THERE IS NOTHING MORE RESTORATIVE in summer than a slurp of cold somen, Japan’s thinnest noodle, made from wheat. As a hot dish, somen is known as nyumen; cold, it’s called hiya-somen or hiya-mugi, and is traditionally eaten from early July to mid-August. The word “somen” is derived from the Chinese sakumen, meaning “cable noodles”Read On >
Chawan-Mushi: Japan’s Savory Custard
A Savory Surprise from Japan Until I began my love affair with Japanese food, at the age of fifteen, I wasn’t very thrilled to be served custard of any form or flavor. For me, the word “custard” conjured up a vile, sickeningly sweet concoction that was best consigned to the garbage. But chawan-mushi, Japan’s delectableRead On >
Okonomiyaki: Japanese Savory Pancakes
The Japanese savory pancakes known as okonomiyaki are fun, inexpensive, and make a filling meal for all seasons. Okonomi means “as you like it,” and being able to mix just about any meat or vegetable you want into a batch of them is a great incentive to clear out your refrigerator. Another of okonomiyaki’s charmsRead On >
Bamboo Shoots: A Kyoto Spring Specialty
Bamboo shoots are often seen as a seasonal treat so it’s worth having recipes on hand to know what you’re going to make should you come into fresh shoots. Boiled Bamboo Shoots Recipe “Kye no kidaore Osaka no kuidaore.” If we’re to believe this old adage, the people of Kyoto go bankrupt because of theirRead On >