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 >
A New Year’s Salad: Kohaku Namasu Recipe
I have been thinking a lot about end of the year culinary rituals and traditions while writing this blog posting. I keep pondering why when I first experienced Osechi as a young bride (literally only married for 2 weeks) in Tokyo all those years ago, it so captivated me to this day? In a way,Read On >
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 >
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 >
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 >
Yuzu-Meyer Lemon Poundcake
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,Read On >
Falling for the Subtle Taste of Chestnut Rice (Kurigohan)
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. OneRead On >
Real Eel: An Electrifying Dish from Nagoya
Once tasted, the delicate flavor of eel (unagi), prepared according to the special ways of Japanese cuisine, will linger in your memory forever. Since the Edo period (1603-1867), eel has traditionally been eaten in the height of midsummer on the Day of the Ox (July 23); popular custom has it that anyone who eats eelRead On >
Oden: Japanese Hodgepodge Stew
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 isRead On >