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 Culture Cooking Club...
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...
by Elizabeth Andoh | Dec 17, 2021 | Cooking Club
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 | Cooking Club
Chrysanthemums ・ 菊 KikuTo eat … To use as a motif This month’s theme is CHRYSANTHEMUM… to eat and to use as a motif in designing your autumnal menu. If you can source fresh, edible flowers try making KIKU NAMASU, sweet-and-sour pickled petals...
by Elizabeth Andoh | Oct 19, 2021 | Cooking Club, Recipes
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 | Cooking Club, Recipes
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...
