OBON: Summer Holidays

OBON: Summer Holidays

Rooted in Buddhist tradition and practice, Obon is the time when spirits of the departed are believed to return to this world for a short, annual visit. It is not a morbid occasion but rather a pleasant and respectful way for younger generations to stay connected to...
Tomatoes in Japan

Tomatoes in Japan

Originating in Mesoamerica about 7,000 years ago, tomatoes arrived in Japan early in the Edo period (1603-1868) having traveled the globe and being domesticated along the way.  The first tomato plants in Japan were considered an ornamental — they were not...
Shaved Ice

Shaved Ice

KAKI-GŌRI: Japan's contribution to Icy Confections Long before refrigeration was invented, people around the world went to great lengths to keep food chilled. The world’s earliest written record of such efforts is an Iranian inscription dating back to 1700 BC that...
Japanese TEA POTS

Japanese TEA POTS

The Japanese use a wide variety of tools and vessels to prepare and serve food and beverage. This post is devoted to TEA POTS called KYŪSU 急須. They are typically small, used to brew just a few portions of tea (each about 100-120ml/scant 4 fluid ounces) at one time....
FUJI (wisteria)

FUJI (wisteria)

FUJI (Wisteria floribunda) A species of flowering plant in the pea family, fuji  is native to Japan. In culinary matters, graceful wisteria vines inspire a seasonal motif for traditional wagashi confectionery. Fuji is often a symbol of longevity (plants have been...
Many Shades of RED

Many Shades of RED

Foods in a wide range of hues are considered to be “RED” in the Japanese kitchen. To name just a few, there are (orange) carrots, (ruby-red) slices of raw tuna, (maroon) adzuki beans, (purplish) shiba-zuké eggplant pickles, (crimson) beni shōga (red...
Naga Negi

Naga Negi

NAGA “long” NEGI “onions” (Japanese bunching onion; Allium fistulosum) have been enjoyed in Japan since the 8th century. They are indispensible in nabé (hot pot) cookery, as a condiment for noodles and tōfu, and in miso soup. Like other members of the allium family,...
Hakusai

Hakusai

HAKUSAI・白菜 Because hakusai is such a favorite wintertime vegetable in Japan, I assumed it had a long, deep history in Japan’s cookery. Not really. It seems that the original Brassica oleracea ancestor of hakusai is native to the Mediterranean region of Europe....
ADZUKI red beans

ADZUKI red beans

小豆・あずきADZUKI   (Vigna angularis) Written with calligraphy for “small” and “bean” these diminutive (about 1/4-inch, less than 1 cm) red beans play an important role in Japanese cookery, appearing in both savory dishes and in sweets. There are...
Salmon

Salmon

Four varieties of wild-caught salmon are commonly available in markets around the Pacific rim. Left, top to bottom + right: Sockeye (beni-zaké in Japanese) Coho (gin-zaké in Japanese) Chum (aki-zaké in Japanese) Chinook (kingu samon, in Japanese) 鮭・さけ・SAKÉ SALMON Fish...
Moon-Viewing Dumplings

Moon-Viewing Dumplings

月見団子 TSUKIMI DANGO The moon can be seen shining from any place on our planet and people everywhere see beauty in a full, luminous moon. But ritual contemplation of the “moon of the middle autumnal month” (chūshū no meigetsu) has its origins in China. The practice...
CHAMPURU a Happy Hodgepoge

CHAMPURU a Happy Hodgepoge

チャンプル・CHAMPURU In the local dialect CHAMPURU means “hodgepodge.” It is essentially a stir-fry; the signature dish of Okinawa.  Every household will have its own version though most will include some sort of tōfu and lots of vegetables, most likely bitter melon or what...
Kampyo

Kampyo

干瓢・かんぴょう・KAMPYŌ What is kampyō and how is it processed into edible ribbons? Bulbous fukubé gourds are harvested in the summer and set on a spinning wheel against a sharp blade. The ribbons of gourd that get shaved off are then hung to dry in the sun or well-ventilated...
Yakumi condiments

Yakumi condiments

薬味YAKUMI A Lively Mixture of Aromatic Herbs Food cultures around the world employ various aromatic herbs and spices to stimulate the appetite, maximize flavor and promote healthful eating. Japan has a long history of using yakumi, condiments, to provide benefit to the...
Earthy Gobo

Earthy Gobo

ごぼう・牛蒡・Gobō (burdock root; Arctium lappa) Kimpira, named after a folk-hero celebrated for his fervent determination and fiery ways, is a quickly assembled, skillet-stirred vegetable dish finished with an incendiary 7-spice blend. Kimpira frequently appears on the menu...
Elusive Taste of Spring: URUI

Elusive Taste of Spring: URUI

うるい・UruiThe Elusive Taste of Spring Urui (Hosta sieboldiana) is in the lily family; it is often planted as an ornamental in gardens. It thrives in damp soil in areas of partial or dappled shade. It has been cultivated in Japan since the Edo period (1603-1868) though...
KUSHI (skewers)

KUSHI (skewers)

串・KUSHISkewers Galore Because spearing or threading food on skewers makes cooking over a fire easier and more efficient it’s not surprising to find some sort of skewered food in nearly every food culture. There is (Brazil’s) churrasco, (Spain’s)...
Chikuzen Ni

Chikuzen Ni

筑前煮・Chikuzen NiVegan Version: Soy-Braised Vegetables with Thick Fried TōfuClassic Version: Soy-Braised Vegetables with Chicken Chikuzen is the former name of a province, the area that is today part of Fukuoka Prefecture in Kyūshū. The word “ni” in the title of this...