From the monthly archives:

December 2010

Daifuku Mochi (Sweet Rice Cake): Eating Japan

by Valerie December 31, 2010
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Daifuku mochi most commonly comes filled with red bean paste, white bean paste, or sometimes a strawberry or other fruit with red bean paste. The soft, sticky rice is typically plain and so appears white and slightly transparent, or it's colored (and flavored) with green tea powder or a touch of red food coloring. writing […]

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The Tradition of Mochi Making

by Valerie December 29, 2010

Since Karen and I are making mochi this week, I thought it'd be nice to take a look at the tradition of mochi making in Japan. Mochi is made from steamed sweet rice that is then processed in a unique and highly labor intensive way. My mom always told me that in the day when […]

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Daifuku Mochi (Sweet Rice Cake): Visiting Japan

by Valerie December 27, 2010
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With 2011 just around the corner, I know what I’m looking forward to this time of year: the Japanese New Year, or shogatsu, celebration I’ll be having with my family from early morning to late night on the first of January. english research paper As a young child, I remember getting up at the crack […]

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Hong Shao Niu Wei (Braised Oxtail): Eating China

by Karen December 23, 2010
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I've completely given up.  I'd been trying to balance the holiday eating madness by showing a little discipline here and there.  But my mother's oxtail cannot be passed up let alone eaten with restraint.  It is love in a pot. online essay Happy Holidays! Serves 2-3 – 2-3 lbs of oxtail – 1 inch thumb […]

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Hong Shao Niu Wei (Braised Oxtail): Visiting China

by Karen December 20, 2010
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This week we're getting a taste of my home for the holidays.  Cold and drizzly winter nights are perfect for braised meats in all their stew-like glory.  And for me, the ultimate in home and comfort is my mom's hong shao niu wei, or braised oxtail.  I always ask my mom to make this when […]

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Time for Tempura: Our Guest Post at Chow and Chatter

by Karen December 19, 2010
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When Rebecca at Chow and Chatter, a wonderful blog about food and travel, asked us to do a guest post we were thrilled to be part of her larger foodie community.  Check out our tips, photos and full recipe for light and crunchy tempura!

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Red Velvet Cake: Eating the American South

by Karen December 17, 2010
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This week's red velvet cake is not the first one I've made.  I've tried several recipes in the past and wanted to try a new one this week, but I knew what I was looking for and luckily found something close in the The Lee Bros. Southern Cookbook (I've made a few edits of my […]

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The History of the Cakewalk: Satirizing the Satire

by Karen December 15, 2010
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Before you start snoozing, let me say that the history of the Cakewalk is really fascinating, I promise.  This dance originated in the antebellum South when black slaves would watch their white masters dancing and would mock their dance by performing exaggerated high stepping, curtsys and bows.  Ironically, white slave owners observed this and eventually […]

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Red Velvet Cake: Visiting the American South

by Karen December 13, 2010
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I'm going to make something beautiful this week.  One of my favorite desserts is red velvet cake, a vibrant deep red cake trimmed with white frosting.  A basic red velvet cake will typically have cocoa powder, an acid (vinegar or buttermilk) and a lot of red food coloring.  You want this thing looking unnaturally red, […]

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