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Japanese Cooking 101: Final thoughts, or what was the point?

I'm still getting reactions to the recently completed Japanese Cooking 101 course (if you missed it, here's the complete list of lessons.) While the reactions have been overwhelming positive, I've gotten a couple of negative comments too.

One I wanted to address in particular is the accusation, if you will, that the lessons do not represent that way most people cook in Japan anymore.

Type:  feature Filed under:  philosophy washoku japanesecooking101

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By now you have probably at least heard about the brouhaha over the owners of a restaurant/bakery that appeared on Gordon Ramsay's Kitchen Nightmares show (U.S. version). If not, you can read about it here and many, many other places.

There was a big to-do surrounding a TV food show here in France too. The show in question: Top Chef. (Yes there's one of those in France.)

Food packaging labeling for allergy-causing substances in Japan

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Last year I uploaded a series of printable cards for communicating dietary restrictions in Japan. This is a follow-up of sorts to this, with some information about food package labelling and allergy-causing products.

There are seven substances that must, by law, be indicated as being present on packaged foods that contain them in Japan. I've listed them below in this order: English: kanji: hiragana or katakana: roma-ji.

Type:  feature Filed under:  japanese japan allergies packaging

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I posted a photo of my sprouted shiso seeds on Instagram this morning, which led to several people asking how to grow it. Although I've written about growing shiso a couple of times before, I have never described the procedure. So, here it is!

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Do you care if a restaurant has sustainable practices?

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What a beautiful fish! It's not real though...

Japanese Cooking 101: Lesson 5 theme and ingredients revised to - Fish!

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I've revised the plans for Lesson 5 of Japanese Cooking 101. We'll be tackling fish!

Type:  feature Filed under:  ingredients fish japanesecooking101

Japanese Cooking 101: List of fresh ingredients for Lessons 3 and 4

Here are the shopping lists for Lessons 3 and 4 of Japanese Cooking 101.

Type:  feature Filed under:  ingredients japanesecooking101

Today, March 11, is the 2nd year anniversary of the earthquake that devastated the north-eastern coast of Honshu, the main island of Japan. I would write many things about it, but I'd like to focus on some ways you can help the victims of the earthquake, besides the usual places such as the Red Cross and Doctors Without Borders, that you may not have been aware of.

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Japanese Cooking 101: Ingredients and equipment list for Lesson 2

Here's the list of ingredients and equipment you'll be needing for Lesson 2 of Japanese Cooking 101. We'll be tackling the heart of Japanese cooking, rice.

Type:  feature Filed under:  japanesecooking101

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