A Poetical Pursuit of Food 
Harmony for the Palate and the Eye
–“All Japanese food needs its setting.” — Sir John Pilcher, H.M. Ambassador to Japan  “I wouldn’t be surprised to see 20 percent of Americans eating sushi as part of their regular diet in 10 or 15 years.” — Boye De Mente, 1987 
Tosa Sake for New Year
Japanese food is one of the great cuisines of the Pacific Rim — and the world. Its popularity is leaping over national boundaries. Japanese cuisine is about Continue reading
Posted in Japan Sphere, The Great Cuisines |
Tagged aemono, Alzheimer's, an, anko, apples, bamboo, bean paste, beef stew, bitter melon, bonito, Boye De Mente, buckwheat, burdock, childhood obesity, children's obesity, chopsticks, Chugoku, Chuto, Clifton Karhu, congee, cookies, curry rice, daikon, David Dodge, diabetes, donabe, egg drop soup, eggplant, electric rice cookers, fermentation, figs, ginger, gohanmono, Grace Kelly, grapes, grilled eggplant, Hitchcock, Hokkaido, Hot Woks n Cool Sushi, Japanese cuisine, Japanese diet, japanese pepper, kabocha, Kajiro Yamamoto, Kansai, Kanto, katei ryori, Kodansha, kushimono, Kyushu, loquats, maguro, maki mono, Mandarin oranges, maneki neko, maru mochi, melons, menrui, miso, mochi, mortar and pestle, mushimono, nabemono, Nara Period, New Japanese cuisine, NHK, Nigirzushi Kansatsu Gakka, noodles, Norma Field, Nouvelle Japanese Cuisine, Obama, Obama maki, ojiya, okayu, Okinawa, omelet rice, peaches, pears, perilla, Peter and Joan Martin, pink ginger, pork cutlets, red ginger, rice dispensers, Ryukyu Islands, sake lees, sansho, sashimi, senbei, sesame, Shikoku, shirumono, Sir John Pilcher, soba, soba sauce, sonoko kondo, soy sauce, strawberries, sukiyaki, sunomono, sushi, Tang dynasty, tempura, togarashi, Tohoku, Tokyo Tabearuki, tosa sake, tuna, udo, umami, umeboshi, University of Chicago, wagashi, Walgreen's, wasabi, whiskey, yakimono, yuzu |
A Fight Against World Hunger
Encyclopedia Knowledge of Soy Foods
“You will be supported in your endeavors. It is just the way the universe works.” — William Shurtleff
Going to Nigeria for the Peace Corps changed William Shurtleff’s life. He learned first hand about Third World hunger.
He knew he wanted to help solve one of the world’s great problems.
Shurtleff later visited Japan to study Zen meditation. He also met his future wife there.
Posted in The Master Chefs |
Tagged akiko aoyagi, burdock, Japanese cuisine, kudzu, miso, shichimi togarashi, shurtleff, soy, soy foods, tempeh, tofu |
These Roots are Not Parsnips!
A Cocktail Ingredient
Burdock Root – Gobo
In the market, bundles of Burdock or Gobo
蒡 look like a stack of brown sticks. About three and a half feet long, and maybe as thick as a forefinger. Sometimes they are tied with a string, so they look exactly like Continue reading
Posted in Ingredients |
Tagged asakusa, burdock, dojo nabe, gobo, heian, Japanese cuisine, joan itoh, karen green, kinpura gobo, loach, mirin, parsnip, prime minister noda, sonoko kondo, taito-ku, tokyo, udo, vegetables |