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Artisanal rice and "ancient" heirloom rice in The Japan Times
This month's Japanese Kitchen article in The Japan Times is about a quietly growing trend in Japan: artisanal rice. Rice farmers had been protected by the government for decades, but now those...
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Washoku, Japanese citrus and yuzu-cha (yuzu 'tea')
I'm catching up on a few things! First of all, I have a new article in a special Japan Times supplement. It tries to answer the question, "What is washoku?", or traditional Japanese cuisine. Back in...
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Sticky sticky natto article in the Japan Times
This has already been available for more than a week...but my newest Japan Times column is about my sticky smelly fermented bean product, natto. It also includes a recipe for natto-potato fritters,...
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Bamboo shoot (takenoko) article in the Japan Times
This month's Japan Times article is about bamboo shoots (takenoko in Japanese, written either as 竹の子 ('child of bamboo') or 筍). Vacuum packed or canned bamboo shoots are available year round these days...
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All about mirin in The Japan Times
This month's Japanese Kitchen article in the Japan Times is about mirin, an ingredient that's in practically every Japanese kitchen in Japan but is a bit of a mystery. Did you know that it used to be a...
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Bamboo shoot (takenoko) article in the Japan Times
This month's Japan Times article is about bamboo shoots (takenoko in Japanese, written either as 竹の子 ('child of bamboo') or 筍). Vacuum packed or canned bamboo shoots are available year round these days...
View ArticleClik here to view.
All about mirin in The Japan Times
This month's Japanese Kitchen article in the Japan Times is about mirin, an ingredient that's in practically every Japanese kitchen in Japan but is a bit of a mystery. Did you know that it used to be a...
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My latest and first Japan Times articles are both about the same thing, sort of
I always forget to post links to my Japan Times stuff, but I have been writing at least one article for them since July 2010! My latest article, which went live last Sunday, is about combatting summer...
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Tenshinhan (not Tien Shinhan) in The Japan Times
My latest Japan Times Japanese Kitchen article delves into the subject of chuuka (中華) cuisine, or Chinese-style Japanese food. As I explain in the article, just like yoshoku or yohshoku is European...
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Japan Times article: The influence of social media on food in the 2010s
I am pretty bad about linking to my Japan Times articles when they come out. I totally forgot to link to last month's article, which is about lotus root, with an interesting historic recipe for karashi...
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