Kitchen Culture

Tasty tidbits from the old-fashioned Japanese kitchen
Sugar-Stewed Chestnuts

Sugar-Stewed Chestnuts

Sugar-Stewed Chestnuts栗の渋皮煮 Shibu Kawa Ni Shibu Kawa Ni is what the Japanese call sugar-stewed whole chestnuts that are only partially peeled – their slightly bitter, inner skin being kept intact. The resulting glossy brown globes are delightfully complex in flavor...

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GOMA-DŌFU

GOMA-DŌFU

Buddhist Cookery & Sesame Pudding 精進料理 Shōjin Ryōri・胡麻豆腐  Goma-Dōfu Goma-dōfu, a creamy-smooth sesame pudding, is historically associated with fucha ryōri, a Chinese-style of Buddhist cookery that arrived in Japan with Zen Priest Ingen in 1654. The pudding is a...

Kinoko Gohan

Kinoko Gohan

Kinoko Gohan Rice with Mushrooms The Japanese call autumn’s many culinary pleasures Aki no Mikaku. Such pleasures include a glorious array of mushrooms. You, too, can celebrate the season at table by composing a menu that highlights this bounty. Kinoko Gohan Is an...

Daigaku Imo

Daigaku Imo

Daigaku Imo (Glazed Sweet Potatoes) 大学芋 Syrup-glazed, black sesame-studded Daigaku (university) imo (potato) first became popular among university students in Japan at the turn of the twentieth century. To learn more about the history of this dish, read my October...

Yuzu Koshō

Yuzu Koshō

Yuzu Koshō 柚子胡椒 Mid-September...the heat of summer lingers on, but there is the promise of cooler autumn days ahead. That is when I typically see baskets of green yuzu in my Tokyo neighborhood markets and bags of green chili peppers, too. Within a month the yuzu will...

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November 2020: Groovy Grinding SURIBACHI

SURIBACHI: Groovy-Grinding