Wednesday, November 25, 2015

Announcing my new column in the Washoku.Guide!



I have some great news here today!
Cookpad, the most popular recipe website in Japan, has just launched their new Global website "Washoku.Guide".  This site will introduce Japanese food and culture around the world. I am contributing weekly articles to the Washoku.Guide: Yoshiko SullivanIsn’t this exciting! 



First, I will explain what is "Washoku".  Washoku is traditional Japanese cuisine. Washoku has been recognized around the world and in December of 2013, it was granted the UNESCO Intangible Cultural Heritage designation. 
(From Washoku.Guide. More detail :
Whatis Washoku)

Wa means Japanese, and Shoku means food, so it is fitting that I am introducing Japanese cuisine (mostly family style) in my weekly Washoku Guide articles. I have been living in the USA for 16 years and raising my family here, with my American husband, so I have a nice blend of  American and Japanese culture. My mother-in-law is from England so our family get togethers usually have an International feel. My husband enjoys my Japanese culture and he also loves Japanese food so we often eat the same menu as a typical Japanese family. Of course I also love food from around world and always enjoy trying new recipes so not every meal is Japanese, but I am proud of my food culture and I love to show this great culture to my family and friends

When living in a foreign county, getting my hands on every ingredients required for Japanese cooking can be a challenge. I am thankful that I have some great local Japanese and Asian markets where I can get the critical items. When possible I also try to utilize and adapt to the local ingredients.  Along with the Japanese family dishes I also have a collection of favorite American, English, and Irish dishes which gives me a good insight to the key points I need to highlight to my readers who are ready to experience some wonderful Japanese recipesIn the Washoku Guide articles and in my blogs, I am planning to introduce Japanese recipes and some helpful information about the ingredients.  I will also add some cultural tips and background so you can experience the Japanese dish the same way I do at home. I hope you will enjoy my articles and that you will learn a bit more about Japanese cuisine and culture.  

 Home style sushi: called Temaki sushi. Easy and fun!
 
One of my Japanese style Fried chicken, Tatsutaage. 
The article and recipe is here
Deep fried chicken: Tasutaage.

Visit Washoku.guide, there are lots of wonderful articles and recipes more!
 
 
 

Monday, November 23, 2015

Nostalgic Corn Cream Soup




Everyone has their own memories of their mother’s home cooking. For me, the one dish that reminds me of my mother is corn cream soup. Whenever I enjoy this soup it brings me back to my favorite childhood memories; from birthday parties, ballet lessons, and girl time with my mother.


Today, as I cook this hot and creamy corn soup for my children, I wonder if they will think about me in a similar way when they grow up.

As the temperature drops and winter approaches here in New England, you can warm up your body and heart with this comforting soup!

Buttered bread is wonderful dipped in this soup, which is how I typically serve it. I prefer to use organic frozen corn in this recipe, as I am usually preparing this for my children.

The creaminess of this recipe is perfect for me but if you like a thicker soup, you could simply reduce the amount of milk. 


Corn Cream Soup

Ingredients (serves 4 to 5 people):

2 tbsp Salted butter
4 tbsp All-purpose flour
1200cc Whole milk
2 Solid consommé cubes (chicken or beef)
300g- 400g corn (canned or frozen)
A pinch of salt & pepper if you like

1)    Melt the butter in a deep cooking pot.


2)    Add the flour into the pot. Continuously stir the mixture over medium-low heat for 2 to 3 minutes.


3)    Gradually add milk into the flour mixture, and continuously stir with a whisk to avoid creating lumps of flour.

4)    Turn the heat up to medium heat and bring the mixture to a boil. Make sure to whisk continuously to keep the mixture smooth and consistent.



5)    Stir in the consommé cubes and let them dissolve into the mixture. 
6)    When the soup starts to thicken, add the corn. Continue to cook for several more minutes.


 7)    Taste the soup and salt accordingly.


 8)    Serve and enjoy!