by Elizabeth Andoh | Apr 2, 2020 | Spring
Making bale-shaped rice logs 俵型 TAWARA-GATA The Japanese often serve cooked rice at room temperature, packing it in obentō lunch boxes, or making it part of a buffet-like spread to feed a large crowd. At such times, the cooked rice is likely to be pressed, by hand or...
by Elizabeth Andoh | Mar 22, 2020 | Recipes, Spring
Thick Rolled Omelet Atsu Tamago Yaki厚玉子焼き A classic in the washoku kitchen, thick, rolled omelets are made by cooking a seasoned egg mixture, layer by layer, in a pan – preferably a square or rectangular-shaped one. In and around Tokyo, the egg mixture is rather...
by Elizabeth Andoh | Mar 12, 2020 | Recipes, Spring
Sa = sato (sugar); saké also begins with “sa”; Shi = shio (salt); Su = su (vinegar); Sé = sé is currently pronounced shō and stands for shōyu or soy sauce; So = miso The Japanese Culinary “Alphabet” To maximize flavor and achieve tenderness with minimal...
by Elizabeth Andoh | Mar 2, 2020 | Spring
The Andoh Family’s full set of HINA NINGYŌ Just off camera is a wind-up music box that plays Ureshi Hina Matsuri うれしひな祭り. Download a chart explaining each of the dolls, and words to the song. 雛祭り Hina Matsuri Doll’s Day For ancient agrarian societies,...
by Elizabeth Andoh | Feb 22, 2020 | Recipes, Spring
Fuki no Tō 蕗の薹BUTTERBUR (Petasites japonicas) Sansai, literally “mountain vegetables,” are foraged from woodland areas in various parts of Japan as winter thaws into spring. When sansai dishes appear at table, it signals the start of culinary spring fever: an...
