Frozen Ices

Frozen Ices

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...
Cold Noodles Part Three: Hiyashi Chuka

Cold Noodles Part Three: Hiyashi Chuka

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...
UMÉSHU Plum Wine

UMÉSHU Plum Wine

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...
Corn-studded Rice

Corn-studded Rice

Corn-Studded Rice Tōmorokoshi Gohan 玉蜀黍ご飯 Summertime… bushels of fresh, sweet, corn at every market begging to be taken home and transformed into Tōmorokoshi Gohan: corn-studded rice. Prepared takikomi-style, rice dishes are cooked in a flavorful stock extracted...
Domburi

Domburi

Soboro Don そぼろ丼 Colorful Big Bowl When I first wrote about soboro don in 1981 for Food & Wine magazine, these sorts of rice bowls topped with various ingredients were little known outside Japan. Fast-forward forty years and classic domburi dishes such as...
Foxy Fried Tōfu

Foxy Fried Tōfu

Foxy Fried Tōfu Japanese culinary culture is filled with references to foxes and their fondness for abura agé (fried tōfu). Names of dishes made with fried tōfu will often allude to this fox connection. Sometimes you see the word itself, kitsuné (fox) as part of the...