Pantry Basics – SALT

May 1, 2020 | TSUDOI Project | 0 comments

Pantry Basics - SALT

Our theme is SALT, part of a series on basic pantry items. In these projects the focus is on how to make the most of the item being highlighted, not about what brand to buy, or to introduce obscure products.

I’ll be talking about how each pantry item is typically used in Japanese kitchens, and in that way suggest ideas for you in your kitchen. These themed projects are not meant to be comprehensive – rather each will zoom in on some small aspect of Japanese culinary culture.

On the TSUDOI Project group on Facebook, you’ll find a short video presentation about SALT; please take a look.

Members of the Facebook group are invited to post one (or several) photos of YOUR salt project to this page. Can’t wait to see what you’re making in your kitchen…

Make-Ahead Side Dishes

Make-Ahead Side Dishes

On the TSUDOI Project group on Facebook, you'll find a short video presentation about Make-Ahead Side Dishes. The side dishes in this project feature 3 popular kambutsu (乾物”dried things”): KIRI BOSHI DAIKON, HIJIKI, and WAKAMÉ. These are the foodstuffs that many...

MORITSUKÉ Creating a Japanese Sensibility at Table

MORITSUKÉ Creating a Japanese Sensibility at Table

Moritsuké refers to the way in which food is displayed or arranged. The word itself covers a wide range of activity from choosing the vessels – plates, dishes, platters, bowls, boxes or other containers – to design decisions regarding how space is divvyed up; it even...

Meal Planning, 3 sets of 5

Meal Planning, 3 sets of 5

Crafting menus that are mindful of color, flavor and method of preparation is central to Japan’s WASHOKU approach. It is a simple and effective way to organize food choices to make handsome meals that have all the essential nutrients you need without overindulgence....

WASHOKU: Five methods – raw

WASHOKU: Five methods – raw

Washoku GUIDELINES include being attentive to the WAY or METHOD food is prepared. The Japanese classically refer to 5 Ways or Methods: NAMA (raw), NIRU (simmer, stew, braise), YAKU (sear with heat), MUSU (steam), and AGERU (fry, cook in oil). In this project let's...

Explore

Archives