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 | Cooking Club
NAGA NEGI・長葱 Indispensible in nabé (hot pot) cookery, as a condiment and in soups all parts of naga negi (Allium fistulosum) are edible. Plan from the start to use the plant fully. If your naga negi have roots attached, wash them thoroughly to remove all the dirt that...
by Elizabeth Andoh | Jan 29, 2023 | Cooking Club
Using HAKUSAI fully A favorite wintertime vegetable in Japan, hakusai cabbages are increasingly available in Asian groceries throughout the world. A whole head averages 2 kilo (about 4 and 1/2 pounds). I encourage you to buy one (or at least a half or quarter-head...
by Elizabeth Andoh | Dec 7, 2022 | Cooking Club
Making a Home-Style Meal featuring ichiya-boshi Traditionally, bountiful catches of fish were gutted, salted, and set out to dry in order to extend their shelf life. The generic term for these sorts of fish is himono, literally “the dried thing,” though these...
by Elizabeth Andoh | Nov 11, 2022 | Cooking Club
PROJECT Adzuki: Sweet & Savory The adzuki bean 小豆 plays a prominent role in Japanese cookery, especially in the making of sweets… though savory dishes also abound. This Kitchen Culture Cooking Club PROJECT is about exploring the many possibilities. I...
by Elizabeth Andoh | Oct 10, 2022 | Cooking Club
SALMON・鮭・SAKÉ PROJECT SALMON is about preparing salmon, and sharing with fellow members of the Kitchen Culture Cooking Club a salmon dish that you make in your kitchen. Salmon lends itself to variety of cooking methods — it can be skillet-seared, steamed,...
