by Elizabeth Andoh | Aug 12, 2022 | Recipes, Summer
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...
by Elizabeth Andoh | Jul 10, 2022 | Recipes, Summer
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...
by Elizabeth Andoh | Jun 29, 2022 | Recipes, Summer
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, that provide a benefit to...
by Elizabeth Andoh | May 16, 2022 | Recipes
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...
by Elizabeth Andoh | Apr 22, 2022 | Recipes
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...
by Elizabeth Andoh | Mar 17, 2022 | Recipes
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)...
