Category: Food

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  • May.14

    A Taste of Culture SORA MAMÉ

    May.14 Elizabeth Andoh

    SORA MAMÉ Fava Beans Fava beans have been part of the eastern Mediterranean diet (Egypt, Greece, Italy) for at least 4000 years. There are stories of monks from India traveling through China bringing favas to Japan in the Nara Period (710-794 AD). However, the first written evidence they were consumed in Japan is mention in…

    May.10

    The Vegetable Art of Noriko Nakane

    May.10 Noriko Nakane

       

    Apr.20

    The foodie’s foodie, Mora Chartrand-Grant, shares about her donabe.

    Apr.20

    The foodie’s foodie, Mora Chartrand-Grant, shares about her donabe. Steve Beimel: Mora—So you finally bought a donabe??? Mora Chartrand-Grant: Yes, and I’m really proud of it. I always come back from Japan with yet another piece of rustic Japanese pottery to add to our home collection, which I regularly use in the kitchen…the crustier and…

    Mar.08

    A Taste of Culture SETSUBUN

    Mar.08 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 Mora Chartrand

    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 Noriko Nakane

         

    Oct.03

    Jimbocho Den Part.1

    Oct.03 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 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 David Israelow

    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, 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…