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...
by Elizabeth Andoh | Mar 17, 2022 | Recipes
串・KUSHISkewers Galore Because spearing or threading food on skewers makes cooking over a fire easier and more efficient it’s not surprising to find some sort of skewered food in nearly every food culture. There is (Brazil’s) churrasco, (Spain’s)...
by Elizabeth Andoh | Feb 25, 2022 | Cooking Club
Four Examples of Chikuzen Ni (left to right): (VEGAN) sato imo (potatoes), lotus root, shiitaké, carrot, snow peaskonnyaku, chicken, lotus root, shiitaké, carrot, gobō and snap peaschicken, broccoli, lotus root, bamboo shoot, konnyaku, and carrot(VEGAN) gobō,...
