A rice cooker is convenient and surefire for making good rice every time. A donabe, or gohan-nabe is an earthenware pot for cooking rice. Getting the amount of heat and time right can be tricky, but once mastered, it produces tastier rice and rice dishes. In a donabe, I cooked my fresh, Kyoto takenoko (bamboo shoot) with rice to make…
In addition to sakura, springtime is the season for fresh bamboo shoots, or takenoko, in Kyoto. Asahori, or ‘dug up early this morning’ is common to see on signs and labels in the stores. Even though takenoko is very fresh, it still must be precooked to remove the harsh astringency from the young and tender shoot.
How to Cook Fresh…
Sea Bream Japanese Feast: Tai Sashimi, Tai Meshi, Tai Nitsuke 鯛
Sea bream, or ‘tai’ in Japanese is one of the best loved fish and an important symbol in Japanese culture. It is in season in the spring and is called the ‘King of Fish’ in Japan. A whole tai is quite expensive and is enough for an…
Yuzu Kokuto (Okinawa Brown Sugar) Marmalade 柚子黒糖マーマレード
I think I may have outdone myself here. Now I LOVE bread, and I LOVE butter and sugar and of course I LOVE yuzu. I put it all together. We made yuzushu (yuzu liqueur) recently and the yuzu fruit is only steeped for a short time and still has plenty of…
Grilled Hon Maguro Nodo ‘Tuna Throat’ Kasuzuke 本まぐろ ‘のど’ 粕漬け
What do you do when grilled ‘kama‘ fish collars no longer do it for you? Try fish throats! Yes, throat! (I had never even heard of this one.)
I spotted these beautiful slices of maguro tuna throats in the store the other day and knew I had…
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