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Noodles and Rice

May 3rd, 2006

Ingredient Spotlight: Katsuo-Bushi

And here it is, katsuo-bushi, the indispensable ingredient that gives life to Japanese dishes seasoned with or cooked in dashi.
Katsuo-bushi is made from the tuna-like skipjack (scientific name Katsuwonus pelamis), or bonito, a member of the mackerel family. The Japanese have been steaming/boiling and drying this fish since the fifteenth century and […]

By Stef -- 1 comment

May 3rd, 2006

Cooking Tutorial: Dashi

Japanese dashi is one of the easiest things to learn to make, and one of the most important as well. Because it is the cornerstone of most Japanese soups and sauces, where it serves as both stock and seasoning, making a good pot of dashi is a must in every Japanese food enthusiast’s repertoire.
The […]

By Stef -- 1 comment

May 2nd, 2006

Japanese Lemon-Simmered Squash

Tags: asian-cookery, asian-cuisine, Asian-food, elizabeth-andoh, japanese-cookery, japanese-cooking, Japanese-cuisine, japanese-food, shojuo-tsuji, soy, squash, washoku

By Stef -- 1 comment

April 26th, 2006

Harumi, “Japan’s Martha Stewart” Comes A-Visiting

Harumi Kurihara, author of Harumi’s Japanese Cooking, is currently
in New York promoting her book. I’ve been waiting to get it, eager to compare with Elizabeth Andoh’s Washoku. Ms. Kurihara is a native of Japan, while Ms. Andoh is an American who has lived in Japan for many years and has married into a […]

By Stef -- 0 comments