by Elizabeth Andoh | Oct 12, 2019 | Autumn, Recipes
HARAKO MESHI, rice cooked with salmon and topped with roe ハラコ飯Harako Meshi Salmon Rice with Roe Archaeological evidence dating back at least 5,000 years shows that the early inhabitants of the Tohoku – the Jomon peoples—fished for salmon. The ancient coastline is...
by Elizabeth Andoh | Oct 2, 2019 | Autumn, Recipes
There are 4 parts to a dobin: the pot in which morsels of food are placed (these typically have a handle hooked into place), a saucer, a lid for the pot, and a small choko cup that sits perched on top. The flavorful broth produced during steam-poaching is drunk from...
by Elizabeth Andoh | Sep 22, 2019 | Autumn, Recipes, Spring
Top row from left: kuro goma (black sesame), kuromai (black rice), umé (plum), shiro adzuki (white beans). Bottom row, from left: kinako (toasted soy flour), ao nori (green sea herb) zunda (édamamé fresh green soybeans), adzuki (red beans). Special Seasonal...
by Elizabeth Andoh | Sep 12, 2019 | Autumn, Recipes
Asian pears with ginger-infused miso sauce. Asian Pears with Ginger-Infused Miso Sauce 梨の生姜味噌添え Western cuisines often pair cheese with fruit. In the Japanese kitchen a similar flavor profile – mellow-sweet tones enhanced by salty ones – can be achieved by napping...
by Elizabeth Andoh | Sep 2, 2019 | Autumn, Recipes, Summer
Roasted eggplant, peeled and drizzled with soy sauce, garnished with flakes of smoky katsuo-bushi and some minced scallions. Throughout the summer months in Japan, plump and dark, tender-skinned eggplants can be found in every market and grocery store. As fall...
