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.
A brief history of the hambaagu in Japan.
Eggs, plus the history of ranking restaurants and food in Japan.
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.
Did you know that mirin used to a a high class, expensive beverage rather than a cooking ingredient?
A new article in the Japan Times about bamboo shoots, a quintessential springtime vegetable.
Sticky slimy smelly goodness - and it’s good for you too.
Catching up on various things, plus a not-really-a-recipe for yuzu tea or yuzu-cha.
About a trend in Japan towards growing delicious artisanal rice - article in The Japan Times.
This month's Japanese Kitchen column in the Japan Times is about "kanbutsu", traditional dried food products.