Category: Food

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  • Mar.08

    A Taste of Culture SETSUBUN

    Mar.08 by Elizabeth Andoh

    節分 setsu (season) + bun (break) Setsubun is literally a break between seasons and occurs several times during the year. But the setsubun that is noted on calendars today in Japan is on February 3. In China and many other places in Asia it corresponds to the start of the lunar New Year. In Japan…

    Jan.15

    The Sharing of Shabu Shabu

    Jan.15

    by Mora Chartrand A shared homemade meal is a fine way to offer gratitude for friends and family and participating in the actual act of cooking the meal together makes it even more special. Shabu shabu (swish-swish) is the Japanese onomatopoeic equivalent for the name of a popular nabemono, a simple and delectable Japanese hot…

    Oct.13

    The Vegetable Art of Noriko Nakane

    Oct.13 by Noriko Nakane

         

    Oct.03

    Jimbocho Den Part.1

    Oct.03 by Mora Chartrand

    Jimbocho Den: Dishes Without Rules…Part I by Mora Chartrand Much has been written about restaurant Jimbocho Den since its 2007 opening by chef-owner Zaiyu Hasegawa, then a 29-year-old unknown. Today, he is no longer unknown. Den is almost always on the must-dine list of those passionate about Japanese cuisine, both from Japan and abroad. In…

    Sept.12

    Autumnal Eggplant 秋茄子 “aki nasu”

    Sept.12 by Elizabeth Andoh

    by Elizabeth Andoh Botanically a fruit, not a vegetable, eggplant (Solanum melongena) is a member of the nightshade family (as is the tomato and potato). Thought to have originated in India thousands of years ago, the Chinese were probably the first to make use of eggplant in a culinary manner. Widely known throughout Asia, eggplant…

    Sept.04

    Stagiaire by David Israelow

    Sept.04

    Stagiaire, literally “trainee” in French, often refers to short kitchen stints where a cook works for free.  This labor exchange is generally to learn from a great chef or as part of the process to obtain a job.  I was in Tokyo for the former. The only issue was I had no contacts, knew no…

    Aug.16

    Master chef raises vegetables and creates magical lunches in an old farm house called Wappado

    Aug.16 by Mora Chartrand

    by Mora Chartrand, the Foodies’ Foodie Wappado, a haven for those who yearn for a meal that expresses the terroir of the northern Kyoto countryside. Ōhara, a sleepy, agricultural hamlet just outside of Kyoto, is best known to visitors as the home of Jakko-in and Sanzenin temples, among others. It’s hard to match the rural…

    Aug.15

    Clams are superstars at Ibaraki destination restaurant: Hamaguri-ya

    Aug.15 by Akemi Koyama

    by Akemi Koyama, Cultural Ambassador Restaurant in Hitachinaka city serves only one special prix fixe hamaguri meal.  Hamaguri is Japanese for clam, I mean a huge clam that is a size of the palm of a hand. I stopped with friends at Hamaguri-ya on the way to Fukushima from Haneda airport.  It was a pleasant…


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