Food

Agedashi tofu (video) 揚げ出し豆腐

Agedashi tofu (揚げ出し豆腐) is soft tofu coated with potato starch and deep-fried so that the outer shell is crispy. It is typically served with grated daikon, katsuobushi (bonito flakes), scallion, and grated ginger on top. Then tsuyu (sauce) made of dashi, mirin and soy sauce is poured over the toppings and soaks the tofu to enhance […]

THE GOCHISO GOURMET: The ABCs of alcohol

Since my cocktail videos are appearing in the monthly “Nichi Bei Café” segments on YouTube, I thought this might be a good opportunity to rehash things I may have discussed in the past, as these cocktail videos typically run no more than five minutes, not nearly enough time to discuss individual liquors on their own. […]

Pan-fried ginger pork belly from ‘Kodoku no Gurume’ 豚バラ生姜焼き

Featured in the popular Japanese drama “Kodoku no Gurume,” this pan-fried ginger pork belly is cooked in a savory soy sauce base with a hint of sweetness and a touch of spicy ginger. It’s a quick meal that you can prepare in less than 20 minutes. After requests from many JOC readers, I started to […]

THE GOCHISO GOURMET: Portable food

Although I technically now have all the time in the world since leaving the productive workforce, it seems that sometimes I’m still pressed for time. Maybe it’s because I have stepped up my exercise regimen from one hour of cardio on my bike once a week to three times a week, as well as finally […]

Imagawayaki 今川焼き (Obanyaki 大判焼き)

Crispy on the outside and filled with sweet red bean paste on the inside, imagawayaki is a popular street snack in Japan. Snacks come and go, but some are so sweetly good, they are enjoyed generation after generation like imagawayaki (今川焼き). A Japanese snack or dessert with sweet red bean paste filling encased on the inside, […]

THE GOCHISO GOURMET: Waste not, want not

Earlier this year, I decided to make that move to the next chapter in life, namely I retired. Though I’m eligible to make withdrawals to my retirement savings accounts, I decided to hold off until Ms. S also retires, as most of our retirement savings are in standard retirement accounts that are fully taxable once […]

Nikkei from around the world discuss Nikkei food

What is Nikkei food? That was the question the Japanese American National Museum’s Discover Nikkei Website posed to more than 180 Nikkei from 13 countries during an online, multilingual event held Feb. 26.  After a presentation by Shigeru Kojima of the Japanese Overseas Migration Museum in Yokohama, Japan and a discussion facilitated by Denver-based journalist […]

Ginger pork (Shogayaki) 豚の生姜焼き

This is a classic Japanese ginger pork (shogayaki) recipe, tender sliced pork loin in a sweet ginger sauce, ginger pork is one of my favorite homemade dishes. It’s ready in 20 minutes! Ginger pork, or what we call shogayaki (生姜焼き), is a homey Japanese dish. I loved it when I was growing up and still […]

THE GOCHISO GOURMET: Layered and baked goodness

I’m sure everyone has sampled that classic dish that layers flat sheets of pasta with a meat-laden tomato-based sauce interspersed with ricotta, mozzarella and parmesan cheese that’s then topped with more cheese and baked until bubbly and golden. Yes, I’m referring to lasagna. It was first mentioned in a poem in Italy in the 13th […]

Yuzu sorbet 柚子のシャーベット

Have you had tasted yuzu (柚子) before? This citrus fruit tastes like a combination of lemon, mandarin orange, and grapefruit. Yuzu juice and peel are used in Japanese cuisine especially in fall/winter when it’s in season. Having fresh yuzu in the kitchen really excites me not only because they are rare fruits outside of Japan, […]

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