Japanese green tea connoisseurs keenly await the arrival of shin cha (new tea) at market early in May. Although most enthusiasts infuse the tender new leaves with very warm (never boiling hot!) water to make a beverage to savor on its own, my first purchase of shin cha each year is set aside for ocha-zuké,…

Dear friends, colleagues and those who have expressed an interest in the FOOD & CULTURE of Japan: Kogomi (fiddlehead ferns) and other sansai (mountain vegetables) are foraged from woodland areas in Japan just as snow begins to melt and the promise of spring is in the air. Bitter foods such as sansai play an important role in Japanese cookery. For…

by Elizabeth Andoh Dear friends, colleagues and those who have expressed an interest in the FOOD & CULTURE of Japan: The Japanese have a fondness for ranking things. There are endless lists known as BANZUKÉ for sports (Sumo wrestling banzuké is the most well-known), for TV personalities, for onsen (hot springs) hotels and other travel…

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…

While growing up in New York, I took lessons at The Art Student’s League on Saturday mornings. After class I would meet my father for a late lunch. His office was a few doors down from the Plaza Hotel (where Eloise had taken up residence in 1955) in the building next to Prexy’s. The burger…

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…

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…

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…

TSUDOI 集 means “get-together” in Japanese… it is the opposite of social distancing. Here in Japan, the mandate for social distancing is worded differently. We are cautioned to avoid MITSU no MITSU (三つの密) or 3 kinds of situations (that begin with the same calligraphy, MI ) : MIPPEI (密閉）– poorly ventilated spaces, MISSHU（密集）– crowds of…

Some people call them OMUSUBI, others call them ONIGIRI, the Japanese language today has two words for pressed rice bundles. Both begin with an honorific “o,” showing that rice, no matter what you call it, is a food to be honored. Each of the words, onigiri and omusubi, derive from verbs that describe the compressing…