5.9 C
Hiroshima, Japan
Wednesday, Jan. 16, 2019

Let’s Make Umeshu!

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?

Cold, Sweat, and Soup!

Lauren Frederick is back with her bi-weekly wisdom to keep you healthy and active this winter. Check out her latest article for a fun, music-filled workout and a hearty Japanese soup recipe. You won't be disappointed.

Seasonal Eating in Japan: Somen Noodles

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!

Seasonal Eating in Japan: Daikon recipes

It’s daikon season folks! Daikon, or Japanese radish, will always mysteriously find its way onto your plate, be it in a sushi shop’s fancy stringy garnish or the oden tub next to the cash register in pretty much any konbini in Japan. It’s also a school lunch favorite. Like it or not, you are probably eating daikon almost everyday or at least every week. This Halloween, I went to the Sera Daikon Festival, where I saw just how much Japanese fancy their daikon. Fall is the season when the vegetable is firmest and sweetest.

Eating to Keep Cool and Energized During Japanese Summer (or, Centuries...

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.

Seasonal Eating in Japan: Dried Persimmons

Wondering what to do with that big pile of persimmons a co-worker gave you? Drying persimmons is super easy and they're really delicious! Here's how to do it.

Seasonal Eating in Japan: Kabocha Soup Recipe

Late summer is the prime season to eat kabocha. This green Japanese pumpkin is actually a winter squash very similar to the American buttercup squash. The deep orange flesh of the kabocha is sweet and can be used in numerous recipes. You will often see long and thin slices of kabocha in vegetable tempura alongside the onions and mushrooms.

Seasonal Eating in Japan: Making Tsukemono

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?

Tabemono Time: Meal Planning & Jar Salads

Scrambling for some quick and healthy meal ideas? Look no further! Abigail Clark from the Toyama Tram has you covered. Read on to learn how to make your very own jar salads.

Humble Beef Stew

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.