japanese

Take a look at some homemade osechi ryouri, or traditional New Year's Day feast food.

How to make fresh mochi, or pounded rice, at home, with ease, and without a mochi making machine.

A new article in The Japan Times about toshikoshi soba. Plus, a little about my favorite food-eating model, Lena-chan, and her brother Lyoh.

I finally made it to Taimeiken, an old time yoshoku restaurant in Nihonbashi, to indulge in the original Tampopo Omuraisu (rice omelette). Yes, that Tampopo.

A new article in The Japan Times about winter fish, and how fish fits into a typical Japanese meal.

Step-by-step instructions for making very thin shavings or doing the sasagaki cut on fibrous root vegetables like the burdock root or gobo.

A little slice of old Tokyo in an out-of-the-way area of Tokyo, Obana is an unagi-ya (eel restaurant) that even someone who's not an unagi fan can love.

This is a traditional satoimo or taro root recipe, where some of the root is used in the nutty sweet-savory sauce. It's a very 'fall' dish.

A museum that pays homage to a single type of dish? Why not - this is Japan after all.

I have a new article in today's edition of The Japan Times, available online here, or in the print edition.