October 2013


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


The great city of Osaka is invaded by one giant rubber duck...and a small edible one.

This just a short update on what is going on with my health and things.

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The Mystery of Japanese "Sauce"

Bulldog sauce bottles

Miso, soy sauce, bonito flakes...these are the kinds of ingredients you'd expect to be used in Japanese recipes. But there's another ingredient that appears very often, and it's usually just called "sauce" or so-su (ソース). What is this "sauce" anyway?

Type:  feature Filed under:  japanese ingredients yohshoku