by Elizabeth Andoh | Jul 10, 2022 | Cooking Club
干瓢・かんぴょう・KAMPYŌ This Kitchen Culture Cooking Club PROJECT is about using KAMPYŌ, sun-dried fukubé gourd ribbons in YOUR kitchen… and sharing with fellow members what you have made with them. Be sure to source UNBLEACHED (無漂白 mu hyō haku) gourd ribbons so that you can...
by Elizabeth Andoh | Jun 29, 2022 | Cooking Club
薬味PROJECT Yakumi This Kitchen Culture Cooking Club PROJECT is about making YAKUMI, fresh herb and spice mixtures, in YOUR kitchen… and sharing with fellow members what you have made, and how you are using it. Use yakumi to top dishes such as chilled tōfu, fresh...
by Elizabeth Andoh | Jun 29, 2022 | Recipes, Summer
薬味YAKUMI A Lively Mixture of Aromatic Herbs Food cultures around the world employ various aromatic herbs and spices to stimulate the appetite, maximize flavor and promote healthful eating. Japan has a long history of using yakumi, condiments, that provide a benefit to...
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:...
