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 >
All Recipes
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 >
Potato Korokke (Japanese Croquettes) Recipe
Contrary to popular belief, potatoes have always been an integral part of Japanese cooking, especially in the form of potato croquettes (called korokke コロッケ). 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 CroquettesRead 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 >
Misonikomi Noodles from Nagoya
Until I lived in Nagoya, I thought I only preferred less salty, lighter-colored misos, on the sweeter side. But the first time I had Misonikomi, another Nagoyan specialty, and tasted the deeply red and pungent hatcho (red) miso, my miso taste preferences widened and expanded. I loved making my kishimen noodle recipe from earlier thisRead On >
Kishimen Noodles from Nagoya
This month’s recipes are typical Nagoya fare: kishimen, a flat, wide quick-cooking udon noodle called hirauchi; and misonikomi (in next blog post), a dish of thicker handmade udon noodles in a hearty hatcho (red miso) broth. If you don’t like noodles, you could never be happy in Nagoya. Happily, I love noodles, and loved myRead On >
Matsumae Zoni Soup
Looking for a recipe on Mastumae Zoni soup from Hokkaido? You’ve come to the right place! New Year has always been an integral part of Japanese society. Osechi is the essence of traditional Japanese home cooking, and consists of all the celebratory dishes prepared at home two or three days prior to New Year’s DayRead On >