by Elizabeth Andoh | Mar 22, 2020 | Kitchen Culture, Tools & Techniques, Year-Round
Thick Rolled Omelet Atsu Tamago Yaki厚玉子焼き A classic in the washoku kitchen, thick, rolled omelets are made by cooking a seasoned egg mixture, layer by layer, in a pan – preferably a square or rectangular-shaped one. In and around Tokyo, the egg mixture is rather...
by Elizabeth Andoh | Mar 12, 2020 | Kitchen Culture, Tools & Techniques, Year-Round
Sa = sato (sugar); saké also begins with “sa”; Shi = shio (salt); Su = su (vinegar); Sé = sé is currently pronounced shō and stands for shōyu or soy sauce; So = miso The Japanese Culinary “Alphabet” To maximize flavor and achieve tenderness with minimal...
by Elizabeth Andoh | Mar 2, 2020 | Culture, Kitchen Culture, Spring
The Andoh Family’s full set of HINA NINGYŌ Just off camera is a wind-up music box that plays Ureshi Hina Matsuri うれしひな祭り. Download a chart explaining each of the dolls, and words to the song. 雛祭り Hina Matsuri Doll’s Day For ancient agrarian societies,...
