Kitchen Culture Cooking Club

EXPLORE and PRACTICE Japanese cooking in your own kitchen

About Kitchen Culture Cooking Club

Welcome to the Kitchen Culture Cooking Club, a community space providing encouragement to those who want to EXPLORE and PRACTICE Japan’s washoku wisdom in their own kitchens.

To facilitate this, themed projects will be posted to this page periodically. Project Assignments and links to relevant reference material stored on this site will be posted to this page. Anyone, anywhere in the world, with a sincere interest in Japanese food culture is welcome to browse the contents of this page and then replicate the themed project in their own kitchen.

For those who wish to display-and-discuss their projects with like-minded people, I invite you to become a member of the KITCHEN CULTURE Cooking Club Facebook Group (formerly the TSUDOI Project), an interactive community space. If you are not already a member, please apply. Members are encouraged to post photos and a short description of what they make in their own kitchens in accordance with the chosen theme.


PROJECT Sudachi & Kabosu

Japanese Citrus: SUDACHI & KABOSU

The Japanese have consumed a variety of citrus for millennia, enjoying both the juice and peels of the fruit. Many who reside outside Japan have become familiar with yuzu, a member of the Rutaceae (citrus) family primarily prized for its aromatic yellow peel but SUDACHI and KABOSU, both enjoyed as green-skinned citrus fruits, remain relatively unknown. I urge you to seek out either (better yet, both) since these fabulous lime-like fruits have such a wide culinary application.


A wedge of citrus to brighten and enhance other foods

A wedge or slice of SUDACHI and/or KABOSU often accompanies grilled or fried fish, chicken and mushroom dishes. Download a recipe for Skillet-Seared Éringi Mushrooms with Sudachi Lime

Fall fruits such as figs and pears also pair nicely with sudachi or kabosu.


One-pot nabémono with citrusy dips

When chilly weather arrives, gathering around a bubbling pot of nabémono can’t be beat. When a wide variety of ingredients are included in a single pot these miscellany collections go by the name of yosénabé, literally ingredients that “gather.”

Three examples pictured here hint at the many possibilities — pork, chicken, fish, vegetables and mushrooms galore in addition to tōfu in many forms (blocks of meaty deep-fried abura agé join silky cubes of kinugoshi tōfu in one yosénabé, firm momen-dōfu included with meat in another).

Simmered for a few moments in a simple dashi made from kelp alone or a more complex katsuo-infused stock ingredients are lifted from the pot, dipped in citrusy ponzu sauce and savored.

YOUR TURN to try sudachi & kabosu in your kitchen

Japanese citruses can be used in many ways, both sweet and savory.

Sudachi and/or kabosu makes marvelous marmalade… a splash of juice enhances fresh fruit… and cuts through the oilyiness of fish, chicken and meat. The juice is an essential part of ponzu sauce that on its own and as a dip for nabémono.

Or, you could try making a salad dressing by combining the citrus juice with fruity olive oil, nutty sesame oil or spicy chile oil (raayu). You might want to balance the tart flavor with a drizzle of (salty) soy sauce and a touch of sweetness from millet jelly (mizu amé), honey, mirin or sugar.

Can’t wait to see YOUR Sudachi and/or Kabosu Project!


Further informatiion and inspiration on Japanese citruses available at my Kitchen Culture blog. The theme of the September 2021 newsletter is Sudachi & Kabosu. A copy can be downloaded from my newsletter page.

Show Us Your Kitchen Project

Ready to SHARE YOUR KITCHEN PROJECT with others?

KITCHEN CULTURE Cooking Club members, head over to our Facebook Group. Not yet a member? Please join – membership is opt-in and free of charge.

Looking forward to seeing what you’re making in your kitchen…

Recipes and Resources

Stock (Dashi)

Dashi stock is essential to making soups and simmered or stewed dishes. Dashi is also used when making many egg dishes and all sorts of sauces, dips and dressings. Using good dashi will make a noticeable difference in the outcome of so many dishes you prepare.

Click to download recipes for (vegan) Kelp Alone Stock or Standard Sea Stock + Smoky Sea Stock

How to Cook Rice

In Japanese, the word for cooked rice, ご飯 GOHAN, is the same as the word for a meal, ご飯 GOHAN. Indeed rice is central to the meal.  Download the Rice with Mixed Grains recipe.

How to Prepare Sushi Rice

Sushi dishes are made with rice that has been seasoned (with sweetened vinegar) AFTER being cooked. Download the Classic Sushi Rice recipe.

Quick Pickles

The Japanese enjoy a wide variety of tsukémono pickles, many can be assembled quickly and are ready to eat within a short time.

Download a recipe for Quick-Fix Hakusai Cabbage.

PROJECT Sudachi & Kabosu

PROJECT Sudachi & Kabosu

The Japanese have consumed a variety of citrus for millennia, enjoying both the juice and peels of the fruit. Many who reside outside Japan have become familiar with yuzu, a member of the Rutaceae (citrus) family primarily prized for its aromatic yellow peel but...



Making use of every edible part of a food -- here the rind as well as the juicy flesh of watermelon -- is part of the Japanese notion of kansha (appreciation). More than just a frugal approach to limiting food waste, kansha is a mindset that embodies respect for the...

Project Watermelon

Project Watermelon

Most watermelons are quite large and (unless you are feeding a crowd) are not easily consumed in a single session. This Kitchen Culture Cooking Club project is about finding ways to enjoy every bit of watermelon -- flesh and rind --  over a period of several days to...

Project Bounty of the Seas

Project Bounty of the Seas

Bring a Bounty of Sea Vegetables to YOUR Table Resources and recipes for preparing three versitile sea vegetables: ARAMÉ, WAKAMÉ, and HIJIKI.Aramé is often listed as a substitute for hijiki in soy-braised nimono dishes. Like hijiki, aramé is dark brown and when sold...



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