by Elizabeth Andoh | Jul 22, 2019 | Kitchen Culture, Summer
Chopped eggplant, cucumbers, okra and herbs such as shiso and myōga make salsa-like Dashi 山形だし Yamagata Dashi Somewhere between a salsa and chutney, Yamagata’s summertime signature dish Dashi is a refreshing mixture of chopped vegetables and herbs. It often tops cubes...
by Elizabeth Andoh | Jul 12, 2019 | Kitchen Culture, Year-Round
TRIM (left)・SALT-RUB (top right)・FLASH-BLANCH (center right)・STEEP (bottom right) OKRA オクラ The Japanese technique for preparing okra heightens its color (jade green) and flavor (reminiscent of green beans and/or asparagus) while limiting its sticky texture. There are...
by Elizabeth Andoh | Jul 2, 2019 | Kitchen Culture, Summer
HIYA YAKKO 冷奴 When you see an item on a menu being described as HIYA, it means that dish will be served chilled. Pictured above is classic Hiya Yakko, blocks of cold tōfu garnished with grated fresh ginger, chopped scallions and curly flakes of smoky, dry-roasted...
