by Elizabeth Andoh | Feb 4, 2024 | Recipes
Fermented Fish Sauce 魚醤 Fermented fish sauces can be found in many parts of the world, most having been produced for thousands of years. It is unclear whether each was an independent “discovery” or whether they influenced each other by way of shared...
by Elizabeth Andoh | Feb 4, 2024 | Cooking Club
Five ways to use fermented fish sauce There are lots of ways of using fish sauce. Here are a few popular examples: (top, left) NABÉMONO (hot pots that get assembled ahead and simmered at table) are often made with a seasoned broth. IKANAGO NABÉ seasoned with funky...
by Elizabeth Andoh | Jan 8, 2024 | Recipes
An Honorable Bowl of Soup The Japanese have several words to describe their ubiquitous soup seasoned and enriched with miso. The prosaic miso shiru 味噌汁 is a generic word meaning “miso-thickened broth” while miso ji-daté 味噌仕立て is a functional, culinary term...
by Elizabeth Andoh | Jan 8, 2024 | Cooking Club
PROJECT Miso Soup In most Japanese households, miso soup is served daily, often as part of breakfast, though it could just as easily appear at lunch or dinner. Most Japanese have strong regional preferences when choosing what miso to use (details posted to Kitchen...
by Elizabeth Andoh | Dec 11, 2023 | Recipes
Kumquats are called kinkan 金柑 in Japanese, meaning “golden citrus.” The fruit is native to south-east China where they have been cultivated for hundreds of years, though the scientific name is Citrus japonica. There are dozens of varities of kumquats but...
