Sun-Dried Mushroom and Tofu Hot Pot
Photo above by Eric Wolfinger © 2015 Reprinted with permission from Donabe: Classic and Modern Japanese Clay Pot…
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Grilled Scallops and Shrimp
Photos above by Zak Yasin The yaki yaki san grill, made from the porous clay in Iga,…
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Yakiniku
Yakiniku restaurants specialize in food grilled at the table. This style of cooking originated in Korea, but has…
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Lamb and Garlic Chive Dumplings
In Issue 8 of the Gazette, I profiled Iu-Luen Jeng. Growing up in Taiwan, she learned to…
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Simmering
Photos above by Zak Yasin Nimono, the Japanese method of simmering an ingredient in a flavored liquid, is…
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Cooking Japanese Rice in a Donabe
Photo above by Eric Wolfinger © 2015 When Japanese short grained rice is cooked in the double-lidded…
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Cooking Rice in a Pressure Cooker
I love using the pressure cooker to prepare long-grain jasmine rice—especially the new crop that comes out…
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Rice
Photos above by Zak Yasin It was the fall of 1966 and my boyfriend at the time had…
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Flower Offering to the Buddha
I first saw Hans Berger’s work in a Gardens Illustrated Magazine, published in January 1998. The article was…
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