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.

Hamburg Steaks or Hanbaagu/Hambaagu in the Japan Times

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A brief history of the hambaagu in Japan.

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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.

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.

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?

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.

Sticky sticky natto article in the Japan Times

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

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.

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.

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.

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Just Hungry is a site about Japanese food and home cooking, healthy eating, the expat food life, and more. [log in] or [register]

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maki Just Hungry is a site about food. There are lots of recipes and much more. You may want to read about Just Hungry, or contact the site owner, Makiko Itoh. To dive in real deep, try the site map.

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