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

Ginger III

The Many Avatars of Ginger

Cooking Asian dishes with fresh ginger

Ginger

There are more than 400 compounds or phytochemicals in the Ginger rhyzome. Not all the potential benefits of the plant have yet been isolated or discovered. Scientists and medical researchers continue their investigations. These results are unfortunately sometimes neglected by the medical profession in North America.

Since some of the chemical and pharmaceutical properties of Ginger change in the dry form from the fresh form, persons taking Gingermay benefit from consuming it in various forms and combinations. Continue reading