Kitchen Culture

tasty tidbits from the old-fashioned Japanese Kitchen



Whenever I find myself cooking for a crowd, the easiest to prepare, present and clean-up is what the Japanese call oozara-ryōri or "big platter" cooking. My two stand-by dishes are tori dango (chicken meatballs) and ingen no goma-miso aé (green beans tossed in a creamy sesame sauce). The "hidden" ingredient in each is miso: light, sweet white miso to combine with sesame paste for the green beans, and savory red miso to provide complexity of flavor to ground meat.