by Elizabeth Andoh | Jan 28, 2025 | Cooking Club
Bean-Throwing for Setsubun Mamé maki (bean-throwing for Setsubun) tosses ogres outside (with dried beans) and brings good fortune inside (with dried beans). Fuku mamé (dry-roasted “good luck” soybeans) can be black or white (beige, really). FUKU wa...
by Elizabeth Andoh | Jan 28, 2025 | Recipes
Winter weather reports predicting SLEET (mizoré), are rarely welcome news. After all, the bone-chilling mixture of rain and snow is messy under foot and creates hazerdous road conditions. But when mizoré appears on a menu, it conjurs up tasty fare. Snowy white daikon...
by Elizabeth Andoh | Dec 21, 2024 | Recipes
Year-Passing SOBA… New Year-Welcoming UDON The Japanese bid farewell to the current year by slurping l-o-n-g noodles at midnight. Though most areas of Japan eat soba, calling the noodles toshi koshi (year-passing), those hailing from the Sanuki region eat udon....
by Elizabeth Andoh | Dec 21, 2024 | Cooking Club
NOODLE-SLURPING Anyone who has ever spent time in Japan, or regularly eats at Japanese restaurants, knows (all too well) the sound of slurping. Noodles, for sure, but soup, tea and other liquids, too. Although noodles, soup and beverages are part of every food...
by Elizabeth Andoh | Nov 19, 2024 | Cooking Club
Vegetables cooked into RiceKayaku (Takikomi) Gohan加薬 (炊き込み) ご飯 In different parts of Japan, rice that is cooked in a flavored liquid with a variety of ingredients (that went to flavoring that liquid) goes by various names. The most generic is takikomi because it...
