<\/a><\/p>\n

Because it\u2019s October, I really can\u2019t finish this post without talking about pumpkins. One of my favorite desserts growing up local in Hawaii was butter\u00a0mochi,<\/em>\u00a0the classic cake made with\u00a0mochiko\u00a0<\/em>flour. Well, if you add pumpkin puree to the mix you can get pumpkin\u00a0mochi<\/em>\u00a0cake and not feel left out of pumpkin season.<\/p>\n

\"Pumpkin<\/a><\/p>\n

Adding the puree makes this cake a bit more pudding-like, but the flavor is\u00a0ono;<\/em>\u00a0I guarantee it.\"Close-up<\/a><\/p>\n

And that\u2019s how we do comfort food at our house. Whenever there\u2019s any excuse to go a little beyond bacon fried rice for dinner (like using our Zojirushi stuff for example), our menu often gets more interesting. Ha-ha!<\/p>\n

Products used in this post: Micom Toaster Oven ET-ZLC30<\/a>, Indoor Electric Grill EB-DLC10<\/a>, Gourmet d\u2019Expert\u00ae Electric Skillet EP-RAC50<\/a><\/strong><\/em><\/span><\/p>\n

Please note that these recipes were not tested by Zojirushi America.<\/em><\/span><\/p>\n

All images by Bert Tanimoto \u00a92023<\/span><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Here\u2019s the thing\u2014you wouldn\u2019t expect the words \u201ccomfort food\u201d and \u201chigh tech\u201d to go together, but when I sit here and think, \u201cWhat can I make with my Zojirushi products today?\u201d the tech makes it easier to cook everything. And that includes the simple stuff that I grew up with, like sweet potatoes. My wife […]<\/p>\n","protected":false},"author":3,"featured_media":7534,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[960,179,853,957,959,168,958,956,896],"class_list":["post-7589","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-from-bert-san","tag-bert-sann","tag-comfortfood","tag-electric-skillet","tag-french-onion-pasta","tag-onepot-meals","tag-paella","tag-recipe","tag-techcooking","tag-toaster-oven"],"yoast_head":"\nFavorite Fall Comfort Foods - Zojirushi Food & Culture Blog<\/title>\n<meta name=\"description\" content=\"Explore the delicious intersection of comfort food and high-tech cooking with Zojirushi products. 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