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How Tokyo’s ‘deconstructed ramen’ became a national favorite
Just like ramen, tsukemen broth and flavorings can vary greatly from place to place, but what they tend to have in common are cold noodles served with a hot broth and a variety of toppings. It’s a bit like a deconstructed ramen. And I had no idea, until I delved deeper, that tsukemen was invented…
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How ‘winged’ gyōza took flight from a Tokyo suburb
I had mistakenly assumed that hanetsuki gyoza (winged dumplings) were an old traditional dish, but I was surprised to find that they were created only a few decades ago. What’s more, the original creator himself is still alive and cooking. See my article about hanetsuki gyoza and a cheesy evolution with The Japan Times here:…
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An ovenless Christmas ‘roast’ for your tiny Japanese kitchen
Living in Japan can make it a bit difficult to make the same food you might be used to back home. This recipe uses a stovetop technique to replicate the flavours of roast beef without using an oven. See my recipe on the Japan Times (behind paywall): https://www.japantimes.co.jp/life/2023/12/17/food-drink/christmas-roast-kitchen/
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Recipe: Zesty ‘yuzu’ mince pies
Whether you’re missing mince pies from back home or want to make some with a Japanese twist, this is my recipe for zesty and fruity mince pies using yuzu, grapes, satuma mandarins, and spices! See the recipe on the Japan Times (behind paywall): https://www.japantimes.co.jp/life/2023/12/10/food-drink/recipe-yuzu-mince-pies/
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Recipe: Velvety kabocha soup
Squashes were never really a part of my diet back in the UK, and even though kabocha is basically available all year round in Japan, I still end up associating it with autumn and winter… So I love making my sweet and thick kabocha soup when I get the chance (my first recipe for The…
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Café Nado: Yokohama’s Newest Korean Dessert Spot
There’s a new South Korean dessert bar in Yokohama, and their croffles are amazing! After tracking trends and visiting South Korea, two Korean and Japanese business partners set about opening their own cafe near China Town. Read about their journey (and delicious menu) here: https://metropolisjapan.com/learning-through-doing/
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What is Nori? 8 Things to Know About Japanese Seaweed
Although nori has gained international acclaim as a tasty seaweed to wrap your sushi in, there are actually quite a few other types of edible seaweed in Japan! In this article for Japan Objects, I take a look at the different types of seaweed, and how they’re harvested and dried:https://japanobjects.com/features/nori-seaweed
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The Linguistic Joy of Cooking
This is my first ever publication with the Japan Times. It was published in their print edition on Friday August 19, 2022, and covers different linguistic aspects of cooking in Japan. From “中華鍋” to “寝かせる”, here are some of the Japanese words and phrases you might find yourself needing when you open a cookbook. Read…
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5 Delicious Hokkaido Foods in Japan
In Japan, the northern Hokkaido region is known for its culinary prowess. There is so much variety, and it seems that every town has its own delicious specialty. GaijinPot already covered some of the broader basics of Hokkaido, like their great dairy, but these are 5 more specific dishes that you shouldn’t miss if you…
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Japanese Recipe Adventures: Hiyashi Chuka
My boyfriend doesn’t usually make dinner requests, but as soon as summer hits, Hiyashi Chuka is what he asks for. And I gladly comply, because it’s a wonderfully cool dish that doesn’t require much cooking, making it great for those hot summer nights. See the recipe article here:https://blog.gaijinpot.com/japanese-recipe-adventures-hiyashi-chuka/
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Cassandra Lord - Japan Content Creator 