Since opening its flagship store in Chinatown in October 2013, Rice Workshop has enjoyed rapid expansion. Aiming to serve donburi, or rice bowls with various toppings, almost as fast as vending machines do, Rice Workshop wants to keep its food… Read More
Green soybean rice cakes (‘mame-shitogi’) are made near the border of Aomori and Iwate prefectures. Originally they were made with dried soybeans, which were soaked, boiled, and mashed, then combined with pulverised rice. Some say this was a precursor to… Read More
Today’s recipe is not exactly a ‘sweet’ but a traditional, regional form of ‘okowa’ (sticky rice cooked with other ingredients). Mitori Okowa is made not with red azuki beans but with black mitori beans, a variety of black-eyed pea, cultivated… Read More
‘Oiri’ is a traditional sweet that has been made in the eastern Tottori Prefecture since ancient times. It is essential for Hina Matsuri (‘Dolls Festival’). In the olden times, Oiri was made from washed, dried and roasted rice, candied in… Read More
