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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.

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

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

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A bit about salt.

Keep reading Salt, Part 1 →

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Sticky slimy smelly goodness - and it's good for you too.

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Yesterday, it was revealed that cookbook author and TV chef, presenter and teacher Katsuyo Kobayashi (小林カツ代) had died on January 23, 2014. She was 76 years old. She was one of the biggest culinary influences in my life.

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(I originally wrote this elsewhere but I thought you might enjoy reading it too without having to sign up there. :) So here it is. It involves a fine beverage, a man who made it his life's works, and a story of enduring love against the odds.)

Whiskey first became widely available in Japan (least amongst the wealthy) in the 19th century, mostly in and after the 1870s, although it seems to have been introduced in the 1850s. Whiskey distilling in Japan did not get going until the 20th century though. The establishment of distilleries in Japan was spearheaded by a small group of men who fell in love with whiskey, and wanted to establish distilleries in Japan.

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Japanese cuisine is now a UNESCO Intangible Cultural Heritage.

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Ten years ago, I decided to start a food blog.

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Keep reading 10 years. →

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