Ayu lives in streams in Japan, and it is considered to be a summer treat in mountain villages. Even though they are not endangered, the fishing is banned from fall to spring in order to protect the resources. From early summer to fall, many people enjoy fishing and eating ayu. Actually, I am not familiar […]
I’ve been plagued with dull kitchen knifes. I bought a decent knife, which was wonderful for a while, but as time passed, the blade got dull. Then I bought a couple of $10 to $15 kitchen knife sharpeners (the type with coarse and fine slots), but they didn’t do the job. Next, I bought a […]
You might have seen bottled salmon flakes at a refrigerated section in a Japanese grocery store. It is cooked, flavored, deboned, and flaked salmon. It’s one of the popular convenient item in Japan, as you can eat it right out of the bottle. I rarely buy it in Japan, where fresh cut of salted salmon […]
People tend to think it takes time to cook Japanese food. The answer is yes and no. Just like any other food in the world, you could spend all day to prepare everything from scratch, but we don’t have such luxury every day. The trick is ingredients preparation. There are many things you can do […]
Umeboshi is preserved food, and it reaches to the peak flavor 2~3 years after being made. It is perfectly edible many more years, but eventually it starts drying out. I made umeboshi using apricots last spring, as the fruit of prunus mume is almost impossible to get in New York. For the detailed instruction of […]
Japanese households display a decorated offering called kagami mochi from the end of year through January 7th. I think the closest thing in the Western culture is Christmas wreath. It’s basically two round mochi balls and daidai, a type of citrus, stuck on top of each other. Sometimes ornaments are more extravagant than the picture. […]
Yuzu is Asian citrus fruit, widely used in Japanese cuisine. It’s also used for Chinese and Korean cuisine. You might have not seen it, but it’s getting popular in the United States, as high-end restaurants started to use the fruit in recent years. The characteristic of yuzu is in its rind. Unmistakable unique refreshing aroma […]
Are the fish for sushi different from other fish on the market? The answer is yes and no. In a way, any edible fish are suitable for raw consumption if they are fresh enough. But freshness is not the only factor. When Japanese families in the United States want to eat raw fish at home, […]
Takoyaki pan is a griddle with half-spherical molds to make takoyaki balls. The pans can be cast iron or with non-stick coating. Many takoyaki pans come with attached electrical heating element, just like electric waffle makers. But some of them are just pans to be used on stove top. There is a very similar pan […]
My son has a small appetite. He refuses to eat school lunch, which I truly hope he eats even though I know many kids have numerous complaints. So I had been packing lunch for him. I mostly packed sandwiches, as many American parents do, and I sometimes made onigiri. But he recently complained that he […]
I planted konnyaku “seed potatoes” last spring. They were about 10 of 2″ potatotes. Without much of care, except occasional watering, they grew well. A konnyaku plant looks like a miniature tree came out of the Devonian period. The corpse flowers, we sometimes hear about from botanic gardens, are flowers of konnyaku. Even though the […]
Kinzanji miso is to eat as a side dish. It’s not for miso soup, even though it can be used for cooking. But most likely it’s eaten as is. It’s delicious on top of cooked rice or with fresh vegetables, such as cucumbers. When the last time I made kinzanji miso, I let it spoiled, […]
Subscribe to Blog via Email
Japanese Food Shopping Companion
Instruction video is located under “HOW TO” tab below. This...
(The instructional video is under “HOW TO” tab.) The older...
(The instructional video is under “HOW TO” tab.) Sakuramochi is...