by Elizabeth Andoh | Oct 19, 2020 | Autumn, Recipes
Kinoko Gohan Rice with Mushrooms The Japanese call autumn’s many culinary pleasures Aki no Mikaku. Such pleasures include a glorious array of mushrooms. You, too, can celebrate the season at table by composing a menu that highlights this bounty. Kinoko Gohan Is an...
by Elizabeth Andoh | Oct 6, 2020 | Autumn, Recipes
Daigaku Imo (Glazed Sweet Potatoes) 大学芋 Syrup-glazed, black sesame-studded Daigaku (university) imo (potato) first became popular among university students in Japan at the turn of the twentieth century. To learn more about the history of this dish, read my October...
by Elizabeth Andoh | Aug 17, 2020 | Recipes, Summer
Corn-Studded Rice Tōmorokoshi Gohan 玉蜀黍ご飯 Summertime… bushels of fresh, sweet, corn at every market begging to be taken home and transformed into Tōmorokoshi Gohan: corn-studded rice. Prepared takikomi-style, rice dishes are cooked in a flavorful stock extracted...
by Elizabeth Andoh | Aug 3, 2020 | Recipes, Summer
Soboro Don そぼろ丼 Colorful Big Bowl When I first wrote about soboro don in 1981 for Food & Wine magazine, these sorts of rice bowls topped with various ingredients were little known outside Japan. Fast-forward forty years and classic domburi dishes such as...
by Elizabeth Andoh | Jul 27, 2020 | Recipes, Summer
Foxy Fried Tōfu Japanese culinary culture is filled with references to foxes and their fondness for abura agé (fried tōfu). Names of dishes made with fried tōfu will often allude to this fox connection. Sometimes you see the word itself, kitsuné (fox) as part of the...
by Elizabeth Andoh | Jul 15, 2020 | Recipes, Summer
Photo from KANSHA © Copyright Leigh Beisch (Styled by Karen Shinto) 夏の福神漬けNatsu no Fukujin-ZukéSeven Good Fortunes of Summer Named after the Seven Gods of Good Fortune, Shichi Fukujin, this pickle is made from an assortment of chopped vegetables with the addition of...
