by Elizabeth Andoh | Feb 2, 2020 | Recipes, Spring
FUKU wa UCHI ONI wa SOTO Bring in Good Fortune! Throw out the ogres! 節分 Setsubun, a marker on the ancient, lunar-based koyomi calendar indicates the start of a new season; setsubun breaks occur many times during the year. Today in Japan the...
by Elizabeth Andoh | Jan 22, 2020 | Recipes, Winter
Furofuki Daikon topped with Yuzu-Scented Miso ふろふき大根 Furofuki Daikon Piping Hot Radish with Miso Sauce Furofuki, literally “blowing steam,” is the name given to vegetables – most often daikon radish – that has been tender-prepped and then simmered in dashi broth....
by Elizabeth Andoh | Jan 12, 2020 | Recipes, Winter
16th century scroll (Shuhanron Emaki) 酒飯論絵巻 落し蓋 Otoshi-Buta Dropped Lids Used in Japanese kitchens for centuries for preparing nimono (simmered dishes), otoshi-buta lids drop down to sit directly on the food, rather than on the rim of a pot. Fuel-efficient as they...
by Elizabeth Andoh | Jan 2, 2020 | Recipes, Spring
From left to right, the seven spring herbs are: SERI, NAZUNA, GOGYŌ, HAKOBERA, HOTOKÉNOZA, SUZUNA, SUZUSHIRO 七草粥 Nana Kusa Kayu Rice Porridge with Seven Spring Herbs More than a thousand years ago, the Japanese spoke of watari-dori (“migrating birds”)...
by Elizabeth Andoh | Dec 22, 2019 | Recipes, Winter
Kuri kinton sweet chestnuts in yam paste. KURI KINTON 栗金団 This traditional New Year’s sweet combines syrup-stewed chestnuts with a sweet paste made of mashed and sieved satsuma imo potato. The golden color of both the chestnuts and the potatoes are enhanced by...
by Elizabeth Andoh | Dec 12, 2019 | Recipes, Winter
Classic KOHAKU NAMASU, “red and white salad” is made from finely shredded daikon and carrots. Fruit peel is added after the vegetables have been salt-wilted and rinsed. The mixture is marinated in sweet-and-sour sauce for several hours to several days. Yuzu peel is...
