August 2013

Japanese rice, grown in Europe or the United States

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While it is possible to substitute other types of rice for Japanese rice (see: Looking at rice) sometimes a Japanese dish just isn't right unless you use Japanese-type or japonica rice.

Whenever I write about Japanese rice, I always get asked about the best brands to get, whether rice grown in Japan is worth the extra cost, and so on. Here's what I recommend, depending on where you live.

Filed under:  japanese ingredients rice
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What's so healthy about Japanese food?

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A lot of people who come to this site or JustBento are here because they think Japanese cooking is very healthy. By and large it is, but, like any cuisine it's not 100% healthy by any means. I've been thinking about what parts of Japanese cuisine are indeed healthy, and what aren't, following up on my previous posts about sushi here and here. Here's what I have come up with.

Filed under:  essays japanese health and weight loss japanese culture thinking
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Small Stuffed Peppers With A Tiny Bite

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A mini-version of the usual stuffed peppers.

Filed under:  summer bento beef meat
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Preserving summer's bounty - for diabetics

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Some tips for keeping the bounty of summer for later use, especially if you are a diabetic or have other health restrictions.

Filed under:  preserves and pickles diabetes
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The English version of Cookpad, the largest recipe site in Japan, launched today

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The English version of the biggest recipe site in Japan launched today.

Filed under:  japan on other sites cookpad
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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.

Filed under:  books and media kyoto writing elsewhere
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