November 28 2009 Japanese Food Newsletter
My sisters and I enjoyed the foods prepared by our grandmother, mother and aunts throughout our childhood, but to our dismay, much of this cookery was falling into disuse as we assimilated into American culture. We laughed when our grandfather looked confused when he ordered tako (octopus) only to get a Mexican taco filled with beef, lettuce and cheese! But we younger people wanted more: tacos, burgers, pizza and fried chicken. Everything and anything American.
And yet, our mother sent us off to school with tummies warmed by miso soup with tofu rather than a bowl of oatmeal while one of my evening duties was to measure, wash, soak and cook the rice. Every night without fail. And our Thanksgiving table offered raw fish right next to the roasted turkey.
Now that I have matured as an individual and as a cook, I not only appreciate but I treasure my Japanese roots, especially those that branch out from the kitchen! Oh, the glory of Japanese food radiates far beyond mere recipes. I love the zen philosophy that accompanies each dish as well as the history, etiquette, preparation and meaning. Yes, Japanese food is delicious but there is so much to know and appreciate about it all.
A jug fills drop by drop ~ Zen saying
Please be patient with me as I continue to build this site, adding new content each week. Let me know if you would like to read about anything in particular or if you are searching for a special recipe. I shall do my best to provide what you want. In order to present a balanced overview of Japanese foods and cooking, articles will cover everything from the history of Japanese cuisine to current topics that affect the home cook. And because the Japanese believe that one first eats with his eyes, I will upload plenty of photos of completed dishes, tools and ingredients. We shall discuss popular Japanese food personalities along with their recipes, too. You will find plenty of recipes, traditional and contemporary, from all regions of Japan.
Accompany me on this culinary journey and we will discover wonderful Japanese foods along the way.
Ikimashoo ka? Shall we go?
Recipes of the week include:
Turkey Korokke Croquette
A fantastic way to use up leftover mashed potatoes and turkey bits is to make Japanese korokke, breaded and fried potato cakes.
Please visit japanesefood.bellaonline.com for even more great content about Japanese Food.
To participate in free, fun online discussions, this site has a community forum all about Japanese Food located here -
I hope to hear from you sometime soon, either in the forum or in response to this email message. I thrive on your feedback!
Have fun passing this message along to family and friends, because we all love free knowledge!
Chidori Phillips, Japanese Food Editor
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