Growing up Mom made (and still makes) soda bread throughout the year, not just on St. Patrick's Day. For her though, the bread she made on St. Patrick's was a little more special connected her and us to our Irish heritage.
In Ireland, soda bread is not the same as the breads appearing on the shelves in grocery stores for a brief period. It's a staple there and rather different in flavor and texture from what we are used to here. That of course is due to basic day to day ingredients that are used in the home.
Brown soda bread (using all or part whole wheat/germ) is always on the table, and with a little bit of grass fed butter it's hard to beat. One of my favorite comfort foods is brown bread, a good stout, and a tasty fish chowder..... to bad I'm land locked!
Kashiwa, in Chiba prefecture, Japan. A modern city with an ancient past, a commercial hub and a community to many Tokyo commuters. This city, like most in Japan can surprise the adventuress foodie. Arriving at Kashiwa Station, I could have easily mistaken myself for being in New York. A Starbucks to the left, shops, an aggressively urban exterior with a row of restaurants all with intricately designed wax displays highlighting their dishes.
What do you want on a chilly night when you're craving a bone warming meal? With so many choices there’s just one that fits that bill and that’s oden.
This recipe is from my great Aunt Connie Milano and goes back in my family a few generations, possibly more.
These cookies should be light, crunchy on the outside and soft on the inside. We only make them for Christmas and they are fantastic with a cup of tea or espresso.
As a kid, I liked these cookies when they were still hot and soft… the honey and the citrus really stand out. I hope you enjoy them as much as my family has.
Peter A Milano
Eat, Drink, and Explore from chef Peter's blog about his food experiences, recipes, and travel.