Posts tagged as:

okazu

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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Sukju Namul (Korean Bean Sprout Salad)

December 29, 2008
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One of my favourite things about Korean food (other than the spice) is that every meal is accompanied by a plethora of banchan (side dishes). At some restaurants, you’ll end up with 10 different complementary side dishes even though you only ordered a $9 bowl of soup. If you’re the type of person who loves [...]

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Simmered Saury and Daikon (Sanma No Nitsuke)

December 17, 2008
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If you haven’t noticed I’ve been on a bit of a meat kick lately. I wanted to balance things out a bit so I made this nitsuke with some Sanma I had in the freezer.
Sanma or Pacific Saury is a long needle nosed fish with a shiny blue-tinted skin which puts it in a [...]

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Kinpira Miso Gobo (Burdock with Miso)

August 19, 2008
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For those not familiar with gobo (or burdock), it’s one of those wonder-veggies that has loads of fiber, iron and calcium. When lightly sauteed it’s got a pleasantly fibrous crunchy texture without being stringy or tough. When cooked for longer periods of time it will get tender while retaining it’s structure. Flavor wise, gobo is [...]

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