by Elizabeth Andoh | Jul 11, 2021 | Recipes
Celebrating the Bounty of the Seas The inhabitants of the Japanese archipelago have been consuming sea vegetables –KAISŌ 海藻 — for millennia. Early evidence of consumption of aramé, wakamé, and hijiki has been found in burial mounds dating back to the Jomon...
by Elizabeth Andoh | Jul 2, 2021 | Recipes, Summer
Frozen Ices made with AMA-ZAKÉ Ama-zaké has been part of the Japanese pantry for thousands of years. During the Muromachi period (1392-1573) ama-zaké consumption took on a regional identity: In and around Kyoto, it was sipped in the summertime as a stamina drink to...
by Elizabeth Andoh | Jun 12, 2021 | Recipes, Summer
冷やし中華・Hiyashi Chūka For centuries, the Japanese have adapted and adopted foods and food ways from many culinary traditions. Asia in general, and China in particular, has probably been the greatest source of “inspiration” over the years. In fact the highly popular...
by Elizabeth Andoh | Jun 8, 2021 | Recipes, Summer
梅酒づくり Uméshu-Zukuri In Japan, early June is the time for UMÉ SHIGOTO (plum work), transforming the harvest of not-yet-fully-ripe fruit into a sweet liqueur (uméshu) and/or sour, lip-puckering salt-cured uméboshi. If you are able to source green, not-fully-ripe...
by Elizabeth Andoh | May 12, 2021 | Recipes
Ocha-Zuké お茶漬け Ocha-zuké, rice moistened with green tea broth, is Japanese comfort food at its most basic – a reliable stand-by that can be quickly assembled as hunger, or the mood, dictates. A delicious way to enjoy leftover rice, ocha-zuké is a favorite, late night...
by Elizabeth Andoh | Apr 16, 2021 | Recipes, Spring
Beautiful & Nutritious The pigments that make these carrots so beautiful are also the key to their nutritional power. Orange carrots are especially rich in beta-carotene and vitamin A, both of which help to fight inflammation. Red carrots, like red tomatoes, are...
