ingredients

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

Sake and other beverages

Answering Questions is a very sporadic series where I attempt to answer some of the backlog of questions I receive via email, via Facebook, or in comments to unrelated posts, the answers for which may be of interest to a broader audience. I’ve taken out any personal details and so on in the questions. Today I am answering some questions about Japanese ingredients, especially as they relate to the upcoming Japanese Cooking 101 course.

Japanese Cooking 101: List of required ingredients and equipment

Food package from Japan (2)

As promised, here is the list of ingredients and equipment you will need for the Japanese Cooking 101 course.

Type:  handbook Filed under:  japanese ingredients washoku japanesecooking101

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About kamaboko, the humble, rubbery fish cake that is ubiquitous at this time of year, but is also eaten year-round.

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Fish that get on in life, plus a super-simple recipe for teriyaki fish made in the oven.

I get asked a lot of questions by email, Twitter and on Facebook (as well as on Quora, although I am taking an extended break from that at the moment). Sometimes the answers may be of interest to a broader audience, like two I received recently. I've taken out any personal details and so on in the questions. This week's questions are about miso and learning Japanese.

Basics: Japanese soy sauce - all you need to know (and then some)

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I'm still working on getting my sites organized in the background, not to mention my kitchen operational. In the meantime, please enjoy this updated and revised look at Japanese soy sauce. An exhaustive look at Japanese soy sauce. Originally published in December 2011.

Type:  feature Filed under:  basics japanese ingredients washoku

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Step-by-step instructions for making very thin shavings or doing the sasagaki cut on fibrous root vegetables like the burdock root or gobo.

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It's matsutake season! Let's see just how much you pay for one of the most expensive foodstuffs on earth.

Keep reading Holy Matsutake! →

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As I slowly settle in to my new life here in France, I'm finding out about quite a lot of interesting local suppliers of the things that I want to eat, wear, sit on, or otherwise use. But I never thought that I'd find this: French natto, as in natto made right here in my region of France!

Keep reading French natto! →

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