by Elizabeth Andoh | May 16, 2022 | Cooking Club
PROJECT Cutting & Slicing This Kitchen Culture Cooking Club PROJECT is about cutting & slicing ingredients to maximize flavor, texture and appearance while minimizing waste. Specific examples below focus on gobō cut three different ways:...
by Elizabeth Andoh | Apr 21, 2022 | Cooking Club
PROJECT Flavored Miso This Kitchen Culture Cooking Club PROJECT is about making flavored miso in YOUR kitchen… and sharing with fellow members what you have made and how you are using it. This page introduces two new flavored miso mixtures, one redolent with fruity...
by Elizabeth Andoh | Mar 17, 2022 | Cooking Club
PROJECT Kushi This Kitchen Culture Cooking Club PROJECT is about making SKEWERED FOOD in YOUR kitchen… and sharing with fellow members what you have made. Many recipes for skewered foods can be found on this website: Black Sesame Miso Tōfu DengakuCrunchy Kushi AgéFuki...
by Elizabeth Andoh | Feb 25, 2022 | Cooking Club
Four Examples of Chikuzen Ni (left to right): (VEGAN) sato imo (potatoes), lotus root, shiitaké, carrot, snow peaskonnyaku, chicken, lotus root, shiitaké, carrot, gobō and snap peaschicken, broccoli, lotus root, bamboo shoot, konnyaku, and carrot(VEGAN) gobō,...
by Elizabeth Andoh | Feb 20, 2022 | Cooking Club
Above, Four Examples of Nyūmen: Hakusai, Carrot and Shiméji (top left); Egg Drop, Shiméji and Scallions (top right); Chicken and Mitsuba with Sanshō (bottom left); Shiitaké, Shiméji, Carrot and Mitsuba. 煮麺 ・Nyūmen This Kitchen Culture Cooking Club PROJECT is about...
by Elizabeth Andoh | Jan 25, 2022 | Cooking Club
Swished-through-bubbling-broth Buri Shabu Nabé (left) and Shōjin Shabu Nabé (right) しゃぶしゃぶ鍋Shabu Shabu Nabé This Kitchen Culture Cooking Club PROJECT is about making Shabu Shabu Nabé hot-pots in YOUR kitchen… and sharing with fellow members what you have made. The...
