japanese

IMG: Chicken karaage - gfree

A gluten and soy-free version of a classic fried chicken recipe, that's just as tasty as the original.

The Mystery of Japanese "Sauce"

Bulldog sauce bottles

Miso, soy sauce, bonito flakes...these are the kinds of ingredients you'd expect to be used in Japanese recipes. But there's another ingredient that appears very often, and it's usually just called "sauce" or so-su (ソース). What is this "sauce" anyway?

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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.

IMG: umeboshi

My mother came for a visit this week, bringing along a pot of her homemade umeboshi. I asked her to tell me how she makes them; not only did she write it down for me, she even had pictures she'd taken of her attempts in the past couple of years! So, here is my mom's version of how to make homemade umeboshi. I've freely translated her Japanese explanation to English.

My mother [my grandmother - maki] used to make umeboshi every year. When I lived in New York, I was too busy working to do much cooking, let alone umeboshi! But now that I am retired, I'm trying to remember how to do things the old way. Homemade umeboshi is so much more delicious than store bought, so they are worth the effort.

Mixed vegetable pickles

A mixed-vegetable marinade or refrigerator pickles with lemon juice and honey.

Chilled grilled eggplant soup for a hot summer's day

IMG: Chilled grilled eggplant soup

A refreshing chilled summertime soup using eggplants or aubergines and fresh ginger.

tarachiri-ingredients.jpg

This month's Japan Times column is about the basics of nabe, or hot pots that are usually cooked at the table, with everyone taking what they like from the pot as it cooks.

Japanese kids' favorite foods ranking

What do Japanese kids like to eat? The answer may surprise you.

tokoroten

About the difference between kanten and agar, plus cool, slippery glassy noodles.

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