Recipes
Jian Dui — Sesame Balls (煎堆)
Daifuku (大福) with Instant Pot Red Bean Paste (餡子)
Mushroom and Sage Risotto (Risotto ai Funghi e Salvia)
Baked Sardines with Shio Koji-Pickled Fennel Salad
Earl Grey Dark Chocolate Ganache Squares
Sparkling Miso Tonic
Salmon Miso Sinigang (Sinigang na Salmon sa Miso)
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)
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.
