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: 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: Udon Noodles

When I first arrived to Japan years ago, my friends took me to a chain restaurant where udon (wheat) noodles were made behind glass windows in the front of the store. I had only eaten dried udon before and I just couldn't get over how delicious these these noodles were in comparison. Fresh udon is super... Continue Reading →

Washoku Wednesday: Kaki (Persimmons)

Thanks to Courtney for finally giving me some inspiration on what to do with the persimmons I was given! Another favorite fall fruit in Japan is kaki, or persimmons. The sweet, lightly spiced pulp of persimmons is perfect for fall-time baking or enjoying fresh. However you must be careful which type of persimmon you are about... Continue Reading →

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