Sept.07

A Taste of Culture - NANBAN-ZUKÉ: Southern Barbarian Cookery

Newest Posts

Sept.12

A Taste of Culture – NANBAN-ZUKÉ: Southern Barbarian Cookery

Sept.12 Elizabeth Andoh

The Portuguese missionaries and merchants who came to Japan late in the 16th century arrived by way of southern waterways, settling in the port of Nagasaki, Kyushu. The Japanese referred to them as nanban jin or the “southern barbarians.” In addition to Christianity and trade, these early Portuguese visitors brought with them escabeche, a fried…

Sept.08

A Taste of Culture – Domburi Big Bowls

Sept.08 Elizabeth Andoh

The word DOMBURI refers to both the deep ceramic dish and the food served in it. Typically a generous portion of rice is topped with sauced meat, fish, and /or vegetables to make a filling, satisfying meal. Often left-overs are re-purposed in making the topping — a frugal and quick way to get dinner on…

Sept.07

Kimono: Kyoto to Catwalk, Part 2

Sept.07

Welcome to an enlightening virtual videoexhibition at the Victoria and Albert Museum, showcasing the genius ofJapanese Kimono.

Aug.27

Kimono: Kyoto to Catwalk, Part 1

Aug.27

Welcome to an enlightening virtual video exhibition at the Victoria and Albert Museum, showcasing the genius of Japanese Kimono.  

June.10

A Taste of Culture – Kitchen Strategies

June.10 Elizabeth Andoh

TSUYU (literally, “plum rain”) arrives in Japan every year as spring turns to summer. Weather is newsworthy in the Japanese media, and a welcome respite this year from corona virus-related coverage. Just as the blooming of cherry blossoms is reported in detail, so TSUYU IRI (“entering the rainy season”) is also rigorously tracked. The average…

May.30

Kimono: Kyoto to Catwalk

May.30

Welcome to an enlightening virtual video exhibition at the Victoria and Albert Museum, showcasing the genius of Japanese Kimono.  

May.24

Bubbles, Foam and Froth

May.24 John Gauntner

and what they tell you… Sake brewing today has become very scientific. But long ago, before the days of thermometers, hydrometers, and barometers, brewers relied entirely on their five senses to gauge the progress of a fermenting tank of sake. As a curious side note, one toji told me that they compared the accuracy of…

May.11

A Taste of Culture – TSUDOI PROJECT

May.11 Elizabeth Andoh

TSUDOI 集 means “get-together” in Japanese… it is the opposite of social distancing. Here in Japan, the mandate for social distancing is worded differently. We are cautioned to avoid MITSU no MITSU (三つの密) or 3 kinds of situations (that begin with the same calligraphy, MI ) : MIPPEI (密閉)– poorly ventilated spaces, MISSHU(密集)– crowds of…

May.02

Hard Water and Soft Water Together in Sake Brewing

May.02 John Gauntner

Of course they do… I do not get to Ishikawa Prefecture often enough. It sits nestled basking in its historical glory, on the Japan Sea side of the country, its rich history former reputation for wealth and opulence in stark contrast to mellowness and sleepiness that pervades much of the prefecture today. During my most…

Apr.29

Global Refresh

Apr.29

by Steve Beimel A simple truth: trees suck up carbon and cool down the area in which they are planted. They are also beautiful, assist in ground water replenishment, provide habitat for many forms of life and act as wind breaks. I was tired of years of helplessly watching the world get hotter and ignoring…