Like most cuisines, Japanese cooking employs a variety of fragrant herbs, spices, and condiments called yakumi to help create those delectable Japanese flavors and tastes. As the world becomes smaller, many of these can now be found overseas and are being used innovatively in many other cuisines. Here are some of the more important seasoningsRead On >
The Wonderful World of Osechi: Japanese New Year’s Recipes
New Year’s is one of the best times in Japan, at least for eating and relaxing. Get Lucy’s new cookbook, full of recipes that are fast to make, easy, and quite delicious for your New Year celebrations (along with the history and traditions and little tidbits Lucy always includes). Get your copy now!
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Top 10 Favorite Japanese Cookbooks
I have over a hundred and thirty English language books on Japanese cuisine on my bookshelves, and yet I feel I’ve only begun to skim the surface. In the past few years, there have been scores of Japanese cookbooks, Asian fusion cookbooks, you name them, published around the world. It is hard to keepRead On >
Sake 101 — Learning About Sake!
My niece, Corina Seligman, knows her sake! I call her my secret Sake goddess! So I asked her to do a blog on Sake 101. I sure learned a lot! –Lucy Sake (酒,さけ, or Nihonshu), one of my favorite drinks in the world, is very misunderstood by most consumers. I worked in the industry forRead On >
A Poetic Treat Called Ohagi (aka Botamochi)
Though many of them would deny it, the Japanese are notorious sweet-eaters who indulge in a multitude of cakes, most often during teatime. This penchant for snacking dates back to the early Edo period (1603-1867), when eating two large meals a day was the norm – repasts punctuated by endless sweets and cups of greenRead On >
Japanese Dry Curry – Pilaf Style
We all know about saucy liquidy stew-like Japanese traditional curries—so many variations to choose from and try and make….but what about Japanese Dry Curry-Pilaf Style? Have you ever made it? Quick, easy and tasty, and a wonderful way to use up all those bits and pieces lingering in your refrigerator. I don’t know about you,Read On >
Homemade Potato Croquettes (Korokke)
Contrary to popular belief, potatoes have always been an integral part of Japanese cooking. There are a variety to choose from such as jaga-imo (potato), satsuma imo (sweet potato), sato-imo (taro), and yama imo (yams)—usually eaten raw. When Did Potatoes Come to Japan? Potato Croquettes (called Korokke コロッケ) in Japanese have been a beloved, popularRead On >
Lucy Shares Her Love of Japanese Cooking and Cookbooks on the Cookbook Love Podcast
I was recently interviewed for my first podcast as a guest on Cookbook Love, hosted by the very charming Maggie Green of the Green Apron company. We had a wide-ranging conversation that included self publishing my cookbook, my favorite cookbook authors, my cookbook collection, and how am I cooking Japanese food during the pandemic. Also,Read On >
Enjoying A Cherry Blossom Picnic Bento (Ohanami) At Home
A favorite Japanese past time is Hanami, or Japanese flower viewing celebrations. In this case, Sarah B. Hodge is back to talk about the viewing of Cherry Blossoms (sakura); needless to say, delicious foods and drinks are always a part of this! It’s Cherry Blossom Season in Japan 2020 has proven to be a strangeRead On >
Tori no Hikizuri: A Chicken-based Precursor of Sukiyaki
Like many cultures, Japan first used chickens as living alarm clocks. The first record of this dates back to the Kojiki, the country’s first official history book, written in 712. The chicken was considered a sacred bird back then because it told people when morning had come, and apparently no one considered consuming the sourceRead On >
Salmon and Vegetable Tonjiru Soup: A modern twist on an old classic
Although the weather has been unusually warm and sunny here in the Bay area for the past few weeks, I was craving Tonjiru (豚汁,とんじる), a classic hearty umami-flavored miso-based soul-satisfying pork soup, usually made in the winter. Ton is defined as pork, and jiru meaning soup. Depending on the region, this can also be calledRead On >
Misonikomi Noodles from Nagoya
Until I lived in Nagoya, I thought I only preferred less salty, lighter-colored misos, on the sweeter side. But the first time I had Misonikomi, another Nagoyan specialty, and tasted the deeply red and pungent hatcho (red) miso, my miso taste preferences widened and expanded. I loved making my kishimen noodle recipe from earlier thisRead On >
Kishimen Noodles from Nagoya
This month’s recipes are typical Nagoya fare: kishimen, a flat, wide quick-cooking udon noodle called hirauchi; and misonikomi (in next blog post), a dish of thicker handmade udon noodles in a hearty hatcho (red miso) broth. If you don’t like noodles, you could never be happy in Nagoya. Happily, I love noodles, and loved myRead On >