by Elizabeth Andoh | Nov 3, 2023 | Recipes
In Japan today, two types of Western-style potatoes are regularly enjoyed: mékuin (May Queen) and danshaku (“Baron”). The former was developed in Great Britain at the beginning of the 20th century and made its way to Japan via America shortly thereafter....
by Elizabeth Andoh | Oct 2, 2023 | Recipes
The Japanese eat a number of “unusual” foods, and TONBURI (とんぶり) surely qualifies as one of them. Tonburi are the seeds of Kochia scoparia/Bassia scoparia, also known as 箒草 hōki-gusa. Branches of the mature kochia plant are crafted into hōki brooms (yes,...
by Elizabeth Andoh | Sep 4, 2023 | Recipes
Farmers around the world deploy “scarecrows” to guard their crops from undesirable flying, crawling, and burrowing creatures. Japan’s kakashi 案山子 scarecrows that stand guard over rice fields tend to be more whimsical than frightening figures. Above, rice fields in...
by Elizabeth Andoh | Aug 2, 2023 | Recipes, Summer
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...
by Elizabeth Andoh | Jul 17, 2023 | Recipes
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...
by Elizabeth Andoh | Jun 13, 2023 | Recipes
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...
