Recipes
Chicken Karaage (唐揚げ) and a Short History of Fat in Japanese Cooking
Miso Horseradish Kraut
Green Salad with Japanese-Style Carrot Dressing
Chinese Hot and Sour Soup (酸辣汤), Two Ways
Japanese Curry Kraut
Instant-Pot Japanese Chicken Curry (チキンカレー)
Fukujinzuke (福神漬)
Red Kale and Chrysanthemum Leaf Goma-ae (赤ちりめんケールと春菊の胡麻和え)
Sardine Doenjang Jjigae (정어리 된장찌개)
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.
