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Did you know that mirin used to a a high class, expensive beverage rather than a cooking ingredient?

Filed under:  japanese ingredients washoku writing elsewhere japan times

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The life of a remarkable man, who used his wealth to help people in many meaningful ways.

Filed under:  japan earthquake japanese culture history

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A new article in the Japan Times about bamboo shoots, a quintessential springtime vegetable.

Filed under:  japanese spring ingredients writing elsewhere japan times

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A bit about salt.

Filed under:  essays nutrition budgeting food history seasonings food culture
Keep reading Salt, Part 1 →

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Sticky slimy smelly goodness - and it's good for you too.

Filed under:  natto writing elsewhere japan times personal

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Yesterday, it was revealed that cookbook author and TV chef, presenter and teacher Katsuyo Kobayashi (小林カツ代) had died on January 23, 2014. She was 76 years old. She was one of the biggest culinary influences in my life.

Filed under:  essays chefs favorites japan personal

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Japanese cuisine is now a UNESCO Intangible Cultural Heritage.

Filed under:  japanese japan washoku

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Ten years ago, I decided to start a food blog.

Filed under:  site news personal
Keep reading 10 years. →

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About a trend in Japan towards growing delicious artisanal rice - article in The Japan Times.

Filed under:  japanese ingredients rice japan writing elsewhere japan times

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This month's Japanese Kitchen column in the Japan Times is about "kanbutsu", traditional dried food products.

Filed under:  japanese ingredients writing elsewhere japan times

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