Kitchen Culture Cooking ClubEXPLORE 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.
Making a Home-Style Meal featuring ichiya-boshi
Traditionally, bountiful catches of fish were gutted, salted, and set out to dry in order to extend their shelf life. The generic term for these sorts of fish is himono, literally “the dried thing,” though these air-dried fish are actually quite moist to the touch, and wonderfully succulent when broiled. Air-dried fish are also known as ichiya-boshi (literally, “dried overnight”).
Air-dried fish are increasingly available in Asian markets outside Japan (look in the refrigerator or freezer section of the store). This KCCC PROJECT is about making a meal with air-dried fish.
Download this Guide to Buying & Storing Ichiya-Boshi.
Download this Basic Broiled Air-Dried Fish recipe.
For help constructing a meal scroll down to Assembling a Meal featuring ICHIYA-BOSHI where you’ll find lots of suggestions.
Please track your kitchen activity with photos and add a brief description. Then post your ICHIYA-BOSHI Adventures to the Kitchen Culture Cooking Club.
Looking forward to seeing what you make in YOUR kitchen!
Assembling a Meal featuring ICHIYA-BOSHI
A simple, home-style Japanese meal most often follows the ICHI JŪ SAN SAI format of one soup + 3 dishes… and rice. Download a recipe for Ordinary Miso Soup
Many other recipes can be found in WASHOKU (Cooked White Rice pg 137; Rice with Mixed Grains pg 139; Soy-Braised Hijiki and Carrots pg 187; Lemon-Simmered Kabocha pg 204) and KANSHA (Spicy Stir-Fry pg 122; Wakame with Tart Ginger Dressing pg 147; Sour Soy-Pickled Ramps pg 200; Quick-Fix Pickles pg 195 & 196).
Recipes and Resources
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.
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.
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.
Ichiya-Boshi: Overnight-Dried FISH In the days before refrigeration, bountiful catches of fish were traditionally gutted, either split down the back or butterflied (belly-split), and dipped in sea water before being set out to dry in well ventilated spaces. This would...
Making a Home-Style Meal featuring ichiya-boshi Traditionally, bountiful catches of fish were gutted, salted, and set out to dry in order to extend their shelf life. The generic term for these sorts of fish is himono, literally “the dried thing,” though these...
PROJECT Adzuki: Sweet & Savory The adzuki bean 小豆 plays a prominent role in Japanese cookery, especially in the making of sweets... though savory dishes also abound. This Kitchen Culture Cooking Club PROJECT is about exploring the many possibilities. I provide...
小豆・あずきADZUKI (Vigna angularis） Written with calligraphy for "small" and "bean" these diminutive (about 1/4-inch, less than 1 cm) red beans play an important role in Japanese cookery, appearing in both savory dishes and in sweets. There are several varitites...