Making Use of What You Have on Hand

Using the recipe for Spicy Stir-Fry (KANSHA, page 122) as a point of departure, this lesson explores the theme of “no waste” by using kitchen scraps – the peels and trimmings from fruits and vegetables used to make other dishes. One tasty way to use these bits and pieces is to make kimpira. DOWNLOAD a RECIPE.

The Language of Food

 金平(legendary character: KIMPIRA)
きんぴら(spicy stir-fry: KIMPIRA)

Japanese food names often derive from legendary characters. Kimpira the name of a legendary, Paul Bunyon-like character known for his exceptional strength and bravery, is a good example of this. Celebrated in the culinary arena for his fiery determination, KIMPIRA lends his name to stir-fried dishes (especially root vegetables) finished with shichimi togarashi.

This blend of seven spices varies depending upon who is mixing it and can be fairly mild and aromatic to outrageously incendiary. Note that the classic version to the right displays 8 images... the two types of sesame seeds, black (kuro) and white (shiro) are considered a single category.

七味唐辛子(blend of 7 spices)

CLASSIC Shichimi...

top row, left to right:
  • togarashi (red chili)
  • aonori (green sea herb)
  • chinpi (dried citrus peel)
  • sansho (aromatic pepper)
bottom row, left to right:
  • keshi no mi (poppy seed)
  • asa no mi (rapeseed)
  • kuro goma (black sesame)
  • shiro goma (white sesame)

A TASTE OF CULTURE publishes an electronic newsletter about 6 times a year with short essay-stories that focus on some aspect of Japan's food culture. Typically, newsletters include links to photo-illustrated recipes from the online culinary classrooms of Washoku, Kansha and Kibo.  Recipes can be downloaded, making it easy to take into your own kitchen when you cook.

A Taste of Culture's newsletters are free-of-charge, though permission-based. We NEVER SHARE our list with third parties. However, on occasion, announcements related to Elizabeth Andoh's activities (publications, programs and events at A Taste of Culture and in the USA) are sent to those on our newsletter list. To sign up for the newsletter, fill out the form on the bottom of TASTE of CULTURE home page.

Every 6 to 7 weeks, I will post a new lesson to this KANSHAWorkshop page
To be notified immediately of Kansha Archive updates, Subscribe to our RSS feed