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...
by Elizabeth Andoh | Dec 11, 2023 | Cooking Club
PROJECT Osechi-Making December is a busy time… The Japanese aptly call the final month of the year shiwasu, written with calligraphy for “professor” 師 and “running about in a tizzy” 走. In Japan shiwasu is a time of frenzied activity that...
by Elizabeth Andoh | Nov 3, 2023 | Recipes
In Japan today, two types of Western-style potatoes are regularly enjoyed: mékuin (May Queen) and danshaku (“Baron”). The former was developed in Great Britain at the beginning of the 20th century and made its way to Japan via America shortly thereafter....
by Elizabeth Andoh | Nov 3, 2023 | Cooking Club
PROJECT POTATO Most white-fleshed potatoes generally fall into either of two categories: fluffy OR waxy. Fluffy potatoes are high-starch and tend to crumble when simmered; they are perfect for mashing, and when making korokke (croquettes). The Japanese often describe...
by Elizabeth Andoh | Oct 2, 2023 | Recipes
The Japanese eat a number of “unusual” foods, and TONBURI (とんぶり) surely qualifies as one of them. Tonburi are the seeds of Kochia scoparia/Bassia scoparia, also known as 箒草 hōki-gusa. Branches of the mature kochia plant are crafted into hōki brooms (yes,...
