Posts tagged as:

sashimi

No Recipes vol. 15 (Mitsuwa & Macarons)

June 29, 2009
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What do macarons and Japanese grocery stores have to do with each other? Not much, unless you happen to be making Pierre Hermé’s Macaron au Wasabi et au Pamplemousse, in which case you’ll need to find a fresh wasabi root and yuzu juice to add to the ganache.

Such was the case, last weekend when [...]

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No Recipes vol. 1

October 19, 2008
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When I first started this blog I wanted it to a be a place where I could share cooking inspiration. I’d planned to post pictures and write about the ingredients I used and perhaps share some history about the dish. It quickly became apparent to me that that wouldn’t fly, so I scrapped the idea [...]

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Hamachi with yuzu and olive oil

May 8, 2008
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This is actually one of my favourite ways to have sashimi. It’s so simple and light, somewhere between carpaccio and ceviche. The 2 types of yuzu add a phenomenal flavor with a floral tartness form the juice and a bit of green spice from the yuzu kosho. The salt crystals, provide little bursts of brine [...]

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Hamachi wrapped in ramp kimchi

May 3, 2008
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I know what you all must be thinking “enough with the ramp recipes”. I promise I’m starting to reach the bottom of the bag from my most recent foraging trip, so you shouldn’t see many more:-) In case you’re still looking for a place to buy ramps, there are a few sellers on ebay you [...]

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Cured Tai (Japanese snapper)

April 30, 2008
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This past weekend I made my monthly run across the Hudson to Mitsuwa for Japanese groceries. Their selection is quite impressive and I’m always finding new stuff to buy. Going on an empty stomach would be a mistake for the wallet, but thankfully they have a decent food court which happens to have one of [...]

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Tuna Poke (pronounced poke-ay)

April 27, 2008
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Here’s a recipe that draws its heritage from the the tropical islands of Hawaii. It’s been decades since my last visit and I wasn’t even introduced to Hawaiian cuisine till I lived in San Jose, but I’ve become quite a fan of the regional food that quite possibly started the “asian fusion” movement.
For those [...]

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Sunchoke and hamachi carpaccio

April 10, 2008
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Inspiration can show up when you least expect it. This dish was actually inspired by a Coconut Pana Cotta of all things. What does a creamy Italian desert have in common with a savory sashimi appetizer you ask? Aside from looking incredibly tasty, pana cotta’s are typically creamy dishes that use a tart sauce to [...]

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