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July 7, 2011

Japanify: Summer Slurp Series: Hiyashi Chuka (Cold Ramen)

by Yoko Kumano

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PREFACE
Summer Slurp Series, Pt. 1: Nikumiso Udon

The one (and only) thing that I miss about the disgustingly humid temperatures in Tokyo is the arrival of cold noodle dishes on menus everywhere.

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June 6, 2011

ReCPY: Barbie Doll Cake

by Moto Yamamoto

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I am sure you have been wondering for a week what the hell I was going to do with Barbie doll. 

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May 25, 2011

Happy Hour: Rainforest Cobbler

by Payman Bahmani

Rainforest Cobbler

It feels good to return to normalcy (read proper hydration) now that the Manhattan Cocktail Classic (read Manhattan Hangover Classic) has concluded.

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March 29, 2011

Slightly Peckish: Vegetable Shopping, Sri Lankan Style

by Sakura Gooneratne

Slightly Peckish: Vegetables 1

My parents do their daily and weekly shopping at the vegetable shop just down the road from their house.

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January 26, 2011

Happy Hour: What’s a Mixing Glass?

by Payman Bahmani

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Back in September of last year I wrote about some of the various bar implements that a devoted cocktail geek would own.

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January 20, 2011

Japanify Ingredients: Homemade Kewpie Mayonnaise

by Yoko Kumano

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When I was five, my family moved from the heart of the Silicon Valley (Cupertino) to the heart of Tokyo (Aoyama).

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September 2, 2010

Japanify: How to Wash Rice

by Yoko Kumano

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One of my tasks as a wee lass in the early 90s was to wash the rice for dinner while my single mom did the rest of the preparation and cooking.

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August 11, 2010

Skankynavia: The Art of Growing Shiso

by Anders Arhoj

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I am not a gardener.

I have no interest in physical labour, no patience for watching stuff grow and I’m always too busy for watering.

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June 3, 2010

Japanify: Tsuyu (Soba Dipping Sauce)

by Yoko Kumano

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Cold noodles are one of the best things about the summer. My favorite cold noodles are soba noodles.

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May 6, 2010

Japanify Ingredients: The Definitive Guide to Homemade Dashi

by Yoko Kumano

How To Japanify: Miso Soup

One of the most basic things about Japanese cooking that baffled me before living in Japan was how to make dashi.

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