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Japanify

Japanify: Shiso Shout-Out

Quite possibly the only herb in the mint family that the Japanese will not associate with toothpaste is shiso. Shiso, or sometimes referred to as perilla, Japanese basil or beefsteak plant is often found as a garnish in Japanese cuisine....

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Japanify: Sunomono Salad

This monochromatic sunomono salad may look humble, but it packs a sweet and sour punch. It tastes somewhat reminiscent to the cucumber salad that comes with Thai satay skewers. Although sunomono is eaten more like...

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Japanify: Preparing Kanpyo

Kanpyo is a curious food - shaved calabash gourd. You can buy kanpyo dehydrated in white strips. You must prepare the dehydrated strips and marinate them to get them ready for the most common kanpyo dishes like futomaki rolls...

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Japanify: Goya (Bitter Melon)

I finally had the guts to buy a goya because there was a half-cut goya on sale for 50 yen at my local supermarket last week. I had always envied my Okinawan friend who could nonchalantly cook up...

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Japanify: Half-and-Half Rice

My new thing is to mix two kinds of rice, hakumai (short-grain white rice) and genmai (brown rice). I used to alternate between brown and white depending on the day, but found brown rice alone to be...