Eggplant with Miso and Sesame / 味噌とゴマのナス

August is Eggplant Month
A Versatile Vegetable

This is one of the popular Eggplant dishes in Japan. Eggplants come in a variety of shapes and sizes.  The little miniature ones called Ko-Nasu are sweet. The larger Continue reading

Fish Grilled with Miso 魚の味噌焼き

A Japanese Classic
Improves Most Fish

Using miso to prepare Asian dishes

Miso

Japanese fermented Soy Bean Paste or Miso 味噌 is known to have many valuable nutritional properties.  It is a major flavor enhancer in Japanese Cuisine.  Continue reading

Barbecued Beef, Korean Style – Bulkogi / 벌크기

Fire and Meat Meet
Korean Barbecue is Quick

Soy Sauce

Soy Sauce

Korean barbecue is distinctive – compared to the long, slow, moist barbecues of other countries, Korean barbecue is quick.

The typical barbecue grill looks something like an inverted wok perforated with lots of small holes. Outside Korea, unless you do it a lot Continue reading

Ginger-Miso Dressing

A Grown-Up Taste
Ginger Meets Miso and Carrots

“The carrot has long been a favorite of rabbits and also of mind, provided it is the tender, young vegetable.” — James Beard

Cooking with fresh ginger

Fresh Ginger

Japanese cuisine, too, has a special place for Carrots, shredded in salads and elsewhere,, as does Thai cooking.  Here’s a salad dressing that combines Carrots with Miso and Ginger.

You can find some very nice versions of this Japanese dressing already bottled for sale in Asian and other supermarkets.  It’s also easy to make at home for very low cost and without any chemicals or preservatives. Continue reading

Japanese Cuisine 日本 料理

A Poetical Pursuit of Food [1]
Harmony for the Palate and the Eye

–“All Japanese food needs its setting.” — Sir John Pilcher, H.M. Ambassador to Japan [2]

“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 [3]

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

Ramen I

The World’s Most Popular Pasta
Marco Polo’s Legacy?

Swung noodles, because of the stretching and the rolling, have a feel and texture cut noodles lack.” — Buwei Yang Chao

Instant Ramen

Ramen, if you count its instant varieties, is far and away the most popular pasta dish on earth

So how did an Asian pasta dish come to surpass its Italian original? We’ll come back to that. Continue reading

Kimiko Barber

Quote

Kimiko Barber
Using Chopsticks to Lose Weight

Using chopsticks to lose weight

Chopsticks – a Tool for Weight Management

“I lost over 10 kilograms and dropped two dress sizes.” –Kimiko Barber

Kimiko Barber had no plans to be a cook or food writer.  When she left her native Japan in the 1970s for the United Kingdom she was going to study serious subjects.

After a stint in a British boarding school, she did study economics and took a first-class degree.  Then she moved into investment banking. Continue reading

William Shurtleff and Akiko Aoyagi

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

Using miso to prepare Asian dishes

Miso

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. Continue reading

Chopsticks and Weight Loss

Using chopsticks to lose weight

Chopsticks – a Tool for Weight Management

Can Chopsticks Help You Lose Weight?

Kimiko Barber thinks so. The Japanese-born British food writer came to this conclusion a few years ago while writing two Continue reading