Archive for the ‘Vegetables’ Category

One of the foodie groups I belong to was doing a lasagna competition for fun. I wanted to participate, but I didn’t have the skills, the tools, the training, or the experience that most of the others had. I’ve had lasagna a few times, and I like it. But it doesn’t even have a minor […]


Once upon a time long, long ago… (Well it wasn’t that long ago… it was actually yesterday). One of the greatest translators of our time had her nose to the grindstone, working out an English version of a Japanese document that might very well bring about that elusive ideal: World Peace. But the thing about […]


Ginger Root (Zingiber officinale, or “Shoh-ga” in Japanese) appears in Japanese cuisine in many forms, but I’d always thought of it as an ingredient that worked its magic in the background, seldom– if ever– in the foreground of a dish, and certainly not as the star of the show. My awareness of ginger root began […]


One of the few food-related traditions that I inherited from my childhood home is “o-zoni,” or Japanese New Years Soup. The “o” is an honorific, so from here on I’ll refer to it as zoni. Zoni is a soup containing mochi rice cakes, and for the first 30 years of my life it never occurred […]


This is my own twist on a traditional Japanese sweet potato snack called Daigaku Imo, which involves deep-frying chunks of sweet potato and coating them with a sweet syrup. Ingredients: Satsuma Sweet Potato, 1 large oil for deep-frying for the sauce: water, 1/3 cup sugar, 1/4 cup butter, 1 or 2 Tablespoons fresh ginger root, […]


I learned to appreciate root veggies only after my mother, who had moved back to the US after 30 years in Japan, spoke longingly of Japanese root vegetables. Fall makes me crave root veggies, and this is what I happen to have on hand today: Three Satsuma Sweet Potatoes Several Burdock (gobo) roots 1/2 Daikon […]


Sushi Jewels

27Sep09

I had an urge to make something pretty today, a rehearsal for a Christmas buffet perhaps, and as always, I scrounged around my refrigerator and pantry to see what I had at hand. This is what I came up with. You could say that it’s my take on a dish called Temari Zushi, which I’ll […]