To celebrate our upcoming Matcha-inspired February Nourishing Essentials Care Package, we've partnered with Japanese Green Tea Company, two time winner of the Global Tea Championship, to give away their Premium Matcha Bamboo Whisk (Chasen) and Scoop Set to two (2) lucky winners!
The ubiquity of dashi (だし, 出汁) in Japanese cuisine goes to show how versatile of an ingredient it is. Dashi is the main stock of choice and can be made from several ingredients: kombu (dried kelp), katsuobushi (dried skipjack/bonito tuna flakes, iriko or niboshi (dried anchovies or sardines), and dried shiitake mushrooms.
I have no experience doing anything with scallops except eating them. After visiting Hokkaido, the northernmost prefecture in Japan, to a tiny town called Yakumo, I can now confidently call myself the “best worst amatuer” in scallop farming.
In the snowy mountain town of Shimizu in Tokachi on the island of Hokkaido, the Morita family has been farming for over a century. A-Net Farm produces Japanese red beans known as azuki, which are a mainstay of Japanese desserts but are a difficult crop to grow. And while most red bean paste is made into a sugar paste known as "an", this unique no-sugar added red bean paste uses fermentation to bring out the natural sweetness the beans.
Washoku is Japan’s unique culinary identity and traditionally focuses on achieving harmony, both in the pairing of ingredients and the creation of a harmonious eating experience. It is in this emphasis on harmony that some of the foundational elements of washoku can be best understood.
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