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.

Cooking projects are announced periodically; these are linked thematically to this site’s KITCHEN CULTURE blog. Project Assignments and links to relevant reference material stored on this site will be posted to this TSUDOI Project page.

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

TRY YOUR HAND at MAKING POM POM SUSHI

TRY YOUR HAND at MAKING TEMARI-ZUSHI

 

This project is about TRYING YOUR HAND at MAKING Temari-Zushi, bite-sized Pom Pom Sushi balls with various toppings.

If you can source sashimi grade fish – red tuna, orangey salmon, white snapper, fluke or squid – try using those.

Paper thin slices of radish and/or cucumber also make good toppings.

Chives, dill, shiso, citrus peel (yuzu, lemon, lime or orange), radish sprouts, edible flowers and/or toasted sesame seeds or chopped nuts make interesting garnishes.

Other suggestions for toppings include red ikura (salmon roe), black caviar, yellow omelet strips and/or soy-simmered shiitaké mushrooms.

TSUDOI kitchen project assignments are linked thematically to my KITCHEN CULTURE blog. Reference materials for  assignments are stored on this TASTE of CULTURE website (previous assignments and reference documents were available only to members of the Face Book Group within the FB Files Library).

For those who wish to post photos of their kitchen projects, comment and/or ask questions about this and other projects, you will need to be a member of TSUDOI Group. Membership is opt-in and free-of-charge. If you are not already a member, please apply here.

Looking forward to seeing what Tsudoi members make in their kitchens…

Thinly slice vegetables

Use a sharp knife or a peeler or mandolin to thinly slice cucumbers or radishes.

Make a brine to wilt the vegetable slices: In a small saucepan, add 1 tablespoon salt to 2 cups water. Stir over low heat until the salt dissolves. Remove from the stove and let the brine cool. Place the sliced vegetables in the brine for 20-30 minutes. Drain, rinse and pat the vegetables dry with paper towels.

Make SU MESHI

Here is a BASIC RECIPE for making su meshi. Use it as a point of departure in creating your own bite-sized Pom Pom sushi.

VEGAN Temari-Zushi

Pictured here is an adaptation of the original recipe that appeared in KANSHA (page 43-44).

This photo is by Kathleen Gavigan, who created her own version of the dish after participating in the September 2019 Intensive Workshop at A Taste of Culture.

 

Make your own version of KASU-JIRU

Make your own version of KASU-JIRU

  This project is about MAKING YOUR OWN VERSION of KASU-JIRU, a hearty chowder that is standard wintertime fare in many parts of Japan. The classic version includes chunks of salmon, though pork and chicken are also common ingredients. And there are LOTS of...

Ého Maki & Fuku Mamé for Setsubun

Ého Maki & Fuku Mamé for Setsubun

TSUDOI Group kitchen projects Projects are linked thematically to A TASTE of CULTURE's KITCHEN CULTURE blog. Reference materials for kitchen projects are stored on this website and can be accessed by clicking on the various links in each post. The current project is...

Make your own version of ODEN

Make your own version of ODEN

  This project is about MAKING YOUR OWN VERSION of ODEN, a belly-warming stew that most often features sausage-like items made from surimi fish and seafood paste. But there are LOTS of wonderful vegan and vegetarian options, too. Beginning with this project, the...

Create your own personal Ozōni

Create your own personal Ozōni

Join us on the TSUDOI Project group on Facebook, This project is about MAKING YOUR OWN VERSION of Ozōni, a special (New Year) holiday food in Japan. This unit introduces Tsudoi Project members to the customs and food associated with ushering in the New Year in Japan....

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