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.
Project NAGA NEGI
Indispensible in nabé (hot pot) cookery, as a condiment and in soups all parts of naga negi (Allium fistulosum) are edible. Plan from the start to use the plant fully.
If your naga negi have roots attached, wash them thoroughly to remove all the dirt that clings to them. Slice off the very bottom and set these roots, called higé (“whiskers”), to dry. Dusted in cornstarch and deep fried they become an onion-y, crunchy nibble or garnish for salads and soups (also nice added to grilled cheese sandwiches).
Next, divvy up the stalks into 3 parts: the thick white stalk, the green blades, and the mid-section where the blades diverge from the stalk. Save any scraps and bruised green tops to enrich stock or to infuse oil and/or vinegar.
Enjoying Naga Negi Various Ways
Slice the white stalk into 1-inch (2.5 cm) lengths and skillet-sear to enjoy on their own or add to hot pot nabe. Download a recipe for: YAKI NAGA NEGI no TSUMIRÉ NABÉ ( Seared Japanese Leeks & Chicken Ball Hot Pot 焼き長ネギのつみれ鍋)
Both white and green parts of naga negi are briefly blanched, then sauced in a dish called nuta. Download a recipe for: NAGA NEGI no NUTA (Japanese Leeks in Tart-Miso Sauce 長ネギのぬた)
Other suggestions on using naga negi:
Leek Miso (pg 103) and Miso-Thickened Pork and Vegetable Soup (pg 119) WASHOKU; Creamy Japanese Leek Soup with Miso (pg 84) and Pan-Toasted Okara with Leeks and Root Vegetables (pg 167) KANSHA; Braised Beef and Vegetables (Sukiyaki; pg 110) At Home with Japanese Cooking (available thru subscription to CKBK).
What will YOU make with NAGA NEGI??? Please track your kitchen activity with photos and add a brief description. Then post your NAGA NEGI Adventures to the Kitchen Culture Cooking Club.
Looking forward to seeing what you make in YOUR kitchen!
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.
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.
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.
Using HAKUSAI fully A favorite wintertime vegetable in Japan, hakusai cabbages are increasingly available in Asian groceries throughout the world. A whole head averages 2 kilo (about 4 and 1/2 pounds). I encourage you to buy one (or at least a half or quarter-head...
Ichiya-boshi (Overnight-Dried Fish)
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...
Home-Style Meals with Ichiya-boshi
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
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...