Whether you’re ready to master Japanese cooking or just want to add something new to your weekly menu, this isn’t just a top 10 list of Japanese utensils you should use, but a list of cooking tools you’ll love to use. I sure do! When you look around my kitchen, a lot of my utensils
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 the Kindle ebook >
Don’t have a Kindle? No problem! You can read ebooks using the FREE Kindle Reading App on Most Devices. Click here to get it >>
Makes a great gift too! Did you know on the Amazon page there’s an option to give it as a gift?
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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 keep up!
I was lucky enough to visit Okinawa once and loved it! Here is one of my favorite recipes from there. Print Rafutei Course Main Course Cuisine Japanese Servings 6 Author Lucy Seligman Ingredients 2-1/4-2-1/2 lbs boneless pork belly, ideally with three layers each of meat and fat 1-1/4 cups Awamori, an Okinawan liquor distilled from
Katsuo (Bonito) is a seasonal Japanese delicacy of early summer. The most popular way to eat it is as katsuo no tataki (“pounded bonito sashimi”), a traditional dish from Kochi Prefecture on Shikoku Island. This is a unique type of sashimi, the only kind to be eaten with garlic or seared before eating. In the
When it comes to sampling authentic Shojin Ryori, there are dozens of options throughout Japan. When it comes to sampling the best of the best, though, there are seven restaurants that you absolutely must check out. Must Visit Shojin Ryori Restaurants in Japan Shigetsu (Tenryuji, Arashiyama, Kyoto) This was my very first experience with
What is Shojin Ryori? Despite the image of Japan as a land of seafood, wagyu beef and other carnivorous delights, there is a longstanding tradition of vegetarian temple food known as Shojin Ryori. Dating back to the 13th century, this beautiful and healthful cuisine is deeply rooted in Zen philosophy and nourishes the mind as
Walk into a Japanese bar and, inevitably, you’ll be served a tasty little morsel to tide you over until your drink is served. Known by a variety of names—o-tsumami, o-toshi, sake no sakana—these appetizing hors d’oeuvres are derived from the first course of kaiseki (Japan’s haute cuisine), known as hassun. They take the form of
Following a ketogenic diet is a great way to lose weight, but can you eat Japanese food on keto? The answer may surprise you, but YES! Eating keto, otherwise known as a low-carb-high-fat diet, is beneficial for a number of reasons, but a big part of it is eating in such a way that allows
We know spring is here when fresh bamboo shoots start popping up from the ground. In keeping with the traditional Japanese concept of enjoying food during its peak season, why not try this tasty and easy version of bamboo rice to celebrate spring, the season of renewal. I know I am ready for spring….aren’t you?!
Corina Seligman, my niece, is back again as a guest blogger, offering up some amazing Japanese Inspired Cocktails! I call her my secret Sake goddess! Here are some of my favorite classic cocktail formulas reimagined using ingredients like Shiso, Japanese beer, Japanese pear, Japanese Whisky, Yuzu, Japanese black honey and Matcha tea. *If the names
I love all things citrus, and for the past year or so, I have been very captivated (okay obsessed) by yuzu (Japanese citron), which has such a delectable and aromatic citrus bouquet. Both the peel (fresh or dried) and juice can be used. It is used as a condiment in savory dishes such as nabemonos,
The Japanese Pantry is dedicated to bringing the best quality artisanal Japanese ingredients that we have found in our travels in Japan to professional and recreational cooks in North America.” That’s The Japanese Pantry’s motto (started in 2015). And of course, I wanted to know more about this intriguing company! I found them a number