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 PROJECT is about making champuru (a stir-fry that is a signature dish of Okinawa) in YOUR kitchen Every household in Okinawa will have its own variation on the basic theme. A classic version made with bacon, tōfu, gōya, onions and...
by Elizabeth Andoh | Jul 10, 2022 | Cooking Club
干瓢・かんぴょう・KAMPYŌ This Kitchen PROJECT is about using KAMPYŌ, sun-dried fukubé gourd ribbons in YOUR kitchen. Be sure to source UNBLEACHED (無漂白 mu hyō haku) gourd ribbons so that you can use the softening liquid as a tasty stock. Gourd ribbons are used to tie up any...
by Elizabeth Andoh | Jun 29, 2022 | Cooking Club
PROJECT Yakumi 薬味 This Kitchen PROJECT is about making YAKUMI, fresh herb and spice mixtures, in YOUR kitchen. Use yakumi to top dishes such as chilled tōfu, fresh tomatoes or stewed eggplant. Cold noodles served with yakumi to be added to soy-based dips are a...
by Elizabeth Andoh | May 16, 2022 | Cooking Club
PROJECT Cutting & Slicing This Kitchen 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: SASAGAKI 笹掻きSENGIRI 千切りRANGIRI 乱切り These...
by Elizabeth Andoh | Apr 21, 2022 | Cooking Club
PROJECT Flavored Miso This Kitchen PROJECT is about making flavored miso in YOUR kitchen. This page introduces two new flavored miso mixtures, one redolent with fruity kabosu, the other infused with smoky katsuo-bushi flakes. In addition, many recipes for flavored...
