, which translates to “warm stones in the breast pocket,” comes from a Buddist ritual dating back to over 600 years ago, in which monks placed heated stones in their pockets to warm themselves at cold monasteries. During these long periods of meditation, their empty stomachs were soothed. The principles ofhave since been a staple for Japanese food, appreciated worldwide: an approach to cooking and eating that respects the ingredients, the surroundings, the host and the guests.
Here, recreate the Hatsushima family’s string bean dish, called Gomaae, and a Rice & Miso-style Soba Noodle salad. Great for healthy weekday lunches, these recipes are emblematic of Hatsushima’s desire to bring the un-fussy food that makes her and her family happy to the plates of New Yorkers, and readers everywhere.
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