washoku

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

Back to basics.

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.

One of the all-time favorites on this site, revised and updated.

Here's how to cook rice quickly and easily using a regular old non-stick frying pan. It's so easy and foolproof you won't believe it!

For the last month or so, I've been obsessing about rafute, simmered Okinawan pork belly.

My latest Japan Times article and recipe are about sakekasu, the lees left over after sake is pressed. Plus: a bonus recipe for amazake, aka "Japanese eggnog".

How to make fresh mochi, or pounded rice, at home, with ease, and without a mochi making machine.