THE GOCHISO GOURMET: Those lesser known soy ‘offal’

We all know about the leading characters created by the humble soy bean, tofu, soymilk and edamame. But from the seeds of Glycine max,  we also derive okara and yuba along with shoyu, miso and aburaage. In some cases, it almost seems like these products are the unacknowledged children of soybeans, the offal. The Offal […]

THE GOCHISO GOURMET: If at first you don’t succeed, soy again

After consuming countless blocks of tofu with shoyu or downing little cubes of tofu in your miso soup, you’ve probably lost interest in adding tofu or other soy products back into your regular diet. I don’t blame you. Tofu doesn’t look exciting. Plain tofu doesn’t really taste exciting. It’s just a non-descript wiggly mass of […]

A treasure trove of recipes

DRAGONFLY JOURNEY COOKBOOK By Dragonfly Journey Committee (Seattle Keiro Nursing Home for Nikkei Concerns) Seattle: 2012, 198 pp., $20 (plus $5 s/h) paperback) As cookbooks go, the “Dragonfly Journey Cookbook” is in a class of its own. The book is a fundraiser for the Dragonfly Journey Project at the Seattle Keiro Nikkei Concerns nursing home. […]

A slower, healthier life on the farm

JAPANESE FARM FOOD By Nancy Singleton Hachisu (Riverside, New Jersey: Andrews McMeel Publishing, 2012, 400 pp., $35, hard cover) With “Japanese Farm Food,” Nancy Singleton Hachisu presents the reader a rare snapshot of a life that most people will never experience — living and working on a rural Japanese farm and relishing the culinary pleasures […]

The heart of Japanese cooking

MY JAPANESE TABLE: A LIFETIME OF COOKING WITH FRIENDS AND FAMILY By Debra Samuels, photographs by Heath Robbins (North Clarendon, Vt.: Tuttle Publishing, 2011, 176 pp., $27.95, hardcover) When I first started leafing through Debra Samuels’ new cookbook, “My Japanese Table,” I was overstuffed from a generous brunch and distracted by the din of the […]

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