by Elizabeth Andoh | Sep 2, 2022 | Autumn, Recipes
月見団子 TSUKIMI DANGO The moon can be seen shining from any place on our planet and people everywhere see beauty in a full, luminous moon. But ritual contemplation of the “moon of the middle autumnal month” (chūshū no meigetsu) has its origins in China. The practice...
by Elizabeth Andoh | Aug 12, 2022 | Cooking Club
チャンプルーPROJECT Champuru This Kitchen Culture Cooking Club PROJECT is about making champuru (a stir-fry that is a signature dish of Okinawa) in YOUR kitchen… and sharing with fellow members what you have made. Every household in Okinawa will have its own variation on...
by Elizabeth Andoh | Aug 12, 2022 | Recipes, Summer
チャンプル・CHAMPURU In the local dialect CHAMPURU means “hodgepodge.” It is essentially a stir-fry; the signature dish of Okinawa. Every household will have its own version though most will include some sort of tōfu and lots of vegetables, most likely bitter melon or what...
by Elizabeth Andoh | Jul 10, 2022 | Recipes, Summer
干瓢・かんぴょう・KAMPYŌ What is kampyō and how is it processed into edible ribbons? Bulbous fukubé gourds are harvested in the summer and set on a spinning wheel against a sharp blade. The ribbons of gourd that get shaved off are then hung to dry in the sun or well-ventilated...
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...
