Enjoying COLORFUL CARROTS

Enjoying COLORFUL CARROTS

Colorful Carrots This project is about PREPARING DISHES with COLORFUL CARROTS. The pigments that make colorful carrots so beautiful are also the key to their nutritional power. Our TSUDOI Project is to make several carrot dishes — preferably using a rainbow of...
Enjoying KOMATSUNA

Enjoying KOMATSUNA

TRY PREPARING KOMATSUNA This project is about PREPARING DISHES with KOMATSUNA, a leafy green in the brassica family. A home-style classic komatsuna dish, Komatsuna to Abura Agé no Ni-Bitashi (pictured above) is featured in my March 27 Kitchen Culture blog post. Our...
Salt-Cured SAKURA Project

Salt-Cured SAKURA Project

TRY MAKING & USING SALT-CURED SAKURA This project is about MAKING & USING Sakura no Shio-Zuké, salt-cured blossoms and/or leaves. Commercially prepared salt-cured blossoms and leaves are sold in vacuum-sealed bags (sometimes blossoms are sold in glass jars). Aroma...
TRY YOUR HAND at MAKING POM POM SUSHI

TRY YOUR HAND at MAKING POM POM SUSHI

TRY YOUR HAND at MAKING TEMARI-ZUSHI   This project is about TRYING YOUR HAND at MAKING Temari-Zushi, bite-sized Pom Pom Sushi balls with various toppings. If you can source sashimi grade fish – red tuna, orangey salmon, white snapper, fluke or squid – try using...
Make your own version of KASU-JIRU

Make your own version of KASU-JIRU

Create your own version of KASU-JIRU   This project is about MAKING YOUR OWN VERSION of KASU-JIRU, a hearty chowder that is standard wintertime fare in many parts of Japan. The classic version includes chunks of salmon, though pork and chicken are also common...
Ého Maki & Fuku Mamé for Setsubun

Ého Maki & Fuku Mamé for Setsubun

TSUDOI Group kitchen projects Projects are linked thematically to A TASTE of CULTURE’s KITCHEN CULTURE blog. Reference materials for kitchen projects are stored on this website and can be accessed by clicking on the various links in each post. The current...