Great Graters

Great Graters

The Japanese developed two very special graters for two specific foods: 鬼おろし機 oni oroshi ki (“monster graters”) made from bamboo used to coarsely grate daikon into shards and鮫の皮 samékawa graters made from nubbly sharkskin that transform tough, fibrous wasabi roots...
HATSU-GATSUO

HATSU-GATSUO

初鰹   HATSU-GATSUO   First Catch of the Season Japan’s seasonal sensibility is always on display at table; here the transition from spring into early summer is celebrated with hatsu-gatsuo (skipjack tuna (Katsuwonus pelamis) prepared tataki-style. Whole loins of katsuo...
Green Tea

Green Tea

Green Teas 緑茶 RYOKU CHA Green teas are green because enzymes responsible for oxidization have been prevented from doing their (dark and discoloring) work. The Japanese halt oxidation by steaming freshly picked leaves, while the Chinese typically pan-fire or roast tea...
Sora Mame

Sora Mame

Fava Beans: Sora Mamé そら豆 (Fava beans have been part of the eastern Mediterranean diet (Egypt, Greece, Italy) for at least 4000 years. There are stories of monks from India traveling through China who brought fava beans to Japan in the Nara Period (710-794...
Gingery Soy-Stewed Snapper

Gingery Soy-Stewed Snapper

Gingery Soy-Stewed Red Snapper, several versions 金目鯛の煮付 KINMEDAI no NITSUKÉ Nitsuké-style stewed fish is especially flavorful when cooked bone-in. In addition to slices with skin and bone intact, various fish parts including heads, and collars are delicious prepared...
Shaping Rice

Shaping Rice

Making bale-shaped rice logs 俵型 TAWARA-GATA The Japanese often serve cooked rice at room temperature, packing it in obentō lunch boxes, or making it part of a buffet-like spread to feed a large crowd. At such times, the cooked rice is likely to be pressed, by hand or...