FUKI no TŌ

FUKI no TŌ

Fuki no Tō   蕗の薹BUTTERBUR  (Petasites japonicas) Sansai, literally “mountain vegetables,” are foraged from woodland areas in various parts of Japan as winter thaws into spring. When sansai dishes appear at table, it signals the start of culinary spring fever: an...
KASU-JIRU

KASU-JIRU

Salmon Saké Kasu Chowder 粕汁SAKÉ KASU-JIRU A belly-warming salmon and root vegetable chowder, shaké no kasu-jiru, is standard wintertime fare throughout Japan’s northeastern region, the Tohoku. Every household seems to have its own rendition, but with this master...
SETSUBUN

SETSUBUN

FUKU wa UCHI                    ONI wa SOTO Bring in Good Fortune!       Throw out the ogres! 節分 Setsubun, a marker on the ancient, lunar-based koyomi calendar indicates the start of a new season; setsubun breaks occur many times during the year. Today in Japan the...
Rice Porridge with Seven Spring Herbs

Rice Porridge with Seven Spring Herbs

From left to right, the seven spring herbs are: SERI, NAZUNA, GOGYŌ, HAKOBERA, HOTOKÉNOZA, SUZUNA, SUZUSHIRO 七草粥 Nana Kusa Kayu Rice Porridge with Seven Spring Herbs More than a thousand years ago, the Japanese spoke of watari-dori (“migrating birds”)...
Ohagi & Botamochi

Ohagi & Botamochi

Top row from left:  kuro goma (black sesame), kuromai (black rice), umé  (plum), shiro adzuki  (white beans). Bottom row, from left: kinako (toasted soy flour), ao nori  (green sea herb) zunda (édamamé fresh green soybeans), adzuki (red beans). Special Seasonal...