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
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,
What is Osechi? Osechi is Japanese food made to celebrate the coming new year. Anyone who has spent any time with me, especially towards the end of December knows that I celebrate Japanese New Year’s and Osechi very seriously! I don’t like New Year’s Eve, but New Year’s Day, enjoying Osechi is my type of
Let’s face it, tofu can be bland, but also quite versatile in any number of Japanese dishes. That’s why I am always looking for innovative ways to make it more tasty and interesting. Used as a foundation for a recipe, it can take on very assertive flavors. Kaminari Dofu (aka Thunder Tofu) is no exception.
Ask anyone about sukiyaki, and most will nod knowledgeably and say, “Ah, yes, a famous Japanese dish.” Mention Uosuki, though, and even most Japanese will react with a blank look. Uosuki is a form of fish sukiyaki, a famous regional dish from the Osaka area that originated on fishing boats in the Inland Sea. Fresh
Making rice the proper way is an art in Japan, one that often takes many years to perfect. The importance of this is reflected by the overwhelming number of Japanese meals that end with a bowl of pearlescent, impeccably cooked short-grain white rice, pickles, and miso soup. Rice’s versatility doesn’t stop there, of course. One