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THE RECIPE BOX

Even if you’re unfamiliar with 'kōji' by name, chances are you’ve been consuming it for a while.
LIFE / Food & Drink / The Recipe Box
Feb 18, 2024
Recipe: Dry rub to jump down the ‘kōji’ rabbit hole
On the eve of a major gathering of Aspergillus oryzae aficionados, here’s a ‘kōji’ recipe to get you started on your own adventure with the magical mold.
The term “snacking cake” has an adorable je ne sais quoi.
LIFE / Food & Drink / The Recipe Box
Feb 11, 2024
Recipe: Snacking carrot cake
The term “snacking cake” has an adorable je ne sais quoi. I wish they were more widely available in Japan, so here's one pared back to basics.
With a little dehydration and a few pinches of Japan's favorite mold, you've got yourself some game-ready wings with a Tokyo twist.
LIFE / Food & Drink / The Recipe Box
Jan 28, 2024
Recipe: Kickoff-ready glazed wings
These ponzu-glazed wings are a perfect finger food to enjoy alongside your early-morning football.
A little artful application of your pizza toppings can leave you feeling like you've just put together an equally aesthetic bowl of sushi and rice.
LIFE / Food & Drink / The Recipe Box
Jan 14, 2024
Recipe: ‘Chirashi’ pizza
In traditional 'washoku' cuisine, five flavors and five ways of cooking ensure balance of flavor and nutrition.
This chocolate salami dish is a no-bake truffle medley of chocolate ganache mixed with biscuits, nuts and dried fruit.
LIFE / Food & Drink / The Recipe Box
Dec 24, 2023
Recipe: Chocolate salami roll
The chocolate salami dish is a no-bake truffle medley of chocolate ganache mixed with biscuits, nuts and dried fruit.
What's in a mince pie? Does it really matter if the end result is a delicious Christmas treat?
LIFE / Food & Drink / The Recipe Box
Dec 10, 2023
Recipe: Zesty 'yuzu' mince pies
The combination of fresh and dried fruit creates the recognizable mince pie flavors, but with a refreshing zing from yuzu citrus and a juicier texture.
Japan's 'itameshi' (Japanized Italian cuisine) has as many detractors as proponents, but you can elevate your pasta beyond the criticism with this edamame-infused dish.
LIFE / Food & Drink / The Recipe Box
Dec 3, 2023
Recipe: Edamame 'mollicata' pasta
Known in Basilicata as 'mollicata,' this rustic preparation can be served with or without cheese.
'Arayes' are a Lebanese dish made from raw meat stuffed into pita pockets and cooked until succulent inside and crispy outside.
LIFE / Food & Drink / The Recipe Box
Nov 26, 2023
Recipe: Coffee-spiced stuffed pitas
'Arayes' are a Lebanese dish made from raw meat stuffed into pita pockets and cooked until succulent inside and crispy outside.
With this simple yet filling soup, you might just forget you're not back home at the family table for Thanksgiving dinner.
LIFE / Food & Drink / The Recipe Box
Nov 19, 2023
Recipe: Velvety kabocha soup
Kabocha is harvested in the summer in some regions, and after sitting for a few months, the plentiful starches inside the tough outer skin turn to sugars.
While "yōkan" jellies are usually set quite solid with "kanten" agar, there is something to be said for using it more sparingly for a softer finished product.
LIFE / Food & Drink / The Recipe Box
Nov 12, 2023
Recipe: Sweet potato ‘pie’
With a little effort, you can turn baked sweet potatoes into a fun and easy introduction to the world of traditional Japanese sweets.
Feel free to add more than two dried persimmons for an even jammier finish to this filling dish.
LIFE / Food & Drink / The Recipe Box
Oct 29, 2023
Recipe: Pork and dried persimmon stew
The orange hue of carrots and persimmons are perfectly autumnal, and the dried and fresh persimmons add a light sweetness.
Japanese purin is a classic dish, but this plant-based version is a bit of a sweet twist.
LIFE / The Recipe Box
Oct 15, 2023
Recipe: Soy caramel flan
Looking for a sweet snack? Here’s a traditional caramel and plant-based custard with a seaweed extract setting agent.
Swapping out soybeans for chickpea flour puts a unique twist on this classic Japanese dish.
LIFE / Food & Drink / The Recipe Box
Aug 13, 2023
Recipe: Deep-fried chickpea tofu with 'devil's dung'
Unlike soy tofu, where proteins are coagulated from soy milk, Shan tofu uses heat-set starch with ochre-hued chickpea flour.
In the kitchen or on the road, be open to discovery and good things will happen.
LIFE / Food & Drink / The Recipe Box
Jul 30, 2023
Recipe: Street stall-fresh Shan-style noodles
Open your mind to wan dō fen, a hearty and strikingly hued dish of noodles cooked with chickpea custard, chili crisp oil and assorted toppings.
Japan Times
LIFE / Food & Drink / THE RECIPE BOX
Jul 9, 2023
Recipe: Cream-fried eggs
Amid the recent egg shortage, I’ve been searching for interesting ways to honor those previous few I can get my hands on.
Japan Times
LIFE / Food & Drink / THE RECIPE BOX
Jun 25, 2023
Recipe: Ukrainian-style walnut-stuffed prunes
There’s no evidence to suggest the mythical Odysseus ever sailed the Black Sea, but if he had, he might have feasted on Odesa's classic stuffed prunes.
Japan Times
LIFE / Food & Drink / THE RECIPE BOX
Jun 11, 2023
Recipe: Leftover-boosting Indonesian crepes
Roti jala are savory, Indonesian net-like crepes that are as fun to make as they are to eat and will bring new life to mundane leftovers.
Japan Times
LIFE / Food & Drink / THE RECIPE BOX
Mar 19, 2023
Recipe: Kinkan americano
Balanced, bittersweet sips to get any drinker started down the road of Italian cocktails.
Japan Times
LIFE / Food & Drink / THE RECIPE BOX
Mar 5, 2023
Recipe: 'Smoky' soba
A boiling pot of cultures and noodles fit for any appetite.
Japan Times
LIFE / Food & Drink / THE RECIPE BOX
Feb 26, 2023
Recipe: Oven 'fried' rice
Sick of slaving over a hot stove for some fried rice? Then don't.

Longform

High-end tourism is becoming more about the kinds of experiences that Japan's lesser-known places can provide.
Can Japan lure the jet-set class off the beaten path?