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)...
by Elizabeth Andoh | Feb 25, 2022 | Recipes
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...
by Elizabeth Andoh | Feb 20, 2022 | Recipes, Winter
煮麺 ・NyūmenSōmen Noodles Served in Piping Hot Broth Sōmen is usually served chilled, often on chunks of ice. Dipped into a deeply flavored sauce to which condiments have been added, it becomes a survival strategy for hot, humid days. But in Kagawa Prefecture (Shikoku),...
by Elizabeth Andoh | Feb 7, 2022 | Recipes
柳原 一成 (追悼) A Tribute to Kazunari YANAGIHARA (1942-2022) Shortly after arriving in Japan, I became intrigued with its food and culture. My first forays into the Japanese kitchen were guided by my husband’s family, and by Tokyo neighbors and local shopkeepers. The more...
by Elizabeth Andoh | Jan 25, 2022 | Recipes, Winter
鰤しゃぶ鍋Buri Shabu Nabé BURI (yellowtail) is fabulous in the winter! If you can source top-quality tenderloins of fish, you could opt for luscious slices of sashimi. Though my favorite way to enjoy fresh buri is swished-through-bubbling-broth buri shabu nabé – barely...
