KAMBUTSU: The Dried Darlings of the Japanese Kitchen

Our guest is Elizabeth Andoh who joined us 10 times in Episodes 18, 61, 83, 99, 108, 131, 156, 180, 200, 208, and shared her truly deep insight into traditional Japanese food culture.

Elizabeth is a food writer and Japanese cooking instructor based in Tokyo, and she has lived in Japan for over 50 years. She runs the culinary arts program called A Taste of Culture, which offers a great opportunity for non-Japanese people to explore Japanese culture through its food.

Elizabeth is also the author of 6 cookbooks, including the award-winning “Washoku: Recipes from the Japanese Kitchen”, “Kibo: Recipes and Stories from Japan's Tohoku”, and “Kansha: Celebrating Japan's Vegan and Vegetarian Traditions”.

Today’s topic is Kambutsu. Kambutsu means “dried things”. These are essential items in the traditional Japanese pantry but rarely receive the attention they deserve.

In this episode, we will discuss what kambutsu is, why they are so precious, ways you can use them (that are totally foolproof!), Elizabeth’s favorite kambutsu recipes, and much, much more!!!

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