09.17 Flavorings: Myoga Japanese Ginger, Shoga And Garlic

MMyoga Japanese Ginger

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09.17 Nabe/Nabemono: Japan's Favorite Simple Yet Satisfying Hotp...

NNabe hotpot dining must surely be the most convivial way of eating ever invented. The guests gather around a heavy metal pot suspended over an irori hearth, or just at a tabletop electric or gas stove, the beer and sake flow, the conversation never slows, and as the mixture begins to bubble and simmer, the room heats up, the hosts bring more tasty beverages, and an irresistible smell of slowly coo...

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09.17 Meat Eats: Butaniku Pork, Venison, Wild Boar and Horse

BButa is the pig, butaniku is pork. Eaten in Japan since the Edo period, the Yorkshire, Berkshire and Hampshire breeds of pig are preferred. In Okinawa the ears are served as a delicacy mimigaa while in Kyushu the carcass is especially prized for the tonkotsu pork broth ramen noodles from Hakata/Fukuoka.  More generally, however, it is eaten as tonkatsu pork cutlets, in pork shabu-shabu, stewed, or...

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09.17 Meat Eats: Toriniku Chicken and Jidori Local Varieties

Here in Japan, the chicken itself is called niwatori. Once it has been despatched into the next life, the remaining fowl meat is described as toriniku, or, in common parlance, tori. Tori is also the generic word for bird, any bird. It’s the tori in yakitori, for example.

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09.17 Meat Eats: Gyuniku, Wagyu Japanese Cattle, and Kobe Beef

Gyuniku Beef

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09.17 The Hamo Pike-Conger: Fine, Fearsome, Flavorful

T旬の物 he Food File: Shun no Mono: Hamo Pike-Conger

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09.17 Condiments And Flavorings: Shichimi, Yuzu And Yuzu Kosho

SShichimi-Togarashi Seven Spice Mix This popular spicy condiment for noodle dishes and nabe hotpot dishes literally means the ‘seven-taste pepper’. Often it is simply abbreviated to shichimi. It is frequently sprinkled onto hot soba and udon noodle dishes and soups, and yakitori grilled chicken and other poultry dishes. As with yuzu kosho (see below) this gives the lie to the fact that Japanese foo...

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09.17 A Brief History of Japanese Cuisine: 400 Years of Heian-Er...

The Wages of Peace: Heian-period Japan’s Food Culture Thrives, Transforms

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09.17 Konsai Root Vegetables: Yamaimo Japan's Tasty Energizing Y...

YYamaimo or yamanoimo yam grows wild in the mountains, its roots running very deep, requiring long and patient hours of digging before the vegetable can be prized out of the earth. The most-prized variety, a wild yam called jinenjo is particularly difficult to uproot. You need to dig a human-sized hole to get the entire thing out of the ground. I’ve watched it done.

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09.17 A Brief History of Japanese Cuisine: the Jomon Plat du Jou...

FFrom Jomon to Nara: Feasting at the Ancient Table  

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09.17 Condiments And Flavorings: Wasabi Japanese Horseradish

These days wasabi Japanese horseradish has made it onto the global culinary stage, but beware, beware, beware. Like may of the finest things in life – art, diamonds, narcotics, banknotes, Buddhist statuary – for every genuine item there are countless fakes and pale imitations, peddled by mercenaries rogues out to relieve you of your precious coin. So it is with wasabi.

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09.17 A Brief History of Japanese Cuisine: Enter the Yayoi Rice ...

The Yayoi Years: Enter the Rice Paddy, and the Chinese

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