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Asazuke
This wonderfully fresh pickled ‘salad’ makes an excellent winter side-dish. I like to serve this together with any kind of nabe (Japanese hotpot) or beside salmon or mackerel, the yuzu-flavored pickles...
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Japan Eats Podcast: Episode 8, “Beware the exploding watermelon!”
The panel road test Yuzusco, talk about seasonal produce and issue a warning to those in the market for watermelons The Japan Eats Podcast is presented by Garrett DeOrio, Marcus Lovitt, and Christopher...
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Recipe: Sudachi ponzu (citrus and soy sauce)
Make your own batch of this citrus and soy sauce. Ponzu is a type of sauce made from soy and citrus fruit. In Japan, fruit such as kabosu, sudachi or yuzu are used to make ponzu. I chose sudachi...
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Recipe: Koumiyasai no somen (somen with aromatic herb salad)
When Japanese think summer, they think somen. Somen are very thin noodles made from wheat flour. They are usually eaten cold during the summer months, often with a garnish of grated ginger, asatsuki...
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