by Elizabeth Andoh | Aug 12, 2022 | Recipes, Summer
チャンプル・CHAMPURU In the local dialect CHAMPURU means “hodgepodge.” It is essentially a stir-fry; the signature dish of Okinawa. Every household will have its own version though most will include some sort of tōfu and lots of vegetables, most likely bitter melon or what...
by Elizabeth Andoh | Jul 10, 2022 | Recipes, Summer
干瓢・かんぴょう・KAMPYŌ What is kampyō and how is it processed into edible ribbons? Bulbous fukubé gourds are harvested in the summer and set on a spinning wheel against a sharp blade. The ribbons of gourd that get shaved off are then hung to dry in the sun or well-ventilated...
by Elizabeth Andoh | Jun 29, 2022 | Recipes, Summer
薬味YAKUMI A Lively Mixture of Aromatic Herbs Food cultures around the world employ various aromatic herbs and spices to stimulate the appetite, maximize flavor and promote healthful eating. Japan has a long history of using yakumi, condiments, that provide a benefit to...
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...
