by Elizabeth Andoh | Jan 25, 2022 | Cooking Club
Swished-through-bubbling-broth Buri Shabu Nabé (left) and Shōjin Shabu Nabé (right) しゃぶしゃぶ鍋Shabu Shabu Nabé This Kitchen Culture Cooking Club PROJECT is about making Shabu Shabu Nabé hot-pots in YOUR kitchen… and sharing with fellow members what you have made. The...
by Elizabeth Andoh | Jan 8, 2022 | Cooking Club
Project Rice Snacks Crisp-and-Crunchy Rice Snacks are a delicious way to use up leftover omochi. Inevitably after the New Years holidays pieces of omochi remain uneaten. Dried and cracking they can be repurposed into tasty ARARÉ. This Kitchen Culture Cooking Club...
by Elizabeth Andoh | Jan 6, 2022 | Recipes, Winter
あられ・霰・ARARÉCrisp-and-Crunchy Rice Snacks When listening to the weather report araré means “hailstones” but in the kitchen (or other culinary setting) it means “small cubes” or fine-diced omochi (sticky rice) that has been fried or baked. No doubt the origin of this...
by Elizabeth Andoh | Dec 29, 2021 | Recipes, Winter
お雑煮Ozōni “Honorable Miscellany Stew” Served for brunch on Gan Jitsu (New Year’s Day), and on many chilly winter mornings thereafter, ozōni is enjoyed throughout Japan. The name of the dish is rather straightforward and descriptive: the “o” is an honorific...
by Elizabeth Andoh | Dec 29, 2021 | Cooking Club
A sampling of REGIONAL OZŌNI Top row, from left: Kanto (Tokyo area) style, Kansai (Kyoto, Osaka) style, Kanto, KansaiBottom row, from left: Tottori with adzuki-jiru, Miyagi with whole grilled goby fish, Kagawa (Shikoku) with anko-filled mochi, Hakata with buri and...
