Recipes - Dashi 出汁

Dashi is the essential broth from which many Japanese recipes are based. This article which originally appeared in Metropolis magazine gives tips on making the classic ichiban dashi from kombu (kelp) and katsuobushi (bonito flakes) and a kombu based vegetarian dashi.

http://archive.metropolis.co.jp/tokyo/733/localflavors.asp

Recipes - Takikomigohan 炊き込みご飯

We love white rice. I am still learning about the subtle nuances of rice, and am always impressed when Shinji can make comments on the aroma and texture of different strains of rice. We usually cook our rice in a donabe (ceramic pot) but also for convenience sake we use a rice cooker. He says that the aroma of the rice is better in the donabe but that the rice cooker always has a nice texture (that fuzzy logic you know).

Another way to add variety to the Japanese table is with takikomigohan. Before steaming the rice, adding a few items to the rice pot. This article which first appeared in Metropolis magazine has ideas for simple takikomigohan to get started with.

http://archive.metropolis.co.jp/tokyo/733/localflavors.asp

Recipes - Nabe Hot Pots 鍋のレシピー

Nabe (Japanese hot pots) keep us warmed through the cold winters. These are easy to make, easy to clean, and best of all, delicious. This article appeared in Metropolis magazine and includes some very easy nabe recipes.

http://archive.metropolis.co.jp/tokyo/720/localflavors.asp

Bento Basics

Here is the bento box, chopsticks, and handkerchief that I use for Shinji's daily bento.

Tips for Making Bento at Home

I enjoy making bento for my husband, Shinji. It does not take that much time if you are organized. I make most of the side dishes at one time, usually taking about twenty or thirty minutes. If you plan ahead, it really is a snap. And, more than anything, I feel much better knowing that he is getting a well-balanced meal and not running out for fast food or ordering out food that does not include a lot of vegetables.

What helps a lot us having a bento box that is easy to fill up. The side dishes are put either in aluminum foil cups, and recently we picked up small plastic cups that can be washed and reused. When packing up the bento box along with it goes a pair of chopsticks that gets washed each night and then wrapped up in a handkerchief.

This article which first appeared in Metropolis magazine includes tips on making bento at home.

http://archive.metropolis.co.jp/tokyo/700/localflavors.asp

Adding Umami to Your Meals

Umami, the fifth taste, is well-known in Japan, but outside of the country, is often misinterpreted or made to be something magical or mystical. It is an easy concept to grasp and can be applied to many home meals. This article first appeared in Metropolis magazine offers tips on adding umami to your daily life.

http://archive.metropolis.co.jp/tokyo/699/localflavors.asp

Miso Basics

This article which originally appeared in Metropolis magazine gives readers some of the basics of miso.

http://archive.metropolis.co.jp/tokyo/688/localflavors.asp

Marukome USA is making miso using soybeans grown here locally. The company's website offers some information on the nutritional benefits of miso:

http://www.marukomeusa.com/miso_nutrition.html