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 my
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?!
Miso (fermented soybean paste) is not only considered a condiment, spice, and seasoning in Japan but a way of life as well. I can think of no equivalent food in Western cuisine that has had such a powerful impact on culinary culture, not to mention societal relations. Miso is believed to have been created in
When I was a college student in Tokyo, I would often pass mobile food stalls, called yatai, late on blustery winter nights and be completely overwhelmed by the powerful aroma of oden, or Japanese hodgepodge stew. Oden’s pungent smell and taste have made it a perennial favorite with drinkers, no matter the season. It is