by Elizabeth Andoh | Sep 5, 2024 | Recipes
The Japanese speak of aki no mikaku (autumnal eating pleasures). Of the many foods placed in that category, a slender, sleek, and steely-colored fish called sanma (Pacific saury; Cololabis saira 秋刀魚) has always been considered shomin no aji, or “food for the...
by Elizabeth Andoh | Aug 5, 2024 | Cooking Club
This project is about making foods that are refreshing and restorative when the weather is oppressively hot and humid. Mouth-puckering UMÉBOSHI have long been touted as a way of ensuring food safety on hot days because of their anti-bacterial properties. Members of...
by Elizabeth Andoh | Aug 5, 2024 | Recipes
The Japanese have long believed that foods beginning with the syllable “U” (written” う in hiragana), have special beat-the-heat properties. Most famous is UNAGI (eel, rich in vitamin B1) known as an antidote for summertime lethargy. The current custom of...
by Elizabeth Andoh | Jul 5, 2024 | Cooking Club
PROJECT Grandchildren are Kind Grandchildren are Kind (mago wa yasashii 孫は優しい) is an acronym that helps Japanese remember the seven food groups that help support a healthy diet. The food groups are: beans (mame), sesame (goma and other seeds and nuts) sea vegetables...
by Elizabeth Andoh | Jul 5, 2024 | Recipes
MA-GO-WA-YA-SA-SHI-I(Grandchildren are kind) This acronym helps speakers of Japanese remember the names of food groups that support a healthy diet. Each of the seven sounds represents a food group, while the total spells out a lovely adage (lauding the kindness of...
