…but Kanako never finds time to add new recipes anymore.
In the meantime, you can still enjoy the Recipe Photo Index, though!
It’s pretty much an online cookbook at this point…
Chilled Udon Noodles Sea Kelp Rice Topping Gobou fries Minced Chicken over Rice
Grilled Aubergine Mock Pork Roast with Tea Seasoned Rapini Ginger-flavored rice
Chilled Noodles Marinated Fried Vegetables Noddles with Salad Simmered Mackerel
Shrimp-Lettuce Stir-fry Braised Saury Fillets Lotus Root Dumplings Azuki pound cake
Inari Sushi Seasoned Okra Pickled Turnips Tofu Salad
Cabbage Pancakes Raw tuna on rice Salmon roe with daikon Fried Mackerel
Potato Salad Ginger flavored stir-fry Garlic-sprout stir fry Miso soup with tofu
Simple hot pot Vegetable tempura Bean sprout stir-fry Rice balls
Stuffed peppers Boiled taro roots Green onion miso salad Grilled Pacific Saury
Hijiki Seaweed Stew Clear egg-drop broth Rice with shiso leaves Miso soup with pork
Classic spring rolls Potato pancakes Chicken vegetable fritters Seasoned spinach
Chicken and egg on rice Japanese Curry Garnished Daikon Radish Chickory rice topping
Stir-fried udon noodles Konyaku scrambled eggs Dainty vegetable salad Rice with chestnuts
Gyoza Potstickers Fried tofu with sauce Boiled mixed vegetables Udon soup with egg
Vinegar based salad Beef stir fry Rice porridge with shrimp Basic white rice
Roasted sweet potato Clear broth with fish Boiled daikon with pork Korean pancakes
Japanese cutlet Miso soup with pumpkin Seasoned spinach Tempura
Braised Burdock Root Bitter Melon stir-fry Boiled tofu with vegetbles Savoury Rice
We’re pleased to announce that, from today, Kanako will be contributing a regular column on Japanese cuisine for Menuism.com – a growing Social Networking Site for restaurant fans. Check out her intro interview here.
And if you’ve just come from Menuism, welcome! We already have 72 detailed Japanese recipes up on this blog – each with step-by-step illustrations – and we add new ones all the time. So there’s plenty to choose from for the aspiring Japanese home cook: just get yourself a good, sharp knife, make friends with the clerk at your nearest Asian grocery store, and get started!
Back in November, we bought this monstruous, one gallon jerrycan of Kikkoman soy sauce at the big Angel Seafoods sale in Montreal. Just to look at the thing in our shopping cart, I couldn’t really imagine how we’d ever finish it.
And yet today, just 92 days later, that jug officially ran out!
That’s an average of 41.2 milliliters a day of soy-y goodness. Or, for the less metrically inclined among you, 1.38 fluid ounces – or 2.8 tablespoons – of the stuff each and every day.
“So you’re from Japan and you love to cook?…we have to make sushi some time!”
You can’t imagine how many times I’ve heard this in the five years since I moved to the West. I think my words must get distorted somehow as they travel through the air, because when I say “Japanese food” people invariably hear “sushi”.
“One day,” I told my husband, “I want to start a Japanese food blog. I’m going to cram it full of recipes, and I won’t put any sushi in it at all!”
Don’t get me wrong: there’s nothing wrong with sushi. It’s great to sit at the counter in a quiet, artisanal sushi bar just near the sea, watching the taisho craft each morsel by hand.
The problem isn’t sushi, the problem is the sushi monoculture in the West: the automatic identification of Japanese cuisine with sushi and only sushi.
And to be more specific, the problem is the nigiri-sushi and maki-sushi monoculture: this strange conviction people in the west seem to have that Japanese people eat sushi rolls and balls of flavored rice topped with raw salmon or tuna every single day.
It’s just wrong!