by Elizabeth Andoh | Aug 22, 2019 | Recipes, Summer
Manganji tōgarashi Manganji Tōgarashi 万願寺唐辛子 Manganji tōgarashi are mild, tender capsicums with an earthy-rich aroma. They typically run about 100 SHU (Scoville Heat Units) compared to jalapeno that average 5000 SHU. Manganji are named after the area near Maizuru City...
by Elizabeth Andoh | Aug 12, 2019 | Recipes, Summer
Luscious, ripe melon bursting with delicious juice… Not wanting to waste a single drop, I scrape the seeds into a strainer set over a bowl to collect the juice… to make aspic. In Japan, fresh fruit is often a gift item, especially melons that can be...
by Elizabeth Andoh | Aug 2, 2019 | Recipes, Summer
Shiso maki rolls, skewered and seared. Japan’s Tohoku region is justly famous for its walnuts – large, meaty orbs that produce an incredibly rich, aromatic paste when roasted and crushed – and its miso – a full-bodied red (burnished brown, really) fermented soybean...
by Elizabeth Andoh | Jul 22, 2019 | Recipes, Summer
Chopped eggplant, cucumbers, okra and herbs such as shiso and myōga make salsa-like Dashi 山形だし Yamagata Dashi Somewhere between a salsa and chutney, Yamagata’s summertime signature dish Dashi is a refreshing mixture of chopped vegetables and herbs. It often tops cubes...
by Elizabeth Andoh | Jul 12, 2019 | Recipes, Summer
TRIM (left)・SALT-RUB (top right)・FLASH-BLANCH (center right)・STEEP (bottom right) OKRA オクラ The Japanese technique for preparing okra heightens its color (jade green) and flavor (reminiscent of green beans and/or asparagus) while limiting its sticky texture. There are...
