Archive for the ‘Vegetables’ Category

Tempura is one of those dishes that I get a strong craving for every once in a while, and which I tend to order on the rare occasions I eat out. But I’d never been able to imitate the awesomely light and crispy coating that the professionals seem to effortlessly produce. That is, until I […]


Hokkaido is famous for our delicious asparagus, and freshly-harvested asparagus is one of my favorite vegetables (it’s nothing like canned, frozen, or old asparagus!!). But I have a friend who sends me a big box of just-harvested asparagus every spring, and eating it all up before the flavor drops is always a challenge. This year […]


Lately I’ve been substituting tofu (soybean curd, not soy milk) for water or other liquids in various standard recipes, and I find that there is invariably an improvement in flavor and texture. My experiments started when I used silken tofu (kinugoshi) instead of water to make the rice-flour dough for my shiratama dango desserts. Since […]


This is an example of unsophisticated home-cooking that makes up for its lack of visual pizzaz with wonderful flavor and texture. Age-bitashi is a dish in which the main ingredients have been deep-fried, then soaked in a flavorful broth. The main ingredients of this particular Age-bitashi are Jakoten (http://en.wikipedia.org/wiki/Jakoten) and Sato-imo (taro) which are plentiful […]


It’s hard for me to believe that Japan is the only country where burdock root is eaten as a vegetable, but I’ve read it and I’ve heard it time and time again, so I guess it’s true. I have a great respect for root vegetables, especially the ones commonly used in Japanese cooking, including daikon […]


Burdock root is a very familiar ingredient in Japanese cooking, and is apparently just as popular in Korea and (according to Wikipedia) Italy, Brazil and Portugal. It is low in calories, and high in minerals and dietary fiber. I was at loss how to explain the taste, so I’ll just quote from Wiki: The root […]


Ingredients: Turnips w/ leaves attached…………….4 Lemon……………………………………………..1 Salt………………………………………………..2/3 teaspoon Directions: 1. Peel and quarter the turnips (lengthwise), and then slice each quarter into thin triangles. Coarsely chop the leaves. 2. Slice the unpeeled lemon in half (lengthwise) and then slice each half into very thin half circles. 3. Place (1) and (2) into a sturdy zip-lock […]