washoku

Nabe (hot pot) basics in the Japan Times

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.

What Japanese kids like to eat, now and then

japan-kids-favorite-foods.png

Japanese kids like western style food a lot it.

filed under

The history of ranking restaurants in Edo, plus eggs in Japan

tamago-gohan2.jpg

Eggs, plus the history of ranking restaurants and food in Japan.

Kanten vs. agar plus tokoroten in the Japan Times, plus a sweet version

tokoroten-sm.jpg

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

filed under

All about mirin in The Japan Times

mirin-in-glass1.jpg

Did you know that mirin used to a a high class, expensive beverage rather than a cooking ingredient?

Washoku, Japanese citrus and yuzu-cha (yuzu 'tea')

yuzu-cha.jpg

Catching up on various things, plus a not-really-a-recipe for yuzu tea or yuzu-cha.

Pepper-Lemon Chicken Karaage: Wheat, gluten and soy-free

chicken-karaage-gfree-sm.jpg

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

Washoku (traditional Japanese cuisine) designated as a UNESCO Intangible Cultural Heritage of Humanity

washoku-unescophoto.jpg

Japanese cuisine is now a UNESCO Intangible Cultural Heritage.

filed under

Japanese Cooking 101: Final thoughts, or what was the point?

I’m still getting reactions to the recently completed Japanese Cooking 101 course (if you missed it, here’s the complete list of lessons.) While the reactions have been overwhelming positive, I’ve gotten a couple of negative comments too.

One I wanted to address in particular is the accusation, if you will, that the lessons do not represent that way most people cook in Japan anymore.

Shiraae or shiraae (白和え): A classic all-purpose tofu paste

Shiraae (白和え)

There are several Japanese recipes that I take so much for granted that I'm sure I've uploaded to this site already...but I haven't. Shira-ae or shiraae, a classic tofu paste that was born from the Zen Buddhist vegetarian cuisine called shojin ryouri, is one such recipe.

It's often described as a 'dressing', but that doesn't adequately describe its thick, rich texture. It's usually mixed with various shredded vegetables, but there's nothing stopping you from mixing it with poached and shredded chicken, or ham, or toasted pine nuts, or anything you like. The rich taste comes from ground sesame seeds and a touch of miso. The key to the texture is to drain the tofu very well.

filed under

Related sites

Share food, change lives
Play Freerice and feed the hungry

Hello!

Just Hungry is a site about Japanese food and home cooking, healthy eating, the expat food life, and more. [log in] or [register]

About this site

maki Just Hungry is a site about food. There are lots of recipes and much more. You may want to read about Just Hungry, or contact the site owner, Makiko Itoh. To dive in real deep, try the site map.

This article is from justhungry.com.