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.
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japanese washoku nabe writing elsewhere japantimes
A brief history of the hambaagu in Japan.
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beef japan writing elsewhere yoshoku japantimes
Eggs, plus the history of ranking restaurants and food in Japan.
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eggs japan washoku writing elsewhere japanese culture food history japantimes
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.
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summer writing elsewhere food history japantimes
About the difference between kanten and agar, plus cool, slippery glassy noodles.
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dessert japanese japan washoku japantimes