Washoku Wednesday: Mirin

Courtney serves up some dishes with mirin this week. Now I know how to use up the bottle I have in my kitchen! Mirin is a staple in most Japanese kitchens. It is a light yellow, low-alcohol rice wine that is used to sweeten dishes. Originally it was served as an alcoholic drink (contains approximately 14% alcohol),... Continue Reading →

Washoku Wednesday: Dashi (Japanese Broth)

Welcome to my newest series, Washoku Wednesday. Earlier this year, UNESCO awarded intangible cultural heritage status to washoku, traditional Japanese cuisine. I love Japanese food. I love to eat it, cook it, eat it, learn about it, eat it .... you get the picture. 🙂 But I don't feel I know as much as I should.... Continue Reading →

Experience: Soba Making (Nagano)

Soba (buckwheat noodles) is everywhere in Japan. If you've been here, you've probably had it at some point - in a sit-down restaurant, at a corner stand, or in a bento on the train. But making it? Not many people can claim to have done that. I was curious about the process behind one of my... Continue Reading →

Blog at WordPress.com.

Up ↑