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Elizabeth Andoh
Japan Times
LIFE / Food & Drink / Washoku Essentials
Dec 26, 2021
Liven your year-end spread with the 'three friends of winter': pine, bamboo and plum
'Nishime' is a favorite dish among the Japanese during the year-end holidays, and this recipe will help ensure your spread makes the cut.
Japan Times
LIFE / Food & Drink / Washoku Essentials
Oct 23, 2021
Why the land-and-sea mindset is so important for Japanese meals
Chefs have consciously included ingredients from both land and sea in the same washoku meal for centuries. What makes the practice so enduring, and how can you use it in your own kitchen?
Japan Times
LIFE / Food & Drink / Washoku Essentials
Oct 23, 2021
Recipe: Mushroom and salmon takikomi gohan (mixed rice)
This classic autumn dish combines the best of land and sea into one bowl. Use any combination of umami-rich mushrooms you like to complement the briny salmon and garnish with fresh herbs.
Japan Times
LIFE / Food & Drink / Washoku Essentials
Aug 28, 2021
When you get familiar with kanten, cooking starts to gel just right
Known as agar-agar in most English-speaking countries, kanten is shelf-stable and can be found in convenient powdered form, for whenever you need a vegan-friendly way to set liquids.
Japan Times
LIFE / Food & Drink / Washoku Essentials
Aug 28, 2021
How to make Japanese kanten fruit jelly
These bright, colorful kanten jelly desserts are the perfect way to indulge your sweet tooth while staying cool in the heat.
Japan Times
LIFE / Food & Drink / Washoku Essentials
Jun 26, 2021
Approach mealtime differently with a washoku mindset
Japanese kitchen traditions — using food fully while being mindful of balancing color, flavor and method — will help you put together a meal that's healthy, colorful and delicious.
Japan Times
LIFE / Food & Drink / Washoku Essentials
Jun 26, 2021
How to make karashi-su-miso (tart miso-mustard sauce)
This sauce combines sour (su, vinegar), salty (miso) and spicy (karashi mustard) elements for a versatile, flavor-packed dressing.

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