Recipes & Articles
256 entries from the Japanese Food Report archive
I just left Tokyo, heading now for points south on the bullet train. Tokyo's electricity is amazing, but my heart lies in Japan's inaka -- the breathtaking...
After my recent pickle-making experiment (see earlier below) I visited my friends Reika and Jesse at En Japanese Brasserie, one of my favorite Japanese...
I've been watching the chefs pickle vegetables at Matsuri, the restaurant in whose kitchen I volunteer twice a week, and thought, hey, I have to try this at...
P reparing rice in Japan is well, more than just preparing rice. Cooking this grain the traditional way reflects a sense of ajiwai, the ability to get the most...
A remarkable event in New York today: A dozen top chefs visiting from Japan presented a forum on "understanding Japanese cuisine." Organized by three major...
Friday night, October 12th, at the Matsuri Restaurant kitchen, where volunteer twice a week... The kitchen "swimming" in sea of orders tonight, as Chef Ono put...
Sign Up for Email Delivery of the Japanese Food Report Each time an entry is posted, you'll get a notice by email. Sign up for RSS Feed The easiest way is to...
The Japanese Food Report is looking for contributors like... you! If you'd like to become a contributor and share what you know about Japanese cuisine, please...
Please email me at harris [at] japanesefoodreport [dot] com.
I launched the Japanese Food Report as a journalistic inquiry into all aspects of Japanese food culture. My hope is that it serves as a place for people...
I've been trying to learn more about sake, so when my friend Henry Sidel, the owner of importer Joto Sake, invited me to raise a glass of nihonshu with a 15th...
When a friend named Tomoko visited New York last week I quickly invited her over for dinner. The catch: She had to do all the cooking (Some bargain!). I heard...