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Nanbanzuke literally translates to “pickled southern barbarian”! The dish is pickled (tsuke or zuke) in a style reminiscent of Mediterranean cuisine, notably that of the Portuguese traders in …

Jibu-ni is a representative of Kaga ryouri, the regional cuisine of Kanazawa in Ishikawa prefecture, on the west coast of Japan. It spread from samurai families in …

Winter is just starting to melt away, and if you live in a place where snow is an inevitable part of the season, you also …

Miso is an ingredient that has long been a staple in Japanese cuisine. Full of protein, fibre, nutrients and antioxidants, miso is a fermented condiment …

Although fish (in particular sushi) has a stronger association and a longer history of being eaten in Japan, poultry has been part of the Japanese …

Tsutsumi-yaki means cooked package. It is most likely based on houshou-yaki, a traditional cooking method in which the main ingredients were wrapped in high-quality washi paper. It would be quite rare …

This is the story about how Japanese cooking made me fall in love with white fish, and how white fish made me fall in love with Japanese …

Hamburg steak! That’s the real name friends! For someone who’s taught English as a second language in Japan, “hamburg” is one of those Janglish words …

Lotus root, known as renkon in Japanese, is the underwater rhizome of the aquatic lotus plant. Slice one open sideways and you’ll find a bunch of holes. …