A blog about food, history, data visualization, and more
One of the many interesting ingredients in the Japanese pantry is konnyaku — a versatile, low calorie food with a highly distinctive texture. It’s rubbery and springier than even finger jello. Also called “devil’s tongue jelly,” konnyaku is more or less flavorless until it is simmered in broth, and so it is almost always part of […]
Dinner at the Mount View Hotel in Japan was one of the few times I’ll need to use the panoramic feature on my camera to capture a meal (photo above). At this hotel, a fixed menu dinner and breakfast were included in our room price, with meals taken in shifts in a large dining room […]
Two of the highlights of the Hakone region of Japan — an area about 1 1/2 hours south of Tokyo by train with beautiful mountains, lakes, and all sorts of attractions — are black eggs and a wooden handicraft technique called Yosegi-zaiku. The black eggs of Owakudani are chicken eggs that have been hard-boiled in […]
Most Americans have one of two opinions about tofu: 1) it’s an abomination, 2) it’s a convenient source of protein for vegetarians but not much more. In Japan, however, tofu is appreciated as a special delicacy. Across the nation, you’ll find entire restaurants that are devoted to the many incarnations of bean curd and soy: […]
Continuing post-Japan-trip blogging, a few photos and comments about seasonality and urban farming in Japan. Seasonality Although the Japanese can get any food at any time, seasonality still plays an important part in their food culture. I was there in October, which is apparently chestnut season, as advertisements for chestnut ice cream and other chestnut […]
When looking for souvenirs in Japan, the 100 yen shop is a great place to visit (100 yen is about $1, so these are the equivalent of the “99 cent shop” or “dollar store”). They have all sorts of interesting pieces of Japanese culture, like cute glassware, notebooks with interesting inscriptions, and a fun variety […]
(Updated, 12/24/16: fixed broken links) Real ramen — not the factory-produced product with instant noodles and a powdered flavoring packet, but fresh noodles and painstakingly prepared, flavorful broth — inspires strong feelings. It’s inspired two movies, the cult favorite Tampopo (which I found nearly unwatchable when I last viewed it) and the poorly written and overacted […]
I don’t remember if I was in Japan or in the U.S. when I first had “tofu pops.” These “tofu pops” weren’t some kind of frosty, soy snack, but were small rectangles of grilled tofu slathered with a savory miso sauce and skewered with a popsicle-stick shaped piece of bamboo. Using my toaster oven instead […]
During my Eat Local Challenge in May, I went without soy for an entire month (except for soy sauce), and during that month my I cooked several Japanese-style meals. So IMBB #27, with its “Joy of Soy” theme, comes at a perfect time. My contribution is a trilogy of soy in distinctly different forms: sauce, […]
Updated below The Spring vegetables at the farmers’ market again inspired me to cook a Japanese-style meal, using the same approach as the previous meals: preparing a variety of vegetables using several cooking methods. Most of the methods are well-known to me (simmering, searing, steaming) but my skills related to the “raw” method is currently […]