by Elizabeth Andoh | May 3, 2024 | Cooking Club
PROJECT Cooking with Early Summer Bounty 初夏の幸の料理 (shoka no sachi no ryōri) The Japanese delight in cooking with seasonal produce and in the early summer that means making delicious dishes with new peas and beans. Using the recipes below as a point of departure, create...
by Elizabeth Andoh | Apr 6, 2024 | Cooking Club
PROJECT Cooking with Bamboo Shoots A single bamboo shoot has different segments, each with a different texture and flavor profile. The BROAD BASE is best suited to cutting into circular slabs, half-moon slices, or chunks. Try slathering these with miso and broiling to...
by Elizabeth Andoh | Mar 16, 2024 | Cooking Club
Cooking with KIRIBOSHI DAIKON in your kitchen. This versatile ingredient can be used in soups, pickles, rice dishes and a variety of sides, too. Here are a few recipes to get you started: Kogane Meshi, a takikomi-style rice dish Granny’s Sun-Dried Radish, a...
by Elizabeth Andoh | Feb 4, 2024 | Cooking Club
Five ways to use fermented fish sauce There are lots of ways of using fish sauce. Here are a few popular examples: (top, left) NABÉMONO (hot pots that get assembled ahead and simmered at table) are often made with a seasoned broth. IKANAGO NABÉ seasoned with funky...
by Elizabeth Andoh | Jan 8, 2024 | Cooking Club
PROJECT Miso Soup In most Japanese households, miso soup is served daily, often as part of breakfast, though it could just as easily appear at lunch or dinner. Most Japanese have strong regional preferences when choosing what miso to use (details posted to Kitchen...
by Elizabeth Andoh | Dec 11, 2023 | Cooking Club
PROJECT Osechi-Making December is a busy time… The Japanese aptly call the final month of the year shiwasu, written with calligraphy for “professor” 師 and “running about in a tizzy” 走. In Japan shiwasu is a time of frenzied activity that...
