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...
by Elizabeth Andoh | Nov 3, 2023 | Cooking Club
PROJECT POTATO Most white-fleshed potatoes generally fall into either of two categories: fluffy OR waxy. Fluffy potatoes are high-starch and tend to crumble when simmered; they are perfect for mashing, and when making korokke (croquettes). The Japanese often describe...
by Elizabeth Andoh | Oct 2, 2023 | Cooking Club
PROJECT TONBURI Tonburi, the seeds of the broom plant, are tiny and black-green in color. Because they mimic the appearance and mouthfeel of sturgeon caviar tonburi is often referred to as hataké no kyabia (“caviar of the field”). Akita prefecture in the Tohoku...
