By Kylie Skelton
The recent stormy weather makes me feel that autumn is definitely approaching. This is the sort of weather that inspires you to stay indoors, curl up with a good book or movie, and just relax. It also makes me crave a pot of stew, something hearty, rich, and filling – comfort food, in short. So, if the weather keeps you inside, or you simply feel the urge for something tasty at home, give this recipe a try.
Bananas, gotta love ‘em. They are the perfect on-the-go breakfast. They are a healthy, no-fuss snack. They are the only affordably priced fruit in all of Japan. Even when left on your counter a few days too long and they’ve turned black, kind of squishy, looking sad and a little less than appetizing—they are actually in the perfect state to make some bangin’ banana bread!
Take advantage of the bounty from the Inland Sea with this simple recipe for kakigohan, or rice with oysters.
August, one of Japan’s hottest months, has just arrived. Wouldn’t it be great to enjoy a refreshing drink in this heat? Why not try something Japanese, like umeshu?
I toss and turn all night in the prickly heat. My muscles can barely push down the pedals of my bicycle. At school, my thought processes move at a glacial pace, despite my flushed cheeks and the sweat trickling off my forehead.
The pickling containers are out at the hardware store, the farmer's markets are abounding with amazing vegetables...How about joining the rest of the Japanese housewives and start pickling?
Japanese summers are a hot and sticky business, so hot that you often don't feel like eating anything. Somen noodles are the perfect fix for the summer funk. It's THE simple, refreshing meal beloved by all Japanese. Somen can be eaten cold or hot, but the cold version is the perfect food to fight the summer heat. It's also extremely easy to make. No culinary degree required!
Ratatouille is the epitome of French gastronomy, yet it's the perfect recipe for Japan if you want to use the fresh summer veggies that flood the supermarket during the summer. Japan produces amazing eggplant, and ratatouille is the perfect dish to make with them.
Making umeshu, or plum liquor, is a highly orchestrated and seasonal activity in Japan. Walk into any supermarket at the end of May and you are bound to see a display of glass or plastic jugs, plums, rock sugar and cartons of mysterious alcohol that you can use to brew your own batch of this sweet yet sour beverage. It's the perfect umeshu kit just waiting for you.
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