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...
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...
