Tag: Japanese recipes

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 Ameno may be loosely described as the Japanese equivalent of salads. Two…

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…

Suki Yacking

Eggplant Dishes: Ideal for Summertime with Elizabeth Andoh August is eggplant month. Called nasu in Japanese,…

cold-somen-noodles

Eat Cool In Hot Weather!

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

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…

Suki Yacking

with Elizabeth Andoh Ricе is very important to the Japanese—in fact, the word gohan means…

Suki Yacking

with Elizabeth Andoh  (This column completes the recipe for Gomoku Zushi, which appeared in Suki-Yacking…

Suki Yacking

with Elizabeth Andoh  The word gohan means both “meal” and “rice” which indicates just how…

Suki Yacking

with Elizabeth Andoh Have you ever wondered just what it is that the average Japanese…

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