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...
by Elizabeth Andoh | Sep 24, 2021 | Cooking Club
Japanese Citrus: SUDACHI & KABOSU The Japanese have consumed a variety of citrus for millennia, enjoying both the juice and peels of the fruit. Many who reside outside Japan have become familiar with yuzu, a member of the Rutaceae (citrus) family primarily prized for...
by Elizabeth Andoh | Aug 8, 2021 | Cooking Club
Good to the last drop WATERMELON Most watermelons are quite large and (unless you are feeding a crowd) are not easily consumed in a single session. This Kitchen Culture Cooking Club project is about finding ways to enjoy every bit of watermelon — flesh and rind...
by Elizabeth Andoh | Jul 11, 2021 | Cooking Club
Bring a Bounty of Sea Vegetables to YOUR Table Resources and recipes for preparing three versitile sea vegetables: ARAMÉ, WAKAMÉ, and HIJIKI. Cooking with ARAMÉ Aramé is often listed as a substitute for hijiki in soy-braised nimono dishes. Like hijiki, aramé is dark...
by Elizabeth Andoh | Jul 2, 2021 | Cooking Club
Make FROZEN (amazake) ICES in your kitchen Using the basic description and recipe (for Banana-Ginger Ice) in the Kitchen Culture blog post, try making different flavors: Kuro Goma (Black Sesame), Matcha (Green Tea), and Ichigo (Strawberry) are especially tasty. KANSHA...
