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 |
The Many Avatars of 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.
Posted in Ingredients, Materials and Ingredients |
Tagged amazu shoga, beni, beni shoga, Chinese cuisine, fusion, ginger, ginger salad, ginger tea, gingerol, Japanese cuisine, Nina Simonds, pickled ginger, pink ginger, red ginger, shagaol |