This month's Japan Times article is about all the raw-protein foods that are eaten in Japan, and consuming them safely, plus how to make a great plate of sashimi. More on both topics below.
Filed under:
japanese sushi fish japan writing elsewhere japan times sashimi
My latest article in The Japan Times is about edible cherry blossoms and leaves.
Filed under:
spring japan writing elsewhere japan times japanese culture
It may look just like rice porridge, but this flavor packed, allergen-free flavoring ingredient is much more than that. I think it deserves a worldwide audience.
Filed under:
japanese preserves and pickles writing elsewhere japan times
This month's Japan Times article is about the traditions and superstitions surrounding Setsubun, which is coming up on February 3rd.
Filed under:
japanese holidays japan traditions writing elsewhere beans japan times
All about mochi and New Year's in the Japan Times, plus a ruinous-to-your-waistline buttery mochi recipe.
Filed under:
japanese new year holidays mochi writing elsewhere japan times
This month's Japan Times article is about sweet potatoes*, which are called satsumaimo in Japanese.
Filed under:
fall potatoes winter writing elsewhere japan times
A recipe for katsudon (a fried pork cutlet on rice topped with scrambled egg), and the history of pork in Japan.
Filed under:
japanese pork meat writing elsewhere japan times yoshoku
How ancient Japanese people in the north foraged for mushrooms, plus a super-simple mushroom recipe.
Filed under:
japanese mushrooms fall writing elsewhere japan times food history
How a Japanese curry mix got to be named after a New England state not exactly known for curry.
Filed under:
curry japan writing elsewhere japan times yoshoku brands
This month's Japan Times article is about Kyoto sweets.
Filed under:
dessert food travel summer tea kyoto writing elsewhere japan times
Pages
Welcome to Just Hungry, where we serve authentic Japanese recipes and more! I'm 
