in the media
My latest Japan Times article and recipe are about sakekasu, the lees left over after sake is pressed. Plus: a bonus recipe for amazake, aka “Japanese eggnog”.
A new article in The Japan Times about toshikoshi soba. Plus, a little about my favorite food-eating model, Lena-chan, and her brother Lyoh.
A new article in The Japan Times about winter fish, and how fish fits into a typical Japanese meal.
I have a new article in today’s edition of The Japan Times, available online here, or in the print edition.
A new article and recipe by yours truly is now available on The Japan Times web site, as well as in its print edition if you’re in Japan. The subject this time is eggplants (aubergines). It also includes a recipe of course! The recipe combines delicious fall eggplants with a miso-meat sauce or sorts.
Incidentally, although the original recipe calls for thinly sliced beef, it works well with ground beef too. This is a shot of a version I made using ground beef.
This dish is great hot or cold, so make some for dinner and save a little for your bento the next day. Really yum!