by Elizabeth Andoh | Feb 22, 2020 | Recipes, Spring
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...
by Elizabeth Andoh | Feb 2, 2020 | Recipes, Spring
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...
by Elizabeth Andoh | Jan 2, 2020 | Recipes, Spring
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”)...
by Elizabeth Andoh | Sep 22, 2019 | Autumn, Recipes, Spring
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...
