japantimes

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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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A brief history of the hambaagu in Japan.

Filed under:  beef japan writing elsewhere yoshoku japantimes

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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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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.

Filed under:  summer writing elsewhere food history japantimes
tokoroten

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

Filed under:  dessert japanese japan washoku japantimes