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...
by Elizabeth Andoh | Jun 12, 2021 | Cooking Club
Make a COLD NOODLE SALAD in your kitchen FIRST… choose your NOODLE: thread-thin sōmen … or thick, slithery-chewy udon … rustic wholegrain soba … or curly-springy chūka soba. NEXT… decide if you want to serve your noodles DIPPING-STYLE...
by Elizabeth Andoh | May 17, 2021 | Cooking Club
Try making OCHA-ZUKÉ in your kitchen The two major components are: BROTH and TOPPINGS. Start by picking a broth that will define the character, and general flavor profile, of your ocha-zuké. The recipe for making KELP-ENRICHED TEA BROTH offers several options for...
