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Regional Foods

This category contains 9 posts

Kaga Veggies, Revisited: Kuwai

It feels like winter has finally arrived. This morning, the drive to work was slowed by dense, wet snow and howling winds. Every few minutes, the early morning grey turned violet with a sudden, bright flash of lightning. Ah, thunder snow. How I missed you. I’m on an aquatic vegetable kick recently. Renkon is so … Continue reading

The Secret Ingredient

In the spirit of honesty, today’s cooking story falls somewhat short of success. I share a couple of hobbies with the women from the international circle in my town. One is food – they give me cooking advice, and sometimes ask me to join them on “lunch dates,” (the kind that start at 11:00 – … Continue reading

Cooking with Wheat Gluten? Fu fu fu!

As someone wise once pointed out, the cold, wet winters and hot, humid summers in Ishikawa lend themselves particularly well to fermentation. Not only does this have an unfortunate effect on the clothes in my closet, but it also means that, other than kaga yasai and wagashi, most of the foods that Ishikawa is known for are fermented parts of … Continue reading

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