Foreword and part 2 here. Ch. 2: Rice Dishes Like many chapters, this one starts off well, with an explanation that rice is the staple food of Japan (all 85 million inhabitants; now 1.27 million) and is served in a variety of ways; there follow instructions for washing and cooking rice. One thing I find…
Add a Dash of Cultural Imperialism: Japanese Food and Cooking (1956), Part 2
Prior post: “Foreword” Ch.1 : Ingredients, or On Learning to Judge Foods Let’s talk learning foodways as part of your culture. If you are told that a certain food is gross by media, peers, family, or society at large, you will probably internalize that message on some level. Case in point: Brussels sprouts and liver and onions…
Add a Dash of Cultural Imperialism: Japanese Food and Cooking (1956), Part 1
Japanese Food and Cooking (1956) Stuart Griffin Charles E. Tuttle Co: Publishers This was printed 27 times by 1981. Twenty-seven times! Content warning: a lot of causal historical racism, colonialism, classism, and sexism. My friends, knowing I love food history, gave me a copy of an English-language Japanese cookbook as a parting gift. It’s been…
2014 in Review and 2015 Goals
明けましておめでとうございます！今年もよろしくお願いします！ Happy new year, readers! There’s nowhere to go but up from here!
Pumpkin-Orange Scones with Candied Ginger
My favorite weekends now include what I call Hannibrunch, which is my old Saturday-Morning-Fannibal routine kicked up a notch into Brunch with Friends. Not only do I get to relive the psychological thrills of season 2, I get to bake breakfast foods for a group instead of just for myself. For our last session, I got a request for…
Vegan “Unagi” with Shiitake
I love unagi, but with the endangerment of the glass eel population (as well as the rising cost), it might be best to cool it with the eel. Although I’ve been following the eel news for several months, I hadn’t considered alternatives, but I saw this recipe for “Mock Eel” in the latest issue of Saveur and…
What I Ate: New Orleans
Did I mention beignets and not deliver?
Satsumaimo (Sweet-Potato) Pancakes
I accidentally bought a white-fleshed sweet potato instead of an orange sweet potato, so I decided to make this old favorite from Japan. In the US, sweet potatoes with hard, orange flesh (annôimo, 安納芋) are more common, but in Japan, sweet potatoes with a softer, white/yellow flesh (satsumaimo, サツマイモ) are what you’ll find in the grocery…
Photo Update: Peanut-Butter Chocolate-Chip Brownies
Quick update: I’ve reshot the peanut-butter chocolate-chip brownie photos. Before: After:
Slow-Cooker Vegetable Stock (from Vegetable Scraps)
Save those vegetable scraps, readers! We’re making vegan stock, and it’s as easy as saving and freezing clean vegetable peels, food scraps, and herb stems. (How does one take appetizing photos of frozen vegetables and stock?) Why make stock from scratch?
Fandom Food: Twin Peaks (Snoqualmie Falls, WA)
Last weekend, I took a trip I’ve been wanting to do for awhile: Snoqualmie Falls, famous for being the area where a lot of Twin Peaks was filmed.
Apricot-Sage Cream Scones
These last weeks have not been good for breakfast. Life has been rather rough, and it’s brought on a depression that leaves me weak-armed and unwilling to consume anything but smoothies and soup. But it’s autumn, and we should have nice things to eat. Scones are easy, and sage doesn’t have to be just for stuffing turkeys…
I'll Make It Myself! 
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