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 >
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 >
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 >