Kuishinbowl
An exploration of Nikkei culture through food
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Ume plum ‘season’ in the Bay Area
Pauline Fujita
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In early May as the first strawberries are getting everyone excited about fruit again my anticipation is instead devoted singularly to ume plums. Ume season in Japan falls around the […] READ MORE
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2 more ways to help Japan
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We’re almost a month out from the devastating events in Japan and I still feel a little weird talking about something as lightweight as food. But you probably don’t come […] READ MORE
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Sansho: Pan-Asian pepper
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One of the things I love almost as much as eating is taking photos. So it was that I found myself in Kyoto this past summer, snapping pic after identical […] READ MORE
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A call to (bakers’) arms
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塵も積もれば山と成る chiri mo tsumoreba yama to naru Even dust amassed will grow into a mountain. As I try to wrap my head around the scale of the events in Japan […] READ MORE
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Dekopon: Japanese citrus makes American debut.
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Today the planets aligned in my little foodie world. Until a recent trip to Japan, I was completely unaware of the wealth of exclusively Japanese citrus varieties. Most lauded among […] READ MORE
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Kabocha squash soup: Accidentally vegan, intentionally delicious!
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For as much kabocha squash as I’ve eaten, I’ve never thought to wonder about its origins. It is easily the most popular squash in Japanese cooking and is used in […] READ MORE
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Matcha truffles: This one’s for the ladies
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However tedious I find Valentine’s Day here in North America, I still count my lucky stars that I don’t have to do it up Japanese style. On Valentine’s Day in Japan, […] READ MORE
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Black sesame adventures
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Despite being a big tofu fan and an even bigger sesame enthusiast, I am embarrassed to say that it was not until last summer that I discovered goma dofu (sesame […] READ MORE
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Pickle your own ginger
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Recently I was lucky enough to come upon young ginger for sale at Marukai — a local Japanese market. Now, when I say “young ginger,” I don’t just mean “really […] READ MORE
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