Kitchen Culture

Tasty tidbits from the old-fashioned Japanese kitchen
Sudachi & Kabosu

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...

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Watermelon

Watermelon

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...

Bounty of the Seas

Bounty of the Seas

Celebrating the Bounty of the Seas The inhabitants of the Japanese archipelago have been consuming sea vegetables –KAISŌ 海藻 -- for millennia. Early evidence of consumption of aramé, wakamé, and hijiki has been found in burial mounds dating back to the Jomon Period (c....

Frozen Ices

Frozen Ices

Ama-zaké has been part of the Japanese pantry for thousands of years. During the Muromachi period (1392-1573) ama-zaké consumption took on a regional identity: In and around Kyoto, it was sipped in the summertime as a stamina drink to fortify a heat-weary metabolism,...

Cold Noodles Part Three: Hiyashi Chuka

Cold Noodles Part Three: Hiyashi Chuka

For centuries, the Japanese have adapted and adopted foods and food ways from many culinary traditions. Asia in general, and China in particular, has probably been the greatest source of “inspiration” over the years. In fact the highly popular Japanese summer noodle...

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September 2021

Japanese citruses: Sudachi Kabosu