Kitchen Culture

Tasty tidbits from the old-fashioned Japanese kitchen
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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UMÉSHU Plum Wine

UMÉSHU Plum Wine

In Japan, early June is the time for UMÉ SHIGOTO (plum work), transforming the harvest of not-yet-fully-ripe fruit into a sweet liqueur (uméshu)  and/or sour, lip-puckering salt-cured uméboshi. If you are able to source green, not-fully-ripe Japanese umé plums it is...

Ocha-Zuké

Ocha-Zuké

Ocha-zuké, rice moistened with green tea broth, is Japanese comfort food at its most basic – a reliable stand-by that can be quickly assembled as hunger, or the mood, dictates. A delicious way to enjoy leftover rice, ocha-zuké is a favorite, late night snack of...

Colorful CARROTS

Colorful CARROTS

Beautiful & Nutritious The pigments that make these carrots so beautiful are also the key to their nutritional power. Orange carrots are especially rich in beta-carotene and vitamin A, both of which help to fight inflammation. Red carrots, like red tomatoes, are...

Komatsuna

Komatsuna

KOMATSUNA, a member of the brassica family of leafy greens, has been cultivated in Japan since the Edo period (1603-1868). The naming of the vegetable is attributed to the 8th shogun, Tokugawa Yoshimune. It seems that during a visiting to a shrine near the Komatsu...

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June 2021

Hiyashi Chūka: A Chinese noodle salad born in Japan