by Elizabeth Andoh | May 16, 2022 | Recipes
ごぼう・牛蒡・Gobō (burdock root; Arctium lappa) Kimpira, named after a folk-hero celebrated for his fervent determination and fiery ways, is a quickly assembled, skillet-stirred vegetable dish finished with an incendiary 7-spice blend. Kimpira frequently appears on the menu...
by Elizabeth Andoh | May 16, 2022 | Cooking Club
PROJECT Cutting & Slicing This Kitchen Culture Cooking Club PROJECT is about cutting & slicing ingredients to maximize flavor, texture and appearance while minimizing waste. Specific examples below focus on gobō cut three different ways:...
by Elizabeth Andoh | Apr 22, 2022 | Recipes
うるい・UruiThe Elusive Taste of Spring Urui (Hosta sieboldiana) is in the lily family; it is often planted as an ornamental in gardens. It thrives in damp soil in areas of partial or dappled shade. It has been cultivated in Japan since the Edo period (1603-1868) though...
by Elizabeth Andoh | Apr 21, 2022 | Cooking Club
PROJECT Flavored Miso This Kitchen Culture Cooking Club PROJECT is about making flavored miso in YOUR kitchen… and sharing with fellow members what you have made and how you are using it. This page introduces two new flavored miso mixtures, one redolent with fruity...
by Elizabeth Andoh | Mar 17, 2022 | Cooking Club
PROJECT Kushi This Kitchen Culture Cooking Club PROJECT is about making SKEWERED FOOD in YOUR kitchen… and sharing with fellow members what you have made. Many recipes for skewered foods can be found on this website: Black Sesame Miso Tōfu DengakuCrunchy Kushi AgéFuki...
