Kitchen Culture

Tasty tidbits from the old-fashioned Japanese kitchen
Tsukimi Udon

Tsukimi Udon

Tsukimi Udon Moon-Viewing Noodles 月見うどん    As summer turns to fall, the moon wanes in a particularly luminous fashion. Indeed, the Harvest moon is celebrated in stories and songs around the world. In Japan, tsukimi, or “moon-viewing” also has a place at table. This...

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NANBAN-ZUKÉ

NANBAN-ZUKÉ

NANBAN-ZUKÉ  南蛮漬け (Southern Barbarian Style Fried-and-Pickled Fish) NANBAN refers to the Portuguese, the “southern barbarians” who settled in the port of Nagasaki, Kyushu late in the 16th century. In addition to Christianity and trade, these early Portuguese visitors...

Corn-studded Rice

Corn-studded Rice

Corn-Studded Rice Tōmorokoshi Gohan 玉蜀黍ご飯 Summertime... bushels of fresh, sweet, corn at every market begging to be taken home and transformed into Tōmorokoshi Gohan: corn-studded rice. Prepared takikomi-style, rice dishes are cooked in a flavorful stock extracted...

Domburi

Domburi

Soboro Don そぼろ丼 Colorful Big Bowl When I first wrote about soboro don in 1981 for Food & Wine magazine, these sorts of rice bowls topped with various ingredients were little known outside Japan. Fast-forward forty years and classic domburi dishes such as...

Foxy Fried Tōfu

Foxy Fried Tōfu

Foxy Fried Tōfu Japanese culinary culture is filled with references to foxes and their fondness for abura agé (fried tōfu). Names of dishes made with fried tōfu will often allude to this fox connection. Sometimes you see the word itself, kitsuné (fox) as part of the...

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September 2020: NANBAN-ZUKÉ

Southern Barbarian-Style Cookery