Many Shades of RED

Mar 30, 2023 | Recipes

Foods in a wide range of hues are considered to be “RED” in the Japanese kitchen. To name just a few, there are (orange) carrots, (ruby-red) slices of raw tuna, (maroon) adzuki beans, (purplish) shiba-zuké eggplant pickles, (crimson) beni shōga (red ginger) and pale pink myōga bulbs that turn vivid (heliotrope) when pickled with sweet vinegar.

Visit the Kitchen Culture Cooking Club’s Project RED foods where you’ll find recipes for cooking with red foods and suggestions for incorporating red foods into your daily menus.

Traditional Japanese colors

The palette of traditional Japanese colors includes various shades and hues considered to be RED.

Download a copy of my March 2023 newsletter about the many shades of red — foods and tableware — and a basic vocabulary in Japanese to describe the various hues.

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Chawan Mushi (Steamed Egg Custards)

Chawan Mushi (Steamed Egg Custards)

Silky, savory egg custards called CHAWAN MUSHI 茶碗蒸し are served in cups with a spoon. The egg and dashi mixture is delicately seasoned with mirin and light-colored soy sauce. Various tidbits such as mushrooms, ginko nuts, chicken, shrimp or kamaboko (fish sausage) can...

Autumnal Culinary Pleasure: SANMA

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Eat to Beat the Heat

Eat to Beat the Heat

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MA-GO-WA-YA-SA-SHI-I

MA-GO-WA-YA-SA-SHI-I

  MA-GO-WA-YA-SA-SHI-I(Grandchildren are kind) This acronym helps speakers of Japanese remember the names of food groups that support a healthy diet. Each of the seven sounds represents a food group, while the total spells out a lovely adage (lauding the kindness of...

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