Book page |
Japanese Cooking 101, Lesson 5 - Fish, Part 2: Fish buying tips, plus how to "open" a fish |
maki |
Article |
Washoku (traditional Japanese cuisine) designated as a UNESCO Intangible Cultural Heritage of Humanity |
maki |
Article |
Out of commission |
maki |
Article |
Restaurant Blinde Kuh: dining in total darkness |
maki |
Article |
Two Classic Japanese Tofu Dishes: Hiyayakko and Agedashi Dofu |
maki |
Article |
Making Chocolate Easter Bunnies In The Heart of Switzerland |
maki |
Article |
The U.S. (allegedly) bans Vegemite...can Marmite be far behind? |
maki |
Article |
Righteous tofu pudding in under 5 minutes |
maki |
Article |
Banana coconut cake |
maki |
Article |
Poached and marinated pork (Nibuta) |
maki |
Article |
What do you do when you have a bad restaurant experience? |
maki |
Article |
Japanese pan-roasted and marinated duck breast (Kamo ro-su) |
maki |
Article |
The winner of MasterChef 2008 is.... |
maki |
Article |
Fu, the mother of seitan |
maki |
Article |
The earlobe in Japanese cooking |
maki |
Article |
Cool stuff from Japan: Mammoth Meat?! Snack |
maki |
Article |
Strawberry Jam in copious detail |
maki |
Article |
Radio Exercise (Radio Taiso) and the Japanese summer |
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Article |
Low-key iridofu or scrambled tofu with vegetables - a low-carb foil for a Japanese (or other) meal |
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Article |
Tororo Soba (Slimy soba noodles with grated nagaimo) |
maki |
Article |
Toshikoshi Soba (year-end soba) article in The Japan Times, plus a bit about my niece and nephew |
maki |
Article |
Spring vegetables article in the Japan Times |
maki |
Article |
Organic and natural farming article in The Japan Times - how/where to shop (including Michi no Eki) |
maki |
Article |
Spring rolls (harumaki), Japanese style |
maki |
Article |
Much too easy fruity low-sugar frozen yogurt |
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