Project RED Foods and Tableware

Project RED Foods and Tableware

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...
Project NAGA NEGI

Project NAGA NEGI

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...
Project HAKUSAI

Project HAKUSAI

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...
Home-Style Meals with Ichiya-boshi

Home-Style Meals with Ichiya-boshi

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...
PROJECT Adzuki: Sweet & Savory

PROJECT Adzuki: Sweet & Savory

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...
Project Salmon

Project Salmon

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,...