October 2011


In Japan, coffee is just as ingrained in everyday life as tea.


A recipe for katsudon (a fried pork cutlet on rice topped with scrambled egg), and the history of pork in Japan.

More iPhone 4S food shots

For this week's Monday Photos, I'd like to get just a bit technical and look at the suitability of the iPhone 4S as a serious camera for food bloggers.

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IMG: Harumaki, Japanese style spring rolls

This recipe for spring rolls, or harumaki (春巻き) as they are called in Japanese, may not be authentic - or at least, not authentically Chinese. It's authentically Japanese-Chinese, or chuuka - Chinese dishes that were introduced to Japan mostly in the late 19th-20th centuries by Chinese immigrants (many of whom decided to stay), that have been adopted and adapted to Japanese tastes. Chuuka is not as heavily adapted as yoshoku (western style Japanese dishes), but they do differ in varying ways from the originals. These are the spring rolls I grew up with, the way my mother made them. (As I've stated here before, I don't really feel capable of covering the entire spectrum of 'Asian' cooking, so in that category I mainly stick to the Japanese, Japanese-Western (yoshoku), Japanese-Chinese (chuuka) dishes I know.)

IMG: Nanban glazed onions

A simple thing, delicious, and eyecatching recipe starring the humble yellow onion.


A delicious, tiny morsel from a most elegant French hotel.