japanese

Japanese kids' favorite foods ranking

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

Filed under:  japanese japan washoku japanese culture yoshoku
tokoroten

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

Filed under:  dessert japanese japan washoku japantimes

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

Filed under:  japanese ingredients washoku writing elsewhere japan times

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A new article in the Japan Times about bamboo shoots, a quintessential springtime vegetable.

Filed under:  japanese spring ingredients writing elsewhere japan times
Yuzu-cha (yuzu tea)

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

Filed under:  japanese winter washoku writing elsewhere japan times citrus

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Japanese cuisine is now a UNESCO Intangible Cultural Heritage.

Filed under:  japanese japan washoku

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About a trend in Japan towards growing delicious artisanal rice - article in The Japan Times.

Filed under:  japanese ingredients rice japan writing elsewhere japan times

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This month's Japanese Kitchen column in the Japan Times is about "kanbutsu", traditional dried food products.

Filed under:  japanese ingredients writing elsewhere japan times

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The moral of the story is probably - don't go shopping on Amazon at 2 in the morning.

Filed under:  bread essays japanese obsessions

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While it is possible to substitute other types of rice for Japanese rice (see: Looking at rice) sometimes a Japanese dish just isn't right unless you use Japanese-type or japonica rice.

Whenever I write about Japanese rice, I always get asked about the best brands to get, whether rice grown in Japan is worth the extra cost, and so on. Here's what I recommend, depending on where you live.

Filed under:  japanese ingredients rice

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