by Sonoko Kondo (Potter/Random House)
Note: Published under Sonoko Kondo
Los Angeles Times Food Section
Artisanal sake brewering in Sado Island, Japan.
Use marinade for fish, pork, chicken and beef and to pickle a variety of vegetables.
On my mother's apple pie.
Tempura- stories and recipes about Tempura, Kinpura and Suage
Carrots chips made with batter-less way.
Recipe on Vegan batter made with Buckwheat flour.
Recipe for shishito tempura - prepared by the Los Angeles Times Test Kitchen,
This is an easy dipping sauce.
In pickling the harvest of her ancient tree, my grandmother preserved far more than fruit.
An Interview with Evan Kleiman on Making Soba at Home.
How Sonoko became a soba maker.
Fresh and tender bamboo shoots grown in California are now available to cooks.
This is a story about making hoshigaki, Japanese dried persimmons with cooking teacher Laurence Hauben in Santa Barbara.
Ancient Japanese foods that aid in health and weigh control.
Washington State is the largest grower of buckwheat, the grain used for making soba noodles.
Soba Workshop with Akila Inoue of Tsukiji Soba Academy
Step by step: Making soba noodles by hand
Recipe for Soba: Making soba noodles by hand
Recipe: Walnut soba dipping sauce for soba noodles.
Recipe: Soba-Tsuyu - dipping sauce for Soba noodles
Feature Story on Artsinal Handmade Soba maker Akila Inouye and his evangelical mission to promote soba in America.
LA Times journalist Betty Hollock talks about hand made soba.
LA times press release which talks about the soba and homecooking workshop we are offering in June 2010.
Soba and Homecooking Workshop with Mazumizu.
June soba and Japanese homecooking workshop in Santa Monica
Noodle popular in Japan takes off in Basin City
Soba Pop Up
Group photo with kitchen crew at Bar Tartine
Jetrp Soba evemt
Cooking with Shio Koji and story about the versatile natural seasoning.
©2009 Sonoko Sakai