Chrysanthemums

Chrysanthemums

食用菊 Shokuyō Kiku Edible chrysanthemums are one Japan’s autumnal culinary delights. Commercially cultivated in various parts of Japan today (including Okinawa!) they were traditionally enjoyed in the Tohoku (Akita, Yamagata) and Hokuriku (Niigata) regions. Though...
Kabocha

Kabocha

かぼちゃ・南瓜KABOCHA Written with calligraphy for “southern gourd,” but pronounced kabocha, the name tells the curious history of this gourd in Japan. Kabocha arrived in Oita (on the southern island of Kyushu) in 1541 on a Portuguese ship. The previous port of call along...
Kenchin-Jiru Chunky Chowder

Kenchin-Jiru Chunky Chowder

けんちん汁KENCHIN-JIRU Chunky Vegetable & Tōfu Chowder When autumn evenings turn chilly, its time for a hearty, nourishing chowder. The inspiration for this one, kenchin-jiru, is thought to be resourceful monks at Kenchō-ji Temple (建長寺) in Kamakura. Utilizing vegetable...
Sudachi & Kabosu

Sudachi & Kabosu

SUDACHI (left) & KABOSU (right) The Japanese have consumed a variety of citrus for millennia, enjoying both the juice and peels of the fruit. Many who reside outside Japan have become familiar with yuzu, a member of the Rutaceae (citrus) family primarily prized for...
Sugar-Stewed Chestnuts

Sugar-Stewed Chestnuts

Sugar-Stewed Chestnuts栗の渋皮煮 Shibu Kawa Ni Shibu Kawa Ni is what the Japanese call sugar-stewed whole chestnuts that are only partially peeled – their slightly bitter, inner skin being kept intact. The resulting glossy brown globes are delightfully complex in flavor...
GOMA-DŌFU

GOMA-DŌFU

Buddhist Cookery & Sesame Pudding 精進料理 Shōjin Ryōri・胡麻豆腐  Goma-Dōfu Goma-dōfu, a creamy-smooth sesame pudding, is historically associated with fucha ryōri, a Chinese-style of Buddhist cookery that arrived in Japan with Zen Priest Ingen in 1654. The pudding is a...