writing elsewhere

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About a trend in Japan towards growing delicious artisanal rice - article in The Japan Times.

Filed under:  japanese ingredients rice japan writing elsewhere japan times

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This month's Japanese Kitchen column in the Japan Times is about "kanbutsu", traditional dried food products.

Filed under:  japanese ingredients writing elsewhere japan times

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Thick slices of nutritionally empty white bread for the win!

Filed under:  bread japan writing elsewhere japan times

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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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I'm in a food anthology.

Filed under:  writing elsewhere

Nanohana no ohitashi

This month's Japanese Kitchen column in the Japan Times is about a quintessential early spring vegetable called nanohana. There's even a very well known children's song about it.

Filed under:  vegetables spring cool stuff from japan writing elsewhere japan times japanese culture

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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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