by Elizabeth Andoh | Aug 19, 2021 | Recipes
Watermelon Rind TSUKÉMONO Making use of every edible part of a food — here the rind as well as the juicy flesh of watermelon — is part of the Japanese notion of kansha (appreciation). More than just a frugal approach to limiting food waste, kansha is a...
by Elizabeth Andoh | Aug 8, 2021 | Cooking Club
Good to the last drop WATERMELON Most watermelons are quite large and (unless you are feeding a crowd) are not easily consumed in a single session. This Kitchen Culture Cooking Club project is about finding ways to enjoy every bit of watermelon — flesh and rind...
by Elizabeth Andoh | Jul 11, 2021 | Cooking Club
Bring a Bounty of Sea Vegetables to YOUR Table Resources and recipes for preparing three versitile sea vegetables: ARAMÉ, WAKAMÉ, and HIJIKI. Cooking with ARAMÉ Aramé is often listed as a substitute for hijiki in soy-braised nimono dishes. Like hijiki, aramé is dark...
by Elizabeth Andoh | Jul 11, 2021 | Recipes
Celebrating the Bounty of the Seas The inhabitants of the Japanese archipelago have been consuming sea vegetables –KAISŌ 海藻 — for millennia. Early evidence of consumption of aramé, wakamé, and hijiki has been found in burial mounds dating back to the Jomon...
by Elizabeth Andoh | Jul 2, 2021 | Cooking Club
Make FROZEN (amazake) ICES in your kitchen Using the basic description and recipe (for Banana-Ginger Ice) in the Kitchen Culture blog post, try making different flavors: Kuro Goma (Black Sesame), Matcha (Green Tea), and Ichigo (Strawberry) are especially tasty. KANSHA...
