by Elizabeth Andoh | Aug 22, 2019 | Kitchen Culture, Summer
Manganji tōgarashi Manganji Tōgarashi 万願寺唐辛子 Manganji tōgarashi are mild, tender capsicums with an earthy-rich aroma. They typically run about 100 SHU (Scoville Heat Units) compared to jalapeno that average 5000 SHU. Manganji are named after the area near Maizuru City...
by Elizabeth Andoh | Aug 12, 2019 | Kitchen Culture, Summer
Luscious, ripe melon bursting with delicious juice… Not wanting to waste a single drop, I scrape the seeds into a strainer set over a bowl to collect the juice… to make aspic. In Japan, fresh fruit is often a gift item, especially melons that can be...
by Elizabeth Andoh | Aug 2, 2019 | Kitchen Culture, Summer
Shiso maki rolls, skewered and seared. Japan’s Tohoku region is justly famous for its walnuts – large, meaty orbs that produce an incredibly rich, aromatic paste when roasted and crushed – and its miso – a full-bodied red (burnished brown, really) fermented soybean...
