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Shell-shaped sushi (Hamaguri-zushi) for Girls' Festival
From the archives, originally posted March 2, 2007. These delicately colored sushi are a great way to use __usuyaki tamago__. I know I've been re-posting things from the archives a lot lately, but I...
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Tamago dofu: Cold savory egg custard
(From the archives - something cool and easy, perfect for the summer. Originally published in July 2008.)Previously, I explained how some dishes that are not tofu are called -tofu, because of the...
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Goya Chanpuru or Champuru - Okinawan Stir Fry With Bitter Gourd
My latest Japan Times Japanese Kitchen column is about bitter gourd or bitter melon, which is a major part of Okinawan cuisine along with tofu, pork, and other things. As I explain in the article,...
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The history of ranking restaurants in Edo, plus eggs in Japan
I have 2 new articles in The Japan Times this month. The first one is my regular monthly Japanese Kitchen column. This time it's about eggs in Japan, the propensity for eating them raw or barely cooked...
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Tenshinhan (not Tien Shinhan) in The Japan Times
My latest Japan Times Japanese Kitchen article delves into the subject of chuuka (中華) cuisine, or Chinese-style Japanese food. As I explain in the article, just like yoshoku or yohshoku is European...
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