From the category archives:

Japanese Recipes

Miso Glazed Black Cod Recipe

March 16, 2010
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Because fish roam the oceans, free of political, ethnic and language barriers, they tend to get many different names in different parts of the world. Like little finned spies, they lurk in the ocean depths, switching aliases as they move from port to port. Take the Sablefish for example. Depending on who you ask, you’ll [...]

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Uni with Yuzu Gelée

March 4, 2010
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This doesn’t happen often, but I’ve been at a total loss as to what to name this dish. It’s not quite a salad, not quite a ceviche, and not quite a terrine. Sure, I could have just stretched the definition a bit to fit the dish, but it always irks me when people go naming [...]

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Japanese Curry Rice Recipe (video)

February 8, 2010
Japanese Curry Rice from Scratch

One of the great things about cooking without recipes is it leaves you free to add different ingredients and experiment, this keeps an old favourite new and interesting even after you’ve had it for the umpteenth time. Some might call this inconsistency, but for me there’s no such thing as a “best recipe”, because my [...]

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Kuromame (black soy beans)

January 9, 2010
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Growing up in a mixed ethnicity household in California, we tended to observe more western holidays than ones from the homeland, but o-shougatsu (Japanese New Year’s) was one notable exception. Perhaps it was because my mother and I were both motivated by food, or maybe it was the opportunity to bond over something that neither [...]

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Osechi Ryori (Japanese New Year’s Food)

January 2, 2010
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I’ve written about Japanese New Year’s traditions and I’ve even posted some typical Japanese New Year’s dishes. But this year I decided to go whole hog and make an Osechi Jubako from scratch.
You’d think after my recent ramen post (which was nearly a decade in the making), I’d be done with insanely time consuming [...]

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Tonkotsu Ramen

December 30, 2009
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This post may have been a year in the making, but I’ve been working on this tonkotsu ramen for the better part of the last decade. In case you haven’t been indoctrinated into the wonderful world of ramen, Tonkotsu broth is the Holly Grail of noodle soup broths. It is thick, creamy and nearly white [...]

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Kabocha Pumpkin Cream Cake

December 13, 2009
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Regular readers will know that I don’t bake. You also know that I am incurably lazy in the kitchen and can’t be bothered to follow complicated recipes. That’s why I was both honored and mortified when Emily Fleischaker from Bon Appetit invited me to a Holiday Bake-Off at the Conde-Nast offices in Times Square.
As [...]

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Matsutake Gohan Recipe

November 29, 2009
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Matsutake gohan (松茸ご飯) or pine mushroom rice is a uniquely fragrant fall delicacy that embodies the essence of Japanese cuisine. It’s simplicity belies the depth of complex flavours that come together in this luxurious bowl of rice and it heralds the coming of fall.
In traditional Japanese food, the seasons play a huge part [...]

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