Black sesame adventures

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 tofu). Goma dofu is made from ground sesame milk and uses kuzu or katakuriko (potato starch) to help the ‘tofu’ set. I discovered it in Kyoto […]

Pickle your own ginger

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 fresh ginger” — like you might find at a regular supermarket. Young ginger, or shin shoga (shin = new, shoga = ginger), still has its […]

Maitake gohan

As someone living in California I have no right to complain about winter vegetables. My local farmer’s market runs year round and supplies me with fresh kale and squash at a time when my northern neighbors are stuck shoveling snow. That said, I confess it was a welcome change of pace to turn my attention […]

Mochi chronicles: Just mochi

While there is no real substitute for mochi made by pounding mochi (glutinous) rice there is something to be said for the easy substitute provided by these two recipes. Both recipes use mochiko (mochi flour) to generate a final product that is softer than traditional mochi but very delicious and also usable in other recipes like […]

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