by Elizabeth Andoh | Oct 19, 2021 | Autumn, Recipes
かぼちゃ・南瓜KABOCHA Written with calligraphy for “southern gourd,” but pronounced kabocha, the name tells the curious history of this gourd in Japan. Kabocha arrived in Oita (on the southern island of Kyushu) in 1541 on a Portuguese ship. The previous port of call along...
by Elizabeth Andoh | Oct 19, 2021 | Cooking Club, Recipes
Classic Soy-Simmered Kabocha & Variations Kabocha, a pumpkin-like squash with sweet, orangey-gold flesh and dark green, edible skin, frequently appears on the menu in Japan. The classic way to prepare kabocha is to simmer it in a slightly sweet soy-tinged stock....
by Elizabeth Andoh | Oct 8, 2021 | Autumn, Recipes
けんちん汁KENCHIN-JIRU Chunky Vegetable & Tōfu Chowder When autumn evenings turn chilly, its time for a hearty, nourishing chowder. The inspiration for this one, kenchin-jiru, is thought to be resourceful monks at Kenchō-ji Temple (建長寺) in Kamakura. Utilizing vegetable...
by Elizabeth Andoh | Oct 8, 2021 | Cooking Club, Recipes
BASIC RECIPE to assemble KENCHIN-JIRU When autumn evenings turn chilly, its time for a warm bowl of nutritious chowder. The origins of this one, kenchin-jiru, is thought to be resourceful monks at Kenchō-ji Temple (建長寺) in Kamakura. Utilizing vegetable scraps and bits...
by Elizabeth Andoh | Sep 24, 2021 | Autumn, Recipes
SUDACHI (left) & KABOSU (right) The Japanese have consumed a variety of citrus for millennia, enjoying both the juice and peels of the fruit. Many who reside outside Japan have become familiar with yuzu, a member of the Rutaceae (citrus) family primarily prized for...
by Elizabeth Andoh | Aug 19, 2021 | Recipes
Watermelon Rind TSUKÉMONO Making use of every edible part of a food — here the rind as well as the juicy flesh of watermelon — is part of the Japanese notion of kansha (appreciation). More than just a frugal approach to limiting food waste, kansha is a...
