washoku

Pepper-Lemon Chicken Karaage: gluten and soy-free

IMG: Chicken karaage - gfree

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

Filed under:  japanese chicken favorites bento gluten-free washoku chuuka soy-free variation
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Basic Sushi Etiquette, and more thoughts about sushi

A plate of sushi with fresh shirasu

A post about basic sushi restaurant etiquette, plus additional thoughts about 'good sushi'.

Filed under:  sushi etiquette japan thoughts mayonnaise washoku
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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.

Filed under:  japanese washoku nabe writing elsewhere japantimes
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What Japanese kids like to eat, now and then

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
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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.

Filed under:  eggs japan washoku writing elsewhere japanese culture food history japantimes
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Kanten vs. agar plus tokoroten in the Japan Times, plus a sweet version

tokoroten

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

Filed under:  dessert japanese japan washoku japantimes
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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?

Filed under:  japanese ingredients washoku writing elsewhere japan times
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Washoku, Japanese citrus and yuzu-cha (yuzu 'tea')

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

Submitted by maki on 23 May, 2013 - 21:48

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.

Type:  feature Filed under:  philosophy washoku japanesecooking101

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