japantimes

Writing about Christmas and New Years in Japan

Kanto style ozoni (mochi soup) for New Years Two articles about the holiday season in Japan. Filed under:  christmas new years holidays writing elsewhere japantimes atlasobscura
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Nabe (hot pot) basics in the Japan Times

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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.

Filed under:  japanese washoku nabe writing elsewhere japantimes
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Hamburg Steaks or Hanbaagu/Hambaagu in the Japan Times

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A brief history of the hambaagu in Japan.

Filed under:  beef japan writing elsewhere yoshoku japantimes
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The history of ranking restaurants in Edo, plus eggs in Japan

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

Filed under:  eggs japan washoku writing elsewhere japanese culture food history japantimes
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The history of corn in Japan and a recipe for chilled corn soup

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My latest article in the Japan Times is about the history of corn (maize) in Japan, and includes a recipe for chilled corn soup that's really easy to make.

Filed under:  summer writing elsewhere food history japantimes
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Kanten vs. agar plus tokoroten in the Japan Times, plus a sweet version

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

Filed under:  dessert japanese japan washoku japantimes
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