by Elizabeth Andoh | Nov 11, 2022 | Cooking Club
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...
by Elizabeth Andoh | Oct 10, 2022 | Cooking Club
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,...
by Elizabeth Andoh | Sep 2, 2022 | Cooking Club
米の粉PROJECT: Komé no KonaRice Flour In Japanese cookery there are four types of rice flour that are commonlyused. One is made from uruchi mai or “table rice,” several are made from mochi-gomé or “sticky rice” and one is made from a combination...
by Elizabeth Andoh | Aug 12, 2022 | Cooking Club
チャンプルーPROJECT Champuru This Kitchen Culture Cooking Club PROJECT is about making champuru (a stir-fry that is a signature dish of Okinawa) in YOUR kitchen… and sharing with fellow members what you have made. Every household in Okinawa will have its own variation on...
by Elizabeth Andoh | Jul 10, 2022 | Cooking Club
干瓢・かんぴょう・KAMPYŌ This Kitchen Culture Cooking Club PROJECT is about using KAMPYŌ, sun-dried fukubé gourd ribbons in YOUR kitchen… and sharing with fellow members what you have made with them. Be sure to source UNBLEACHED (無漂白 mu hyō haku) gourd ribbons so that you can...
by Elizabeth Andoh | Jun 29, 2022 | Cooking Club
薬味PROJECT Yakumi This Kitchen Culture Cooking Club PROJECT is about making YAKUMI, fresh herb and spice mixtures, in YOUR kitchen… and sharing with fellow members what you have made, and how you are using it. Use yakumi to top dishes such as chilled tōfu, fresh...
