by Nicolas | Jan 30, 2023 | Articles
Japanese Food History and Culture Kuri: the Japanese Chestnut – Part 1 When I was a kid growing up in Geneva, we would all get excited come winter, as it meant grilled chestnut stands would open, and we would pester our parents until we could get a handful of...
by Nicolas | Jan 30, 2023 | Articles
Japanese Food History and Culture Kuri: the Japanese Chestnut – Part 2 This is the second part of a two-part article about the Japanese chestnut. In the first one, the cultivation of the kuri from prehistoric times up to the Meiji period was covered. The second...
by Nicolas | Dec 15, 2022 | Articles
Japanese Food History and Culture Kabocha: Japanese Pumpkins and Squashes Japanese pumpkins, squashes, and other butternuts, commonly referred to as kabocha (南瓜 or カボチャ) in Japanese, are enjoyed throughout Japan, as illustrated by their myriad varieties and inclusion...
by Nicolas | Nov 21, 2022 | Articles
Japanese Food History and Culture Shochu: Distilled Liquors in Japan Distilled liquors are very popular in Japan nowadays. Shōchū (焼酎, burned alcohol) is a mainstay at bars, taverns, and restaurants, and its versatility means there is a wide and varied offer...
by Nicolas | Nov 18, 2022 | Articles
Japanese Food History and Culture Tonkatsu: Japanese Fried Cutlets No discussion about pork meat in Japanese cuisine can be complete without evoking tonkatsu (豚カツ, pork cutlet). Juicy, crispy, and flavorful, enjoyed by young and old alike, this popular dish is now...
