Using the basic description and recipe (for Banana-Ginger Ice) in the Kitchen Culture blog post, try making different flavors: Kuro Goma (Black Sesame), Matcha (Green Tea), and Ichigo (Strawberry) are especially tasty.
KANSHA (pg 230) has a recipe for Brown Sugar Ice (Kuro Mitsu Aisu) and WASHOKU has a recipe for Black Sesame (pg 298) and Ruby Grapefruit, Strawberry, Apple and Honeydew Melon flavors, too (pg 297).
Food halls located in the basement level of Japan’s leading department stores carry an incredible array of fresh foods, packaged grocery items, and prepared take-out items. Japan's food halls are justly famous for their extensive, high-end comestibles. The savory...
Meals planned around a single ingredient prepared in many ways are referred to as tsukushi (or zukushi) 尽くし menus. The verb tsukusu means "to use, or consume, entirely." This no-waste approach is both a frugal and practical way to cook, making the most of what is...
Although we are all born with some innate capabilities, we also must LEARN in order to survive and thrive. Different cultures manage learning differently. The Japanese language has two verbs that can be used when talking about acquiring information and experience....
This project is about making two different oyster dishes: fried (kaki furai 牡蠣フライ) and simmered in miso (doté nabé 土手鍋). Recipes for both dishes begin with already shucked oyster meats. If you have purchased shucked oysters in a glass jar, carefully strain the liquid....