March 31, 2011

Japanify Ingredients: Sendai Miso

by Yoko Kumano

Before the 2011 Tohoku Earthquake and Tsunami, Sendai was a city that made my favorite miso. One tablespoon of Sendai miso goes into my dashi every morning for a breakfast consisting of miso-shiru, rice and umeboshi. In recent weeks, Sendai has come to symbolize much more to me than just a great producer of miso, […]

January 6, 2011

Japanify: Japanese Eggplant and Chicken Simmered in Miso

by Yoko Kumano

When I crave comfort food, this is my go-to dish. It’s quick, easy and cheap. The key to a successful miso-eggplant dish is fresh eggplants. The vibrant purple color of Japanese eggplant contrasts well with the redness of the miso. The dish is sweet thanks to the miso and sugar so it will satisfy an […]

August 12, 2010

Japanify: Simmered Mackerel in Miso

by Yoko Kumano

For those who are curious to eat more responsibly in the seafood arena, mackerel is an ideal option. For the rest of us who don’t care about being responsible, mackerel is also an ideal option because of its salty-savoriness that’s addictive and a great complement to a glass of shochu. Succeeding last week’s Japanify for […]

July 15, 2010

Japanify: The Japanese Canned Fish-Off

by Yoko Kumano

When the heat rolls in, laziness comes in the form of “I don’t want to cook.” Maybe it’s also an instinctual thing where I am unconsciously preparing for a fire or earthquake which is more likely to happen in the hot summer months by hoarding a bunch of canned booty. Whatever the reason, I am […]