PROJECT Kushi (skewers)

Mar 17, 2022 | Kitchen PROJECTS, Tabletop, Tools & Techniques, Year-Round

PROJECT Kushi

This Kitchen PROJECT is about making SKEWERED FOOD in YOUR kitchen. For inspiration and recipes to get you started, use these resources:

Black Sesame Miso Tōfu Dengaku
Crunchy Kushi Agé
Fuki no Tō Miso Dengaku
(Vegan & Vegetarian Options) Oden Part One
Oden Part Two

In KANSHA: Miso-Slathered Nama Fu (page 148) and Miso Oden (page 171) and Mitarashi Dango (page 228)

The theme of my March 2022 newsletter is SKEWERS.

Japan’s repertoire of skewered foods is extensive; just a small sampling of savory options above (from upper right, clockwise; KUSHI calligraphy in the center):

Hatcho miso tōfu dengaku with kinomé garnish; mitarashi dango in soy syrup; Sendai miso tōfu dengaku; Sendai miso konnyaku dengaku with white poppy seed garnish; Shizuoka-style oden with ao nori and sanshō pepper; savory miso-and-walnut stuffed shiso maki; blended miso tōfu dengaku; green yomogi and blond awa fu dengaku with dark and light miso.

Visit the Kitchen Culture blog post for more information.

PROJECT Symbolic Pine

PROJECT Symbolic Pine

Dec 3, 2025

Because pine trees are hardy evergreens, they are a symbol of longevity and resilience in Japanese culture. As such they are a key motif used at New Year’s. Various foods are configured to resemble pine. Cones (matsukasa) and needles (matsuba) are the most frequently...

Katsura Muki, gossamer thin peels

Katsura Muki, gossamer thin peels

Nov 10, 2025

Daikon radish is peeled into long, seemingly impossibly thin ribbons in a cut known as katsura muki. The skill needed to produce these peels is the most basic requirement in any Japanese professional kitchen. It typically takes months (if not years) of daily practice...

PROJECT Katsura Muki

PROJECT Katsura Muki

Nov 10, 2025

This PROJECT is about learning to make katsura muki, a classic cutting technique in the traditional Japanese kitchen. When done properly, long, flowing, continuous and incredibly thin peels are produced from vegetables such as daikon radish, cucumbers and carrots. In...

Tsutsumu… wrapping, enveloping

Tsutsumu… wrapping, enveloping

Oct 16, 2025

Written with calligraphy for “bath” (furo 風呂) and “spread out” (shiki 敷) the word is rather curious for a piece of cloth. It seems the origins hark back to the Muromachi Period (1336-1573 AD) when Daimyo lords would spread out a cloth in which to wrap their clothing...

Recent Posts & Projects