Make-ahead Sauces

Make-ahead Sauces

Make-Ahead Sauces Join us on the TSUDOI Project group on Facebook, Our project is about Make-Ahead SAUCES. We focus on three classic ones: Creamy Sesame-Miso (Goma Miso), Dengaku Miso Spread & Dip and Umami Essence with its own Secondary Stock. All have been...
Make-Ahead Side Dishes

Make-Ahead Side Dishes

Make-Ahead Side Dishes On the TSUDOI Project group on Facebook, you’ll find a short video presentation about Make-Ahead Side Dishes. The side dishes in this project feature 3 popular kambutsu (乾物”dried things”): KIRI BOSHI DAIKON, HIJIKI, and WAKAMÉ. These are...
Meal Planning, 3 sets of 5

Meal Planning, 3 sets of 5

Meal Planning, 3 sets of 5 Crafting menus that are mindful of color, flavor and method of preparation is central to Japan’s WASHOKU approach. It is a simple and effective way to organize food choices to make handsome meals that have all the essential nutrients you...
Pantry Basics – SALT

Pantry Basics – SALT

Pantry Basics - SALT Our theme is SALT, part of a series on basic pantry items. In these projects the focus is on how to make the most of the item being highlighted, not about what brand to buy, or to introduce obscure products. I’ll be talking about how each pantry...
WASHOKU: Five methods – raw

WASHOKU: Five methods – raw

Five Methods - raw Washoku GUIDELINES include being attentive to the WAY or METHOD food is prepared. The Japanese classically refer to 5 Ways or Methods: NAMA (raw), NIRU (simmer, stew, braise), YAKU (sear with heat), MUSU (steam), and AGERU (fry, cook in oil). In...