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).
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...
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...
Wrapped foods are varied. Sometimes parchment or foil is used to enclose foods before they are cooked. Other times the wrappers are edible making pop-in-your-mouth savory packets. Below, two examples for you to try in your kitchen. Enjoy!包み蒸し Archaeological evidence...
The ancient, lunar-based koyomi almanac marks the start of autumn with risshū 立秋. When hot weather continues beyond that time, the phenomenon is referred to as zansho 残暑, literally "lingering heat." On the Gregorian calendar, this year (2025) risshū arrived on August...