A Japanese Version
Congee with Egg 卵入り おじや
2 tablespoons chopped Green Onions Continue reading
A Japanese Congee 鶏肉 おじや
This is a basic Japanese recipe for Congee.
There is another kind of Congee called in Japanese Ojiya おじや , which refers to a rice porridge made typically with cooked Rice, to which Soy Sauce or Miso has been added. Continue reading
Like many words related to Rice culture, the word Congee appears to come from an Indian language, in this case, from Tamil kañci. The term is said originally Continue reading
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 
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
A Fanfare of Chopsticks
The World’s Best Cooks
“There would have been universal insistence, with a fanfare of chopsticks, upon irresistible Chinese food.” — Richard Hughes 
“It would not be an overstatement to maintain that the Chinese are the best cooks in the world.” — V. R. Burkhardt 
Chinese food is everyone’s favorite cuisine, it seems. This holds true whether you are chef, foodie, food writer, or ordinary eater.
It is true not only in China, but Chinese food is hugely enjoyed in Japan, Australia, North and South America, and Europe. These days, excellent Chinese food is increasingly available in the Middle East and Africa, as restaurants open to serve expatriate Chinese workers in those regions. Continue reading
The Film Critic and the Rice Pot
Fifteen Minutes More Under the Futon
Is it better to cook rice in an automatic electric rice cooker or by one of the traditional methods?
Film critic Roger Ebert had a Continue reading