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J.J. O'Donoghue

For J.J. O'Donoghue's latest contributions to The Japan Times, see below:

English wasabi could put the heat on Japanese chefs

Jun 24, 2016

English wasabi could put the heat on Japanese chefs

Wasabi, according to the late food writer Shizuo Tsuji, grows best on the banks of cold, clear streams. “In fact,” he writes in his 1980 culinary treatise, “Japanese Cooking,” the plant can only be grown “in flooded mountain terraces.” However, thanks to the initiative ...

Okina: The intangible joys of heirloom eggplant

| Jun 10, 2016

Okina: The intangible joys of heirloom eggplant

In 2013, UNESCO gave Japanese cuisine, or washoku, Intangible Cultural Heritage status, an unwieldy mouthful that left some people wondering, “What’s that?” A recent lunch at Okina, near the tourist mecca of Arashiyama in northwest Kyoto, provided a clear path through the official language. ...

Naniwa: The taste of summer in Japan

| May 27, 2016

Naniwa: The taste of summer in Japan

The small and flimsy Naniwa cafe is located on Tengonakazakidori, one of my favorite shōtengai shopping streets in Osaka. Compared to the neighboring Tenjinbashisuji Shotengai, which stretches for 2.6 kilometers, Tengonakazakidori Shotengai is a short stroll. What it lacks in length it makes up ...