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 Salmon

SALMON・鮭・SA

PROJECT SALMON is about preparing salmon, and sharing with fellow members of the Kitchen Culture Cooking Club a salmon dish that you make in your kitchen. Salmon lends itself to variety of cooking methods — it can be skillet-seared, steamed, broiled, grilled, braised, smoked, poached and fried. 

You’ll find lots of suggestions and recipe resources here. Share a tried-and-true favorite salmon dish with us. Or, try making a salmon dish you’ve never made before and let us know how it went.

In the photo above, upperleft, clockwise: SHIO YAKI (salt-cured beni-zaké, broiled and served with grated radish and lemon); TAKIKOMI GOHAN (Rice cooked with Mushrooms and Salmon); GINGAMI MUSHI (salmon and mushrooms steamed in foil); SALMON FLAKES to toss into rice or stuff onigiri with; SMOKED SALMON (garnished here with capers).

Recipe resources at this website include a belly-warming salmon and root vegetable chowder called KASU-JIRU and HARAKO MESHI rice cooked with salmon and topped with roe.

Further recipe resources for preparing salmon from previously published cookbooks (available through CKBK):

An American Taste of Japan (William Morrow, 1985) pg 142 Camellia Sushi made with smoked salmon.

An Ocean of Flavor (William Morrow, 1988) pg 114 Red and White Half-Moons made with smoked salmon and white radish.

An Ocean of Flavor (William Morrow, 1988) pg 141 Cold Poached Salmon with Sweet-and-Sour Yellow Sauce.

CRAFTSY video includes Teriyaki Soy-Glazed Salmon.

Visit the KITCHEN CULTURE post on SALMON to learn about wild-caught varieties commonly found in the Pacific rim.

October 2022 newsletter about sāmon

The newsletter’s main story is about sāmon, salmon served as sushi and sashimi. Download a copy of the October newsletter here.

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 Rice Flour

PROJECT Rice Flour

米の粉PROJECT: Komé no KonaRice Flour In Japanese cookery there are four types of rice flour that are commonlyused. One is made from uruchi mai or "table rice," several are made from mochi-gomé or "sticky rice" and one is made from a combination of them. The different...

Moon-Viewing Dumplings

Moon-Viewing Dumplings

月見団子 TSUKIMI DANGO The moon can be seen shining from any place on our planet and people everywhere see beauty in a full, luminous moon. But ritual contemplation of the “moon of the middle autumnal month” (chūshū no meigetsu) has its origins in China. The practice...

Project Champuru

Project Champuru

チャンプルーPROJECT Champuru This Kitchen Culture Cooking Club PROJECT is about making champuru (a stir-fry that is a signature dish of Okinawa) in YOUR kitchen… and sharing with fellow members what you have made. Every household in Okinawa will have its own variation on...

CHAMPURU a Happy Hodgepoge

CHAMPURU a Happy Hodgepoge

チャンプル・CHAMPURU In the local dialect CHAMPURU means “hodgepodge.” It is essentially a stir-fry; the signature dish of Okinawa.  Every household will have its own version though most will include some sort of tōfu and lots of vegetables, most likely bitter melon or what...

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