by Elizabeth Andoh | Nov 19, 2024 | Cooking Club
Vegetables cooked into RiceKayaku (Takikomi) Gohan加薬 (炊き込み) ご飯 In different parts of Japan, rice that is cooked in a flavored liquid with a variety of ingredients (that went to flavoring that liquid) goes by various names. The most generic is takikomi because it...
by Elizabeth Andoh | Oct 18, 2024 | Cooking Club
PROJECT: Serving Steamed Foods Piping Hot This PROJECT is about serving chawan mushi, a dish that requires heatproof cups to cook the egg custards in and to bring them piping hot to table. Because Japan’s food culture places importance on the presentation of...
by Elizabeth Andoh | Sep 5, 2024 | Cooking Club
Setting the Table, Setting the Stage This project PROJECT is about setting the table… to set the stage for autumn’s culinary pleasures. One simple and fun way to do this is by choosing fall-themed HASHI OKI (choptsick rests). Pictured above are a few of...
by Elizabeth Andoh | Aug 5, 2024 | Cooking Club
This project is about making foods that are refreshing and restorative when the weather is oppressively hot and humid. Mouth-puckering UMÉBOSHI have long been touted as a way of ensuring food safety on hot days because of their anti-bacterial properties. Members of...
by Elizabeth Andoh | Jul 5, 2024 | Cooking Club
PROJECT Grandchildren are Kind Grandchildren are Kind (mago wa yasashii 孫は優しい) is an acronym that helps Japanese remember the seven food groups that help support a healthy diet. The food groups are: beans (mame), sesame (goma and other seeds and nuts) sea vegetables...
by Elizabeth Andoh | Jun 11, 2024 | Cooking Club
PROJECT Enjoying Junsai 潤菜料理 (junsai ryōri) JUNSAI (water shield; Brasenia schreberi) grows naturally in lakes, ponds and slow streams in many parts of the world but only Japan and China have a long history of cultivating the plant as a food. Young, unfurled sprouts...
