Sides
Green Salad with Japanese-Style Carrot Dressing
Japanese Curry Kraut
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)
Yu Choy Sum Doenjang Muchim (채심 된장무침)
Fermented Lotus Root Pickles
Sautéed Brussels Sprouts with Bacon and Nori (芽キャベツとベーコンの麺汁炒め)
Tororo and Enoki in Mentsuyu Broth (とろろとエノキの麺汁和え）
Okra and Shirasu with Katsuobushi (オクラとシラスのおかか和え）
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.
