Keeping with our theme of quick, versatile, and easy to eat and make rice dishes (like Zosui), here is another traditional favorite of mine, chazuke. I like to make it when I am in a hurry to get dinner on the table and also when I have left-over rice. What is Tai Chazuke? Simply put,Read On >
sansho
Essential Japanese Herbs, Spices, and Condiments
Like most cuisines, Japanese cooking employs a variety of fragrant herbs, spices, and condiments called yakumi to help create those delectable Japanese flavors and tastes. As the world becomes smaller, many of these can now be found overseas and are being used innovatively in many other cuisines. Here are some of the more important seasoningsRead On >
Yakitori: Skewered, Grilled, and Garnished (Part 2)
Walk out of almost any train station in Japan in the evening, look for a restaurant with an akachochin (red lantern) outside, and inside you’ll find groups of salaried workers talking, drinking, and consuming countless skewers of yakitori, this country’s version of shish kebab. There is something very seductive about the smell of meat grillingRead On >