by Elizabeth Andoh | Jan 29, 2023 | Recipes
HAKUSAI・白菜 Because hakusai is such a favorite wintertime vegetable in Japan, I assumed it had a long, deep history in Japan’s cookery. Not really. It seems that the original Brassica oleracea ancestor of hakusai is native to the Mediterranean region of Europe....
by Elizabeth Andoh | Jan 29, 2023 | Cooking Club
Using HAKUSAI fully A favorite wintertime vegetable in Japan, hakusai cabbages are increasingly available in Asian groceries throughout the world. A whole head averages 2 kilo (about 4 and 1/2 pounds). I encourage you to buy one (or at least a half or quarter-head...
by Elizabeth Andoh | Dec 7, 2022 | Recipes
Ichiya-Boshi: Overnight-Dried FISH In the days before refrigeration, bountiful catches of fish were traditionally gutted, either split down the back or butterflied (belly-split), and dipped in sea water before being set out to dry in well ventilated spaces. This would...
by Elizabeth Andoh | Dec 7, 2022 | Cooking Club
Making a Home-Style Meal featuring ichiya-boshi Traditionally, bountiful catches of fish were gutted, salted, and set out to dry in order to extend their shelf life. The generic term for these sorts of fish is himono, literally “the dried thing,” though these...
by Elizabeth Andoh | Nov 11, 2022 | Cooking Club
PROJECT Adzuki: Sweet & Savory The adzuki bean 小豆 plays a prominent role in Japanese cookery, especially in the making of sweets… though savory dishes also abound. This Kitchen Culture Cooking Club PROJECT is about exploring the many possibilities. I...
