This month's Japanese Kitchen column in the Japan Times is about a quintessential early spring vegetable called nanohana. There's even a very well known children's song about it.
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vegetables spring cool stuff from japan writing elsewhere japan times japanese culture
This month's Japan Times article is about umeboshi, the sour-salty pickled fruit (usually called a pickled plum, though it's actually more related to an apricot) that's practically a national symbol.
I've written quite a lot about umeboshi on these pages before of course, including how to make your own if you can get a hold of the fresh ume fruit, following my mother's instructions.
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japanese preserves and pickles summer washoku writing elsewhere japan times
This month's Japan Times article is about all the raw-protein foods that are eaten in Japan, and consuming them safely, plus how to make a great plate of sashimi. More on both topics below.
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japanese sushi fish japan writing elsewhere japan times sashimi
My latest article in The Japan Times is about edible cherry blossoms and leaves.
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spring japan writing elsewhere japan times japanese culture
It may look just like rice porridge, but this flavor packed, allergen-free flavoring ingredient is much more than that. I think it deserves a worldwide audience.
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japanese preserves and pickles writing elsewhere japan times
This month's Japan Times article is about the traditions and superstitions surrounding Setsubun, which is coming up on February 3rd.
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japanese holidays japan traditions writing elsewhere beans japan times
All about mochi and New Year's in the Japan Times, plus a ruinous-to-your-waistline buttery mochi recipe.
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japanese new year holidays mochi writing elsewhere japan times
This month's Japan Times article is about sweet potatoes*, which are called satsumaimo in Japanese.
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fall potatoes winter writing elsewhere japan times
A recipe for katsudon (a fried pork cutlet on rice topped with scrambled egg), and the history of pork in Japan.
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japanese pork meat writing elsewhere japan times yoshoku
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