Nori making: insights into a staple of Japanese cuisine

Nori, those paperlike sheets of dried seaweed, are popular in Japan as a tasty snack, as well as featuring in sushi and other famous Japanese dishes.  But the stuff doesn't grow on trees!  Or does it? Rows of dark rectangles in the water--telltale signs of seaweed farming are portrayed in Hiroshige woodblock prints of the … Continue reading Nori making: insights into a staple of Japanese cuisine

Noodling on Shikoku: lessons in traditional noodle making

Japanese people love their noodles.  Across the country, you can't visit any size community that doesn't have a ramen shop.  But ramen is a Chinese import.  There are lots of indigenous Japanese noodles, too.  On a recent trip to Shikoku, I not only encountered plenty of these noodles, I got to have lessons in how … Continue reading Noodling on Shikoku: lessons in traditional noodle making

Sake to broaden the French palate

2018 marks 160 years of diplomatic relations between France and Japan.  Mutual cultural fascination extends back at least as far.  Japanese influences on French art are well known. French influences on Japanese food and culinary tastes are also noteworthy. Now, as sake rice wine, the quintessential Japanese alcoholic beverage, has become more deep and diverse, … Continue reading Sake to broaden the French palate

Somen: Slippery summer noodles worthy of slurping

Japanese love their noodles!  From steaming bowls of ramen or udon, to mounds of yakisoba fresh off the griddle and dripping with tangy sauce, to bamboo trays of buckwheat soba noodles for dipping into a salty soy sauce-based soup, noodles are a dietary staple here.  Not as common or well-known is somen--long, thin, wheat-based noodles, … Continue reading Somen: Slippery summer noodles worthy of slurping