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 keep up!Read On >
Tai Chazuke
Keeping with our theme of quick, versatile, and easy to eat and make rice dishes (like Zosui), here is another traditional favorite of mine, chazuke. I like to make it when I am in a hurry to get dinner on the table and also when I have left-over rice. What is Tai Chazuke? Simply put,Read On >
Chicken and Vegetable Zosui (Rice Porridge)
The History of Rice in Japan Wet-rice culture came to Japan during the dawn of the Yayoi period (300 B.C. – 300 A.D.), either directly from China or via the Korean Peninsula. It was a time characterized by people known as the Yayoi, new tools and farming techniques (such as growing rice in paddies), andRead On >
Yoshoku: Beef Tongue Stew
When Japan opened its doors to the outside world at the advent of the Meiji period in 1868, it also opened its doors to the outside world and its kitchens. As all things Western became the rage, a unique (and lasting) food trend emerged. Known as yoshoku, it comprised Western dishes with a Japanese twist,Read On >
The long goodbye….
Sarah B. Hodge returns once again as a guest blogger during her final days in Japan after a 5-year stint as an ESL/EFL specialist teaching English as a second language as her day job while also working as a freelance writer and enjoying all things Japan. Previous guest posts by Sarah include Enjoying A CherryRead On >
A New Year’s Salad: Kohaku Namasu Recipe
I have been thinking a lot about end of the year culinary rituals and traditions while writing this blog posting. I keep pondering why when I first experienced Osechi as a young bride (literally only married for 2 weeks) in Tokyo all those years ago, it so captivated me to this day? In a way,Read On >
How to Make Keto Matcha Ice Cream
Green tea has a tremendous amount of health benefits – the EGCG compounds in the drink have been known to be anti-cancer, anti-inflammatory, and good for your blood sugar and weight loss. It’s also delicious, and with a fraction of the caffeine as coffee, it’s a great choice for health-minded people who love the crisp,Read On >
Regional Recipe Corner: Tai Meshi from Shikoku Island
Shikoku Island (the smallest island in Japan) may have only four prefectures, but when it comes to regional cuisine, it is very wealthy. I had the chance to eat my way through the whole island when living in Japan. What struck me the most, was that, although most of the cuisine is fish-based, I neverRead 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 >