by Elizabeth Andoh | Oct 18, 2024 | Kitchen PROJECTS, Tabletop
PROJECT: Serving Steamed Foods Piping Hot This PROJECT is about serving chawan mushi, a dish that requires heatproof cups to cook the egg custards in and to bring them piping hot to table. Because Japan’s food culture places importance on the presentation of...
by Elizabeth Andoh | Sep 5, 2024 | Autumn, Kitchen PROJECTS, Tabletop
Setting the Table, Setting the Stage This PROJECT is about setting the table… to set the stage for autumn’s culinary pleasures. One simple and fun way to do this is by choosing fall-themed HASHI OKI (choptsick rests). Pictured above are a few of the...
by Elizabeth Andoh | Mar 30, 2023 | Kitchen PROJECTS, Tabletop, Year-Round
Recipes for Red Foods Generations of Japanese have been well nourished daily by modest meals following a simple pattern: soup, rice, and a few other dishes. This easy-to-compose menu model called ichi jū san sai (一汁三菜 ) that satisfies hunger while fulfilling...
by Elizabeth Andoh | Mar 17, 2022 | Kitchen PROJECTS, Tabletop, Tools & Techniques, Year-Round
PROJECT Kushi This Kitchen PROJECT is about making SKEWERED FOOD in YOUR kitchen. For inspiration and recipes to get you started, use these resources: Black Sesame Miso Tōfu DengakuCrunchy Kushi AgéFuki no Tō Miso Dengaku(Vegan & Vegetarian Options) Oden Part...
by Elizabeth Andoh | Jan 25, 2022 | Kitchen PROJECTS, Tabletop, Winter
Swished-through-bubbling-broth Buri Shabu Nabé (left) and Shōjin Shabu Nabé (right) しゃぶしゃぶ鍋Shabu Shabu Nabé This Kitchen PROJECT is about making Shabu Shabu Nabé hot-pots in YOUR kitchen. The Japanese have a fondness for naming dishes with onomatopoeia. The name shabu...
by Elizabeth Andoh | Nov 19, 2021 | Autumn, Kitchen PROJECTS, Tabletop
Chrysanthemums ・ 菊 KikuTo eat … To use as a motif This Kitchen PROJECT is about CHRYSANTHEMUMS, to eat and to use as a motif in designing your autumnal menu. I have created a reference sheet regarding EDIBLE VARIETIES of chrysanthemums. If you can source...
by Elizabeth Andoh | Oct 22, 2019 | Autumn, Kitchen Culture, Tabletop
Fresh kaki persimmons “Kaki ga akaku naru to isha ga aoku naru” (as persimmons turn to orange, doctors turn green) is a Japanese saying similar to the American “an apple a day keeps the doctor away.” This adage attests to the powerhouse of nutrients found in ripe...
by Elizabeth Andoh | Oct 2, 2019 | Autumn, Kitchen Culture, Tabletop
There are 4 parts to a dobin: the pot in which morsels of food are placed (these typically have a handle hooked into place), a saucer, a lid for the pot, and a small choko cup that sits perched on top. The flavorful broth produced during steam-poaching is drunk from...
