by Elizabeth Andoh | May 18, 2023 | Recipes
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....
by Elizabeth Andoh | Apr 27, 2023 | Recipes
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...
by Elizabeth Andoh | Mar 30, 2023 | Recipes
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...
by Elizabeth Andoh | Feb 28, 2023 | Recipes
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,...
by Elizabeth Andoh | Jan 29, 2023 | Recipes
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....
by Elizabeth Andoh | Dec 7, 2022 | Recipes
Ichiya-Boshi: Overnight-Dried FISH In the days before refrigeration, bountiful catches of fish were traditionally gutted, either split down the back or butterflied (belly-split), and dipped in sea water before being set out to dry in well ventilated spaces. This would...
