TSUDOI Project

Online get-togethers and cooking projects on Facebook

About TSUDOI Project

TSUDOI means “get-together” in Japanese. It is the opposite of social distancing.

The TSUDOI Project is a Facebook Group for people to connect with each other to explore and practice key Japanese culinary concepts such as washoku and kansha in their own kitchens.

Themed cooking projects are announced twice a month. Members are encouraged to post photos and a short description of what they make in their own kitchens in accordance with the chosen theme.

SHAPING (cooked) RICE

SHAPING (cooked) RICE

Join us on the TSUDOI Project group on Facebook,

This project is about SHAPING (cooked) RICE into bundles. 

Many rice dishes are worth preparing in large quantity, setting aside extra portions for future meals. One way to re-purpose left-over rice is to SHAPE IT into bundles. The three most common shapes are: triangles, logs (these are called tawara in Japanese because they resemble bales of harvested rice), and circles (either round balls, or slightly flattened discs).

This project’s assignment is to make a CLASSIC stuffed ONIGIRI, an ONIGIRI from takikomi gohan (flavored rice), and a YAKI ONIGIRI (toasted).

All TSUDOI projects include a video slideshow and recipe-and-reference files to enable members to re-create the featured dishes in their own kitchens. Members of the Facebook group are invited to post one (or several) photos of their projects.

Looking forward to seeing what members are making in their kitchens…

Takikomi Gohan

Takikomi Gohan

Join us on the TSUDOI Project group on Facebook, This project is about TAKIKOMI GOHAN, rice cooked with a flavorful liquid. In Japanese-style menu planning, seasonal tidbits are often given center stage... and takikomi gohan dishes provide a vehicle for spotlighting...

TSUKEMONO Part Two

TSUKEMONO Part Two

Join us on the TSUDOI Project group on Facebook, This project is about TSUKÉMONO, focusing on Short-Term Pickles (the Japanese call them ICHIYA-ZUKÉ, literally "Overnight PIckles"). Ichiya-zuké are put aside for at least 10-12 hours after being assembled. Most are...

TSUKÉMONO Part One

TSUKÉMONO Part One

Join us on the TSUDOI Project group on Facebook, This project is about TSUKÉMONO, focusing on Quick-Pickles (the Japanese call them SOKUSEKI-ZUKÉ) that can be assembled easily and are ready to enjoy in a short time The introductory video for Unit 12 introduces the...

TŌFU Part Two

TŌFU Part Two

Join us on the TSUDOI Project group on Facebook, Our project is about TŌFU.  Try your hand at making fried tōfu and create your own ORIGINAL ABURA AGÉ dish. It can be a variation on traditional Japanese home-cooked fare, or a trendy pizza or kitsuné sando (foxy...

Explore

Archives

Like us on Facebook for the freshest content or follow Taste of Culture on Twitter.