Sides
Sea Asparagus Goma-ae (の胡麻和え)
Morel Chawanmushi with Butter Fried Sage (アミガサタケの茶碗蒸し)
Burrata Salad with Pickled Sea Asparagus
Lemon Poppy Seed Salad Kraut and Thoughts for the Coming Year
Mushroom and Sage Risotto (Risotto ai Funghi e Salvia)
Baked Sardines with Shio Koji-Pickled Fennel Salad
Simmered Japanese Taro Root (里芋の煮物)
Mashed Japanese Sweet Potato with an Umami Twist (さつま芋マッシュ)
Chicken Karaage (唐揚げ) and a Short History of Fat in Japanese Cooking
Welcome!
My name is Joëlle. I love being in the kitchen: creating, eating, teaching and sharing. I started Kindred Kitchen with a passionate desire to help more people experience food at its full potential: food as nourishment and healing, food as a doorway to discover the breadth of human diversity and ingenuity, and finally, food as an act of community and love.
The recipes and musings I present here document my playful exploration of taste, culture and nutrition, with plenty of curious vegetables, rogue chopsticks and bubbling mason jars.
