by Elizabeth Andoh | Mar 17, 2022 | Cooking Club
PROJECT Kushi This Kitchen PROJECT is about making SKEWERED FOOD in YOUR kitchen. For inspiration and recipes to get you started, use these resources: Black Sesame Miso Tōfu DengakuCrunchy Kushi AgéFuki no Tō Miso Dengaku(Vegan & Vegetarian Options) Oden Part...
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 PROJECT is about making NYŪMEN (sōmen...
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 PROJECT is about making Shabu Shabu Nabé hot-pots in YOUR kitchen. The Japanese have a fondness for naming dishes with onomatopoeia. The name shabu...
by Elizabeth Andoh | Jan 8, 2022 | Cooking Club
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 | Cooking Club
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...
