ingredients

Answering Questions is a very sporadic series where I attempt to answer some of the backlog of questions I receive via email, via Facebook, or in comments to unrelated posts, the answers for which may be of interest to a broader audience. I’ve taken out any personal details and so on in the questions. Today I am answering some questions about Japanese ingredients, especially as they relate to the upcoming Japanese Cooking 101 course.

About kamaboko, the humble, rubbery fish cake that is ubiquitous at this time of year, but is also eaten year-round.

Fish that get on in life, plus a super-simple recipe for teriyaki fish made in the oven.

I get asked a lot of questions by email, Twitter and on Facebook (as well as on Quora, although I am taking an extended break from that at the moment). Sometimes the answers may be of interest to a broader audience, like two I received recently. I've taken out any personal details and so on in the questions. This week's questions are about miso and learning Japanese.

Step-by-step instructions for making very thin shavings or doing the sasagaki cut on fibrous root vegetables like the burdock root or gobo.

It's matsutake season! Let's see just how much you pay for one of the most expensive foodstuffs on earth.

As I slowly settle in to my new life here in France, I'm finding out about quite a lot of interesting local suppliers of the things that I want to eat, wear, sit on, or otherwise use. But I never thought that I'd find this: French natto, as in natto made right here in my region of France!