Washoku Wednesday: Shiso leaves

Courtney cooks up a tasty shiso salad in this month's Washoku Wednesday column! Shiso, or perilla, is an herb that is often used in Japanese cuisine but isn’t well known in the western world. There are two varieties, green and (red) purple, but the uses are very different. Green is added to dishes, salads and more.... Continue Reading →

Washoku Wednesday: Sake

(I don't drink sake, but I do love mixing it with what Courtney describes below as the "trinity of ingredients" for my dishes. Read on for some good ideas!) You’re probably thinking sake, or Japanese rice wine, is a really odd selection for a traditional Japanese food segment but sake is used to create many... Continue Reading →

Washoku Wednesday: Japanese rice

Food blogger Courtney has a great tutorial for us this week on a key ingredient in Japanese cuisine! EDIT: And an apology to both Courtney and all the UJ readers ... somehow, I thought TODAY was Wednesday. But hey - you get your food post a day early this month! 🙂 Again, I am amazed that... Continue Reading →

Washoku Wednesday: Soba Noodles

Soba has become quite the dinnertime staple in the Uncover Japan household. I can't wait to try out Courtney's recipe below! Soba, or buckwheat noodles, are popular throughout Japan and served hot or cold. Many soba dishes are served daily as inexpensive food found at train stations, but some dishes are seasonal or for special... Continue Reading →

Washoku Wednesday: Edamame

I'm excited for this week's post by Courtney on edamame, as this is one food I consistently order out but never make in my own kitchen. I've got some good ideas now! This delicious treat is one of my absolute favorite appetizers in Japan! I love edamame and to be honest, no one does it... Continue Reading →

Washoku Wednesday: Tofu

Courtney serves up some tofu this week, one of the staple's in my own household.  Tofu, or bean curd, is made from soy. Soy milk is curdled and then pressed into blocks similar to how cheese is produced from cow’s milk. Originating in China, tofu arrived in Japan in the eighth century. Tofu can range... Continue Reading →

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