Tag: Japanese cooking

Cluster of Enoki mushrooms

Kitchen Secrets

Getting your chopsticks around by Melissa Feineman Have you ever walked around a Japanese supermarket…

Japanese cooking

by Kanami Egami Somen is a very popular light summer dish made from white wheat…

Japanese cooking

by Kanami Egami Cabbages are available in Japan all year round, but the best season…

Japanese Cooking

by Kanami Egami We would like to introduce one of the most popular and familiar…

Table Talk

with Donna Sweeny Japanese Family Cooking One of the cardinal princi­ples of successful business is…

Suki Yacking

with Elizabeth Andoh ” ‘Tis the season to be jolly…” and also to eat well.…

Suki Yacking

with Elizabeth Andoh The Right Way to Cook Sukiyaki at Home—& More ONE-POT COOKING (NABEMONO)…

Suki Yacking

with Elizabeth Andoh A Few Favorite Fall Fungi Goodies Most Japanese feel that the fall…

Suki Yacking

Healthful Tofu: More than Soup Decoration with Elizabeth Andoh Perhaps one of the best known…

cold-somen-noodles

Eat Cool In Hot Weather!

Suki Yacking with Elizabeth Andoh (Tokyo Weekender, July 1975) The hot and humid weather is upon…

33 Shares

Suki Yacking

There is a very special and wonderful appliance in Japanese cooking, crushing, grinding, blend­ing and…

Suki Yacking

with Elizabeth Andoh Spring has come, the cher­ry blossoms have vanished and yet another school…

Suki Yacking

with Elizabeth Andoh Abura age (pronounced ah-bu-ra ah-gay) is fried bean curd (tofu). Its appearance…

Powered by ENGAWA K.K.


© 2017 Tokyo Weekender - All rights reserved