by Elizabeth Andoh | Jan 8, 2022 | Culture, Kitchen PROJECTS, Winter
PROJECT Rice Snacks Crisp-and-Crunchy Rice Snacks are a delicious way to use up leftover omochi. Inevitably after the New Years holidays pieces of omochi remain uneaten. Dried and cracking they can be repurposed into tasty ARARÉ. This Kitchen PROJECT is about making...
by Elizabeth Andoh | Dec 29, 2021 | Culture, Holiday, Kitchen PROJECTS, Winter
A sampling of REGIONAL OZŌNI Top row, from left: Kanto (Tokyo area) style, Kansai (Kyoto, Osaka) style, Kanto, KansaiBottom row, from left: Tottori with adzuki-jiru, Miyagi with whole grilled goby fish, Kagawa (Shikoku) with anko-filled mochi, Hakata with buri and...
by Elizabeth Andoh | Dec 17, 2021 | Kitchen PROJECTS, Winter
季節のゆず味噌・Kisetsu no Yuzu MisoSeasonal Citrusy Miso Sauce The Japanese delight in bringing elements — often fresh produce — of each season to table. Yuzu citrus fruits ripen from green to golden yellow as autumn turns to winter. As yuzu ripen, the...
by Elizabeth Andoh | Nov 19, 2021 | Autumn, Kitchen PROJECTS, Tabletop
Chrysanthemums ・ 菊 KikuTo eat … To use as a motif This Kitchen PROJECT is about CHRYSANTHEMUMS, to eat and to use as a motif in designing your autumnal menu. I have created a reference sheet regarding EDIBLE VARIETIES of chrysanthemums. If you can source...
by Elizabeth Andoh | Oct 19, 2021 | Kitchen PROJECTS, Year-Round
Classic Soy-Simmered Kabocha & Variations Kabocha, a pumpkin-like squash with sweet, orangey-gold flesh and dark green, edible skin, frequently appears on the menu in Japan. The classic way to prepare kabocha is to simmer it in a slightly sweet soy-tinged stock....
by Elizabeth Andoh | Oct 8, 2021 | Kitchen PROJECTS, Year-Round
BASIC RECIPE to assemble KENCHIN-JIRU When autumn evenings turn chilly, its time for a warm bowl of nutritious chowder. The origins of this one, kenchin-jiru, is thought to be resourceful monks at Kenchō-ji Temple (建長寺) in Kamakura. Utilizing vegetable scraps and bits...
by Elizabeth Andoh | Sep 24, 2021 | Autumn, Kitchen PROJECTS, Winter
Japanese Citrus: SUDACHI & KABOSU The Japanese have consumed a variety of citrus for millennia, enjoying both the juice and peels of the fruit. Many who reside outside Japan have become familiar with yuzu, a member of the Rutaceae (citrus) family primarily prized for...
by Elizabeth Andoh | Aug 8, 2021 | Kitchen PROJECTS, Summer
Good to the last drop WATERMELON Most watermelons are quite large and (unless you are feeding a crowd) are not easily consumed in a single session. This Kitchen PROJECT is about finding ways to enjoy every bit of watermelon — flesh and rind — over a...
by Elizabeth Andoh | Jul 11, 2021 | Kitchen PROJECTS, Year-Round
Bring a Bounty of Sea Vegetables to YOUR Table Resources and recipes for preparing three versitile sea vegetables: ARAMÉ, WAKAMÉ, and HIJIKI. Cooking with ARAMÉ Aramé is often listed as a substitute for hijiki in soy-braised nimono dishes. Like hijiki, aramé is dark...
by Elizabeth Andoh | Jul 2, 2021 | Kitchen PROJECTS, Summer
Make FROZEN (amazake) ICES in your kitchen Using the basic description and recipe (for Banana-Ginger Ice) in the Kitchen Culture blog post, try making different flavors: Kuro Goma (Black Sesame), Matcha (Green Tea), and Ichigo (Strawberry) are especially tasty. KANSHA...
by Elizabeth Andoh | Jun 12, 2021 | Kitchen PROJECTS, Summer
Make a COLD NOODLE SALAD in your kitchen FIRST… choose your NOODLE: thread-thin sōmen … or thick, slithery-chewy udon … rustic wholegrain soba … or curly-springy chūka soba. NEXT… decide if you want to serve your noodles DIPPING-STYLE...
by Elizabeth Andoh | May 17, 2021 | Kitchen PROJECTS, Year-Round
Try making OCHA-ZUKÉ in your kitchen The two major components are: BROTH and TOPPINGS. Start by picking a broth that will define the character, and general flavor profile, of your ocha-zuké. The recipe for making KELP-ENRICHED TEA BROTH offers several options for...
