Posts Tagged ‘ginger root’

Mizore, which literally means “sleet” in Japanese, is also a culinary term used to describe clear soups or nabe-mono into which finely grated daikon radish has been stirred.  Ae stands for Ae-mono, one of the basic categories of Japanese cuisine in which small-cut ingredients (often cooked vegetables such as spinach or green beans), are tossed […]


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 […]