Lining the back alleyways of the Minami district of Osaka there are dozens of small restaurants that just serve fugu -- blowfish -- world-famous for its potentially fatal flesh. Outside these shops there invariably rests a wooden board of some kind that is plastered ...
Culinary standards are often determined by prosperity. In Japan's past, food was not always as abundant as it is now. In lean harvest years, there was no rice to import from foreign nations and no cheap vegetable stocks to rely on when the local ...
Pickling is one of the oldest methods of preserving the flavor and nutrients of fresh vegetables. In Japan, pickles (tsukemono) are classified by the main ingredient, the pickling medium and the length of pickling. Most pickles are vegetables but sometimes meats and fish are ...
The current watchwords for trends in Western cooking are fresh and local. The chef's ideal is to use ingredients harvested as close as possible to the site where they will be transformed into a meal. While modern greenhouse-farming techniques have certainly extended the growing ...
A samurai party — pungent as daikon radish their conversation! — Matsuo Basho (1644-1694) By a wide margin, more land in Japan is devoted to the cultivation of the humble daikon than any other vegetable crop. This said, it is not surprising to see the vegetable influence ...
From behind the big punch bowl, in the lower cupboard of the cabinet that dominates the dining room, Reiko pulls out the lacquered vessels. They are coal-black, with bright gold-and-silver images of pine boughs, bamboo stalks and plum blossoms. She remembers being told as a ...
Even if preparing other Japanese New Year's dishes seems beyond your ability, you can't go wrong with toshikoshi ("year-crossing") soba, the noodles eaten just before midnight on o-misoka, New Year's Eve. The traditional list of New Year firsts in Japan is long. From hatsumode ...
Salted herring roe, kazu no ko, has been a staple of northern climate native fishing populations for as long as man has been casting a net into the ocean. Tribal groups in Alaska, aboriginal Scandinavians and the indigenous groups of Northern Japan have long ...
The o-sechi foods of the New Year exemplify traditional Japanese cuisine, utilizing the fruits of the mountains and the bounty of the ocean to celebrate all of the gifts that nature provides. Nowhere is this land-and-sea pairing more evident than in the classic sanshu-zakana ...
I have cooked dried beans in the past — lots and lots of dried beans — but have never taken as much care as I now do when I prepare kuromame, the elegant sweetened black beans eaten during o-shogatsu, the New Year celebration. The ...
