As much a part of the national food culture as sushi, various types of curry served with white rice (Kare Raisu, カレーライス) has been an enduring favorite in Japan since the Meiji era (1868-1912). Known as “curry rice” or “rice curry”, these days they usually contain meat or poultry, potatoes, carrots, and onions. Unlike IndianRead On >
carrot
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 >
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 >
Nanbanzuke: Marinated Fried Fish from Nagasaki
Portuguese and Spanish missionaries started trickling into Japan to spread the teachings of Christianity near the end of the Muromachi era (1392-1567), and their first foothold in Japan was Nagasaki. The Japanese took to referring to all Europeans as Nanbanjin or “Southern barbarians,” and gradually the term “nanban” came to mean anything related to EuropeanRead On >
The Art of Ramen: Basic Chicken Stock For Ramen
This is a simple yet delicious stock base to make for any of your Ramen recipes. If you want to try other bases for the stock you can use cracked pork bones (for a richer stock) and even shelled short-necked clams. You can also quickly sauté the clams in sesame oil for a lighter stockRead On >