I get a lot of potatoes in my bi-monthly CSA box, so I have been making Small Potatoes in Sweet Sauce with fresh Ginger recipe quite a bit. It makes for a great and easy side dish. Small Potatoes in Sweet Sauce with fresh Ginger Recipe And since I freely admit to being a historyRead On >
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Chicken and Vegetable Zosui (Rice Porridge)
The History of Rice in Japan Wet-rice culture came to Japan during the dawn of the Yayoi period (300 B.C. – 300 A.D.), either directly from China or via the Korean Peninsula. It was a time characterized by people known as the Yayoi, new tools and farming techniques (such as growing rice in paddies), andRead On >
Regional Recipe Corner: Tai Meshi from Shikoku Island
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 >
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 >
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 >
Rafutei: Okinawa’s Slow-Simmered Pork
I was lucky enough to visit Okinawa once and loved it! Here is one of my favorite recipes from there. Modern Okinawa cuisine is based on dishes enjoyed by the rulers of the Ryukyu dynasty, which controlled Okinawa from 1372 to 1879, and traditional island homecooking. Originally, royal Ryukyuan cuisine was served only during specialRead On >
Bamboo Shoot, Chicken and Fried Tofu Rice
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?!Read On >
Salad Dressing Recipes
I love salads and of course, Japanese salad dressings! Salad dressings play a large role in any Japanese culinary repertoire. The composition of salads and dressings are an area of great versatility and creativity in Japanese cuisine. If your pantry is equipped with a couple of Japanese standards, you too can whip up or poundRead On >
Uosuki: Fish Sukiyaki
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. FreshRead On >
Tofu: Skewered, Grilled, and Garnished (Part 1)
A move to Aichi Prefecture when I lived in Japan prompted a visit to Kikuso, one of the area’s most famous regional-food restaurants. Kikuso’s specialty is dengaku nameshi, a savory combination that has been served since the place opened sometime around 1820. Dengaku is a seductively simple, even primitive, dish, made of small squares ofRead On >