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Best Bento Class – Autumn 2023 Expert Tips for Beautiful, Seasonal, Delectable Bentos This class will be taught by Maki Ogawa November 25, 2023 (Sat) 12:00～15:30

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Autumn is when rice is harvested in Japan and for Japanese meals prepared with the freshly harvested grains, shinmai, are a culinary highlight of every year. In this class, participants will learn how to make onigiri, the triangular or round balls of rice Japanese often enjoy for lunch or at dinner, and dishes to accompany them. We will use shinmai for the onigiri and the side dishes will be ones…

Announcement on the Passing of Machiko Tateno

To everyone who shared with Machiko Tateno the pleasure of spreading the enjoyment of great food, It is with immense sadness that we inform you that Machiko passed away in the early hours of May 1, 2022. Though only 48 at the time of her passing, Machiko lived to the fullest, developing recipes and exploring possibilities to help anyone make delicious, nutritious dishes at home. Your kindness…

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Salted Scallions (Rakkyo no shio-zuke)

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Soy Cured Shiso seeds

Pickling lets you enjoy the aroma of green shiso seeds well beyond their season. These pickled seeds are marvelous as a topping for rice and tofu, and as an ingredient for sushi rice.

Ingredients

Green shiso seeds…4 oz (100 g) (net)* Soy sauce…1/2 cup (100 ml) Hon mirin…1/4 cup (50 ml) Ginger (grated) …1 tsp

4 oz is about what 4 1/2 oz (130 g) of green shiso seed heads will yield.

How to Make

String Bean With White sesame Salad

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New potatoes and Chicken Grilled with Miso Yogurt

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