fbpx

Category: condiment

Young Ginger Condiment

Young Ginger Condiment

I love condiments. They are the easiest way I know to add lots of new flavor to old favorites. You can make a weekly steamed fish and change it up just by topping it with a different condiment each time. I love creating my own read more

Shio Koji

Shio Koji

Mold doesn’t sound very appetizing. But mold is involved in the making of so many foods we enjoy; from baked goods to aged steaks. Mold is a crucial part of the fermenting process-hello wine and cheese! It has also been used for centuries to make read more

Zucchini Jam

Zucchini Jam

Apparently there’s something known as Sneak Zucchini Onto Your Neighbor’s Porch day, for people “suffering” from too much zucchini in their gardens this time of year. I have sadly never had this problem. And I was actually thinking about people with zucchini problems and the question read more

Sesame Dressing

Sesame Dressing

My mom’s uncle was Michio Kushi, the famed macrobiotic guru. She came to Boston in the early 70s to get a taste of America. At the time, my father, who was always restless in Japan due to his eccentric ways, was cooking in his kitchens. read more

Japanese Pickles (tsukemono)

Japanese Pickles (tsukemono)

Tsukemono are Japanese pickled vegetables. They are often served with rice as a condiment or in bars with drinks. (pickles make people thirsty!) All sorts of vegetables can be made into tsukemono, including baby eggplant, cucumbers, or even chayote squash, but one of my favorites read more

Chili Crisp

Chili Crisp

I have a bit of a condiment problem. You might even call me a condiment hoarder. They are such an easy way to add a jolt of flavor to just about anything. I’m particularly addicted to Chili Crisp- that gloriously garlicky, spicy, crispy umami bomb read more