by Elizabeth Andoh | Oct 2, 2019 | Autumn, Recipes
There are 4 parts to a dobin: the pot in which morsels of food are placed (these typically have a handle hooked into place), a saucer, a lid for the pot, and a small choko cup that sits perched on top. The flavorful broth produced during steam-poaching is drunk from...
by Elizabeth Andoh | Sep 22, 2019 | Autumn, Recipes, Spring
Top row from left: kuro goma (black sesame), kuromai (black rice), umé (plum), shiro adzuki (white beans). Bottom row, from left: kinako (toasted soy flour), ao nori (green sea herb) zunda (édamamé fresh green soybeans), adzuki (red beans). Special Seasonal...
by Elizabeth Andoh | Sep 12, 2019 | Autumn, Recipes
Asian pears with ginger-infused miso sauce. Asian Pears with Ginger-Infused Miso Sauce 梨の生姜味噌添え Western cuisines often pair cheese with fruit. In the Japanese kitchen a similar flavor profile – mellow-sweet tones enhanced by salty ones – can be achieved by napping...
by Elizabeth Andoh | Sep 2, 2019 | Autumn, Recipes, Summer
Roasted eggplant, peeled and drizzled with soy sauce, garnished with flakes of smoky katsuo-bushi and some minced scallions. Throughout the summer months in Japan, plump and dark, tender-skinned eggplants can be found in every market and grocery store. As fall...
