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 ofRead On >
Unusual Edo Tastes: The use of Black Pepper and Garlic
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 followingRead On >
Inarizushi – Sushi Rice in Pouches of Deep-fried Tofu
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 aRead On >
Oyster Riverbank Stew with Miso
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 anRead On >
Japanese Fusion Pickled Veggies
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, wasRead On >
Nishime: Old Traditions for the New Year
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 myRead On >
Four of My Favorite Osechi Recipes
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 myRead On >
Japanese Winter Comfort Foods
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 dishRead On >
Jibuni: Kanazawa-style simmered duck stew
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. JibuniRead On >
Regional Japanese Recipes
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 IslandRead On >