Dear friends, colleagues and those who have expressed an interest in the FOOD & CULTURE of Japan:
Using all edible portions of an ingredient as well as preparing the same ingredient in multiple ways at the same meal are common culinary practices in Japan. This approach to food preparation results in tsukushi (“consume entirely” 尽くし) menus that use food fully while glorifying the best of whatever the season has to offer.
Enabling cooks to make the most of whatever resources they might have on hand, tsukushi menus are frugal and efficient. The tsukushi approach ensures that anyone (you do don’t need to be Japanese) can make any cuisine (not just Japanese food) more proficiently.
At this time of year in Japan, takénoko-zukushi (multi-course menus featuring bamboo shoots) are especially glorious. Pictured above: Tosa Ni — tender bamboo shoots simmered in a smoky broth (top, left); Kinome Aé — bamboo chunks tossed in a tongue-tingling sanshō pepper sauce (top, right); slices of Sashimi served with freshly grated wasabi (lower, center).
A single bamboo shoot can be broken down into different segments, each with its own distinct texture and flavor profile. Discover lots of ideas for transforming the various segments into finished dishes when you visit PROJECT Cooking with Bamboo Shoots.
A Taste of Culture
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.
Regardless of where you reside, I hope you remain interested in Japan and its food culture.
For inspiration and instruction in preparing Japanese food for yourself and others, visit KITCHEN CULTURE. To explore and practice Japan’s washoku wisdom in your own kitchen, visit Kitchen PROJECTS.
うるい・Urui
Urui (Hosta sieboldiana) is in the lily family; it is often planted as an ornamental in gardens. It thrives in damp soil in areas of partial or dappled shade. 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.
Flower-Inspired Rolled Sushi
Use your imagination to create rolled sushi inspired by flowers. To get you started, I’ve included some basic recipes for making tartly seasoned sushi rice, and shaping it.
Menu planning is a way of thinking about food that goes beyond individual recipes. It helps you organize food choices that will optimize whatever time and effort you can put to the process of making a meal.
Join the live ZEMI webinar with Elizabeth Andoh
May 23rd (Japan) May 22 (USA)
Purchase your ticket
WASHOKU ESSENTIALS is a bi-monthly column in the Japan Times.
Most recently about sekihan (sticky rice with adzuki beans), served on festive occasions because of its red hue, a color associated with good fortune in Japan.
WASHOKU KITCHEN WISDOM
essays & recipes are posted to The Japanese Pantry, an online store dedicated to making quality artisanal Japanese ingredients available to cooks in the United States. My latest contribution, Part Three, is Miso-Slathered Broiled Tofu Enjoy!
器 UTSUWA:
Vessels used to serve Food & Drink
Culinary Historians of New York hosted an online webinar with Elizabeth Andoh on October 22, 2025. To listen, and download printed materials related to the presentation, click on the image here
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.
Prefer video-based learning? Join me on CRAFTSY
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