Japanese cuisine

One of the great joys of living in Japan is experiencing the wide range of traditional Japanese pickles, or tsukemono, that are served with every meal.

In these strange times, many of us are going back to our kitchens to rediscover long-lost domestic arts like bread baking (if you are lucky enough to find yeast and flour!), experimenting with fermentation, and making our own everyday staples – in my case, I’ve gone back to baking my own yeast bread, making tofu and fermenting my own yogurt and...

SInce we are basically stuck at home for the time being, might as well head to the kitchen and make up some Okinawa soba noodles.
Okinawa Soba
Ingredients: (Serves 5)
For noodles
• 1.1 lb semi-strong flour
• Shikomi water (see next)
• Starch
 

Spam, Spam, Spam – lovely Spam!
To most, it’s an old Monty Python skit. But if you’re on Okinawa, it’s a way of life.

Living overseas during two military tours of duty in Europe provided our family with unique opportunities to learn about various cultures firsthand.

Want to have some fun in the kitchen? Well, you should make her some Okinawan doughnuts. Sata Andagi are very simple to make, even if you are not an expert in the kitchen. It’s time to put on an apron and get cooking!