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2012-10-12

Nukuyakko, hanaho to jako no irini-zoe / warm tofu topped with saute-simmered perilla flowers and young dried sardines in broth

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Aromatic perilla leaves and flowers make a nice topping for tofu. Young dried sardines add some crunch.
2012-10-11

Warabi no shiozuke, shionuki / salted bracken, desalination

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You can preserve fresh warabi bracken in salt for a year-round supply. Salt-preservation is one way to neutralize the harmful substance in w...

Warabi to age no nimono / bracken and thin deep-fried tofu in broth

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A low-key side dish that brings back memories of the old days. This time prepared with salted preserved bracken, and this dish has a contras...
2012-10-10

Saibashi, moritsukebashi, toribashi / cooking, plating, and serving chopsticks

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Once you master the technique of maneuvering chopsticks, they become like a second set of fingers when cooking and serving. Saibashi co...
2012-10-05

Ninjin no gomazuni / carrot simmered in vinegar soy sauce with sesame seeds

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Slightly sweetened vinegar highlights carrots’ soft sweetness. Make this dish ahead of time, as the full sweetness comes through after it co...
2012-09-29

Kinokojiru (miso-jitate) / assorted mushroom soup (miso flavor)

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A variation on mushroom soup using assorted mushrooms. Sauteing mushrooms first in sesame oil brings out their mellow flavor together with a...
2012-09-27

Fukashiimo / steamed potatoes with butter

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A typical dish to enjoy the fresh harvest of the year. Usually eaten as a snack.