japan times

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Back to basics.

Filed under:  japanese dashi japan washoku writing elsewhere 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.

Filed under:  japanese preserves and pickles summer washoku writing elsewhere japan times

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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.

Filed under:  japanese sushi fish japan writing elsewhere japan times sashimi

Sakurayu - cherry blossom 'tea'

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

Filed under:  spring japan writing elsewhere japan times japanese culture

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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.

Filed under:  japanese preserves and pickles writing elsewhere japan times

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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.

Filed under:  japanese holidays japan traditions writing elsewhere beans japan times

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.

Filed under:  japanese new year holidays mochi writing elsewhere japan times

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

Filed under:  fall potatoes winter writing elsewhere 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.

Filed under:  japanese pork meat writing elsewhere japan times yoshoku

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

Filed under:  japanese mushrooms fall writing elsewhere japan times food history

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