Happy memories of the past summer... Japanese Vocabulary kibishii: strict nabe: Japanese hot pot, cooked in a broth often flavored with Miso, Kim chee and/or dashi hakusai: nappa cabbage, or Chinese cabbage daikon: Japanese giant, white radish hiyayakko: cold tofu, eaten with soy sauce, green onions, katsuobushi (bonito flakes) and ginger soumen: cold noodles in a dashi (fish stock) and soy sauce broth anzu: apricot (I think) In Japan, they are pretty kibishii about seasonal eating. When a fruit is out of season, it’s very rare to see in local supermarkets…but when a fruit is in season, it’s everywhere! In the stores, in school lunch…other teachers and locals bring them to school or wherever they happen to meet you and give you bags of mikan, daikon or persimmons
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