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...
by Elizabeth Andoh | Sep 4, 2023 | Cooking Club
PROJECT TAKIKOMI GOHAN Takikomi-style rice dishes are cooked in a flavorful stock extracted from the ingredient being featured (in this case, MUSHROOMS). Takikomi rice is truly a delicious way to enjoy seasonal bounty. Download a recipe for KINOKO GOHAN to get...
by Elizabeth Andoh | Aug 2, 2023 | Cooking Club
OBON cookery: Cucumbers & Eggplant Project OBON is about eggplant and cucumber cookery. Why eggplants and cucumbers? These vegetables reach their peak of flavor during the summer when Obon is celebrated. And, the vegetables are fashioned into transportation for...
by Elizabeth Andoh | Jul 17, 2023 | Cooking Club
TOMATOES combine well with both land and sea vegetables, and with cold noodles too, to make a variety of SALADS. This Project Tomato Salad is about creating your own “house” salad featuring tomatoes. To start you off, here is a recipe for enjoying tomatoes...
by Elizabeth Andoh | Jun 13, 2023 | Cooking Club
PROJECT Shaved Ice is about making Japanese-style kaki-gōri confections. Strawberry Sauce Many people top shaved ice with fresh fruit or commercially prepared syrups. But for those who would like to make their own, here is a simple-to-make STRAWBERRY sauce. Note the...
