Why not add a little booze?

Food & Drink | JAPANESE KITCHEN May 20, 2014

Why not add a little booze?

by Makiko Itoh

Mirin is a staple of Japanese kitchens, yet few people know what it actually is. Although these days it's thought of solely as a cooking ingredient, mirin was originally regarded as an expensive, high-class beverage. It was the tipple of choice of wealthy ladies, who ...

Springtime for bamboo

Food & Drink | JAPANESE KITCHEN Apr 15, 2014

Springtime for bamboo

by Makiko Itoh

Few plants are as useful as bamboo. A member of the grass family, it is fast growing and very prolific given the right growing conditions, which makes it eco-friendly too. The bamboo plant is indispensable in the Japanese kitchen, where every part of it is ...