Nov.08

SURIBACHI: Groovy Grinding

Nov.08 Elizabeth Andoh

Every food culture is challenged to find ways of transforming unpalatable, indigestible foods into nourishing, tasty fare. Grinding and crushing is often part of that transformation process, helping to release nutrients and flavor otherwise locked into grains, seeds, leaves, bark, nuts, roots and tubers. A variety of tools have been developed throughout the world to…

Oct.18

Toko Shinoda’s calligraphy at its best

Oct.18

When I was producing calligraphic specimens of the words I particularly liked – the words like 「flame」, 「river」「tree」and 「snow」, Felt chagrined that they were not of my own creation. I became unbearably envious of those who created such words. As feeling envy for others constituted a gross breach of ladies’ code, I decided to someday…

Oct.13

MUCH ADO ABOUT MASKS

Oct.13 Amy Katoh

In Japan, masks ( and prayer!) have been the preferred mode of protection from sickness, allergies, colds and close quarters, airplanes and such for YEARS! Nothing out of sync about seeing a white square surgical mask on the mouth and nose of an elegantly dressed lady, or an otherwise smartly outfitted business man. Masks have…

Oct.03

Kimono: Kyoto to Catwalk, Part 3

Oct.03

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

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.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…