by Elizabeth Andoh | Apr 27, 2023 | Recipes
FUJI (Wisteria floribunda) A species of flowering plant in the pea family, fuji is native to Japan. In culinary matters, graceful wisteria vines inspire a seasonal motif for traditional wagashi confectionery. Fuji is often a symbol of longevity (plants have been...
by Elizabeth Andoh | Apr 27, 2023 | Cooking Club
Flower-Inspired Rolled Sushi Use your imagination to create rolled sushi inspired by flowers. To get you started, here are some basic recipes: This recipe for CLASSIC SUSHI MESHI includes instructions on cooking and seasoning rice, and information on the wooden tub in...
by Elizabeth Andoh | Mar 30, 2023 | Recipes
Foods in a wide range of hues are considered to be “RED” in the Japanese kitchen. To name just a few, there are (orange) carrots, (ruby-red) slices of raw tuna, (maroon) adzuki beans, (purplish) shiba-zuké eggplant pickles, (crimson) beni shōga (red...
by Elizabeth Andoh | Mar 30, 2023 | Cooking Club
Recipes for Red Foods Generations of Japanese have been well nourished daily by modest meals following a simple pattern: soup, rice, and a few other dishes. This easy-to-compose menu model called ichi jū san sai (一汁三菜 ) that satisfies hunger while fulfilling...
by Elizabeth Andoh | Feb 28, 2023 | Recipes
NAGA “long” NEGI “onions” (Japanese bunching onion; Allium fistulosum) have been enjoyed in Japan since the 8th century. They are indispensible in nabé (hot pot) cookery, as a condiment for noodles and tōfu, and in miso soup. Like other members of the allium family,...
