Dear friends, colleagues and those who have expressed an interest in the FOOD & CULTURE of Japan:
In Japan, April is the time for new beginnings — the start of a new school year, a new fiscal year, and changes to to many established programs on TV, radio and other media outlets. In tune with this custom, I’ve made some changes at A Taste of Culture this month.
I have launched Kitchen PROJECTS, an opportunity for everyone to explore and practice Japan’s kitchen wisdom in their own kitchens. The projects are self-paced and can be started (or paused) at any point.
Each time you access the Kitchen PROJECTS page six projects will be displayed at random in a rotating slider. Click on what captures your interest. Or, in you prefer, search or scroll through the entire list (there are of dozens of projects to choose from) and select what appeals to you.
A Taste of Culture PROGRAMS
A Taste of Culture offers custom workshops for visitors and residents who wish to learn about Japanese home-style cooking and prepare it for themselves. Details here.
For on-going inspiration and instruction in preparing Japanese food for yourself and others, visit KITCHEN CULTURE.
For those who want to explore and practice Japan’s washoku wisdom in their own kitchen, visit Kitchen PROJECTS.
Regardless of where you reside, I hope you remain interested in Japan and its food culture.
Other changes at A Taste of Culture:
- Although I will continue to post to Elizabeth Andoh’s Taste of Culture Facebook page, I will be closing Kitchen Culture Cooking Club on Facebook. I launched this free, interactive experience under the name “Tsudoi” during the pandemic, shifting to KCCC in 2022. I thank everyone who patiently journeyed with me through those transitions.
- I have started posting to Instagram; please follow me there.
- I have closed my Twitter/X account.
URUI (Hosta sieboldiana) is in the lily family. It has been cultivated in Japan since the Edo period (1603-1868) though young shoots of wild urui have been foraged for food for thousands of years. In Japan, urui is a sign of spring to be savored at table.
Its spring and tender takénoko (bamboo shoots) begin to push their way through the earth and appear at market.
Its time to indulge in Takénoko-Zukushi, a banquet of glorious bamboo shoots prepared in a multitude of ways.
Two-Session Tsukémono Workshop
June 27 (Friday 6:30-8:30 pm) &
June 28 (Saturday 10:30 am-4:00pm)
Essays by Elizabeth Andoh for The Japanese Pantry, an online store dedicated to making the best quality artisanal Japanese ingredients available to cooks in the United States.
Check out my latest recipe contribution for Turnips with Crumbly Chicken Sauce.
WASHOKU ESSENTIALS bi-monthly column in the Japan Times.
Most recently about UDO vegetable with KIMIZU sauce
Episode 341 (Sept 10, 2024) is about the language used to describe food textures … mouthfeel is often the most challenging element when trying new foods.
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