Kitchen Culture

Tasty tidbits from the old-fashioned Japanese kitchen
Kenchin-Jiru Chunky Chowder

Kenchin-Jiru Chunky Chowder

けんちん汁KENCHIN-JIRU Chunky Vegetable & Tōfu Chowder When autumn evenings turn chilly, its time for a hearty, nourishing chowder. The inspiration for this one, kenchin-jiru, is thought to be resourceful monks at Kenchō-ji Temple (建長寺) in Kamakura. Utilizing vegetable...

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Project Chunky Chowder

Project Chunky Chowder

When autumn evenings turn chilly, its time for a warm bowl of nutritious chowder. The origins of this one, kenchin-jiru, is thought to be resourceful monks at Kenchō-ji Temple (建長寺) in Kamakura. Utilizing vegetable scraps and bits of tōfu, temples throughout Japan...

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...

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....

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September 2021

Japanese citruses: Sudachi Kabosu