I recently looked around my kitchen and realized I have a lot of Japanese condiments! And I use them all the time. When it comes to Japanese cooking, there are a few condiments that are the foundation of what I consider “must-haves” for beginners and experts alike. These condiments will help you further create and
Easy Japanese Recipes for the Home Cook
Easy Japanese Recipes for the Home Cook is a compilation of Japanese recipes specifically cultivated to keep things simple and easy in the kitchen. Whether you’re new to Japanese cooking or new to cooking in general, these easy recipes are a great place to start. Not only does the author walk you through easy Japanese hors d’oeuvres, main dishes, and desserts, but she covers donburi and ramen as well! Get your copy now!
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When it comes to Japanese cooking, there are a few tools that I consider “must-haves” for beginners and experts alike. Whether you’re looking to set up your Japanese kitchen or just streamlining your cooking processes, these kitchen tools will help you get started with easier (and more fun!) Japanese cooking. My Favorite Tools for Japanese
Onigiri (rice balls) also called omusubi is Japan’s brilliant, versatile and endlessly creative answer to savory sandwiches. It is completely portable and you can take onigiri to school excursions, exams, picnics…well just about anywhere. For an added treat, you can grill the onigiri, wrap in nori (seaweed) if desired and serve hot. Typical shapes of
Japan may have been cut off from the rest of civilization during the Edo period (1603-1867), they sure didn’t suffer when it came to food and had a surprisingly rich food culture. They had a vast and plentiful diet, that included many western imports. Over 300 cookbooks were written during the Edo Era. The following
Auspicious foods are a classic feature of Japanese festivals. At Hinamatsuri, also known as Girls’ Day Festival, on March 3, tradition dictates fare such as shirozake (white sake), arare (cubed rice crackers), and inarizushi (sushi rice in pouches of deep-fried tofu). The Fox’s Favorite – A POCKETFUL OF RICE The word inari originally meant a
Oyster Riverbank Stew – otherwise known as Kaki no Dote Nabe – is one of my favorite nabemono dishes. This stew uses both red and white miso as a powerful, pungent, decadent and seductive flavoring agent. The name riverbank probably refers to the bank of miso on the inside of the pot. There is an
Who doesn’t love a good pickled veggie topper? There was an incredible burger joint just down the street from where I grew up in LA called Fusion Burger. This place had some of the best food I’ve ever eaten. Aside from the amazing burgers, the real winner and the dark horse, in my opinion, was
Nishime is a must when it comes to welcoming the new year! In fact, when it comes to tradition-bound festive holidays in Japan, nothing beats New Year’s, also known as Osechi – a time of family gatherings, gossip, and lots of good food and sake. As such, making nishime is always a part of my
As the New Year approaches, I like to prepare classic Osechi recipes to mark the transition and bring good luck. The choices of food, colors and even the names of the dishes are all very intentional with Osechi. Plus preparing food ahead of time means a relaxing start to the New Year. It’s honestly my
When it comes to winter comfort foods, one-pot dishes, soups and stews are a given – especially in the Japanese culture. Winter is the perfect time to cozy up, enjoy the snowfall, and make some of your favorite Japanese winter comfort food recipes. Japanese Winter Comfort Foods Chanko Nabe is a traditional hot pot dish
Kanazawa boasts a special regional cuisine called Kaga no aji. In general the taste is mildly sweet, like most Japanese country cooking. Visually, it is not as sophisticated or ornate as Kyoto’s kaiseki haute cuisine, since it’s based on the food of the samurai – substantial and hearty, with taste, not looks, being paramount. Jibuni
We may not be able to travel to Japan in person at the moment, but we sure can sample and cook our way through it with our taste buds by visiting Honshu Island (some of my favorite noodle recipes from Nagoya (where I used to live) and a fish sukiyaki recipe from Osaka), Shikoku Island