writing elsewhere

Nabe (hot pot) basics in the Japan Times

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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. continue reading...

Hamburg Steaks or Hanbaagu/Hambaagu in the Japan Times

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A brief history of the hambaagu in Japan. continue reading...

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The history of ranking restaurants in Edo, plus eggs in Japan

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Eggs, plus the history of ranking restaurants and food in Japan. continue reading...

The history of corn in Japan and a recipe for chilled corn soup

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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. continue reading...

All about mirin in The Japan Times

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

Bamboo shoot (takenoko) article in the Japan Times

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

Sticky sticky natto article in the Japan Times

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Sticky slimy smelly goodness - and it’s good for you too. continue reading...

Washoku, Japanese citrus and yuzu-cha (yuzu 'tea')

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Catching up on various things, plus a not-really-a-recipe for yuzu tea or yuzu-cha. continue reading...

Artisanal rice and "ancient" heirloom rice in The Japan Times

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About a trend in Japan towards growing delicious artisanal rice - article in The Japan Times. continue reading...

Dried veggies and more (kanbutsu) in The Japan Times

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

About shokupan, or Japanese sliced bread

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Thick slices of nutritionally empty white bread for the win! continue reading...

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An article about Kyoto in Asia Eater, a brand new magazine about food

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I have an article about Kyoto in a brand new food magazine. continue reading...

Nanohana in the Japan Times, plus the "Oborozukiyo" Hazy Spring Moon children's song

Nanohana no ohitashi

This month’s Japanese Kitchen column in the Japan Times is about a quintessential early spring vegetable called nanohana. There’s even a very well known children’s song about it. continue reading...

All about dashi in The Japan Times

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Back to basics. continue reading...

Umeboshi (pickled 'plum') article in The Japan Times

Different kinds of umeboshi

This month’s Japan Times article is about umeboshi, the sour-salty pickled fruit (usually called a pickled plum, though it’s actually more related to an apricot) that’s practically a national symbol.

I’ve written quite a lot about umeboshi on these pages before of course, including how to make your own if you can get a hold of the fresh ume fruit, following my mother’s instructions. continue reading...

Sashimi, raw eggs and more in The Japan Times, plus raw proteins elsewhere

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This month’s Japan Times article is about all the raw-protein foods that are eaten in Japan, and consuming them safely, plus how to make a great plate of sashimi. More on both topics below. continue reading...

Eating sakura (cherry blossoms and leaves) article in the Japan Times

Sakurayu - cherry blossom 'tea'

My latest article in The Japan Times is about edible cherry blossoms and leaves. continue reading...

Shio-kōji (salt kōji) article in The Japan Times

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It may look just like rice porridge, but this flavor packed, allergen-free flavoring ingredient is much more than that. I think it deserves a worldwide audience. continue reading...

Setsubun and beans article in the Japan Times and food superstitions

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This month’s Japan Times article is about the traditions and superstitions surrounding Setsubun, which is coming up on February 3rd. continue reading...

Mochi and New Year's article in the Japan Times, plus a very rich buttery mochi dish

Mochi with brown butter, green onions and nori

All about mochi and New Year’s in the Japan Times, plus a ruinous-to-your-waistline buttery mochi recipe. continue reading...

Sweet potatoes (satsumaimo) in the Japan Times, plus an update

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This month’s Japan Times article is about sweet potatoes*, which are called satsumaimo in Japanese. continue reading...

A recipe for katsudon, plus tonkatsu and pork in The Japan Times

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A recipe for katsudon (a fried pork cutlet on rice topped with scrambled egg), and the history of pork in Japan. continue reading...

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Ancient mushroom models, plus a recipe for oven-steamed mushrooms

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How ancient Japanese people in the north foraged for mushrooms, plus a super-simple mushroom recipe. continue reading...

The House Vermont Curry Mystery

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How a Japanese curry mix got to be named after a New England state not exactly known for curry. continue reading...

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Kyoto jo-gashi (wagashi) and iced matcha in the Japan Times

Kagizen Yoshikusa, Kyoto

This month’s Japan Times article is about Kyoto sweets. continue reading...

Setsuden article in The Japan Times, plus suzumi or 'keeping cool' the traditional way

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This month in the Japan Times, I talk about setsuden (cutting down on electricity consumption) and suzumi (keeping cool). continue reading...

Organic and natural farming article in The Japan Times - how/where to shop (including Michi no Eki)

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This month’s Japan Times article by me is about organic and natural farmers and retailers in the Kanto region of Japan (that’s the area that includes Tokyo), including the thorny subject of how they are dealing with radioactive substance contamination on their crops. Because of space constraints I had to leave a lot out of course (that’s the nature of newspaper articles) so here are some supplemental things. continue reading...

Spring vegetables article in the Japan Times

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A new article in the Japan Times about spring mountain vegetables, plus a bit more about vegetables. continue reading...

Sakekasu (sake lees) article and recipe in The Japan Times, plus amazake recipe

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My latest Japan Times article and recipe are about sakekasu, the lees left over after sake is pressed. Plus: a bonus recipe for amazake, aka “Japanese eggnog”. continue reading...

Toshikoshi Soba (year-end soba) article in The Japan Times, plus a bit about my niece and nephew

img: a hot and steamy bowl of soba noodles to end the year

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. continue reading...

Winter fish article in the Japan Times and an evening meal at my mom's

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

Shinmai (new harvest rice) and onigiri article in the Japan Times

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

Eggplant article and eggplant-beef-miso recipe in The Japan Times

A new article and recipe by yours truly is now available on The Japan Times web site, as well as in its print edition if you’re in Japan. The subject this time is eggplants (aubergines). It also includes a recipe of course! The recipe combines delicious fall eggplants with a miso-meat sauce or sorts.

Incidentally, although the original recipe calls for thinly sliced beef, it works well with ground beef too. This is a shot of a version I made using ground beef.

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This dish is great hot or cold, so make some for dinner and save a little for your bento the next day. Really yum!

Combatting Summer Fatigue article in The Japan Times

Chicken and shrimp soba salad with sesame sauce

There’s a new recipe from me, on another site - take a look! And a bit about the, uh, photo shoot… continue reading...

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