Posts tagged as:

shiso

Sea Urchin Ceviche

November 16, 2009
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It’s the middle of November here in New York, and we’re still having springtime weather. This warm-blooded California boy isn’t complaining, but it’s a little disconcerting, especially with predictions of the end of the world only a few years away. I was thinking I may have to hang onto this post until next summer, but [...]

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Chirashi Sushi

June 29, 2008
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For those of you that have never had it, chirashi sushi i a bowl of vinegared sushi rice topped with a bunch of colorful stuff. At most sushi restaurants this means covering the rice with slices of various raw fish, but that’s not always how it’s made.
Growing up my mom used to make a [...]

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Chilled cucumber with sesame miso broth over rice (Hiyashijiru)

April 27, 2008
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The summers of my youth were often spent on the southern island of Kyushu Japan visiting my maternal grandparents. They live in what used to be a small, rural fishing/farming village about 2 hours from the nearest small airport (which for an island about the size of South Carolina is a long way).
For those of [...]

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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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Grilled Sea Bass Donburi

April 1, 2008
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I had some bass left over from another dish I made, so I dropped it in some all-purpose Japanese marinade and turned it into this donburi.
There’s a layer of dashi tamago (japanese style scrambled eggs) between the rice and the bass that adds some sweet richness to the dish and the sansho (a.k.a. sichuan [...]

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Shiso Wrapped Bass Dumplings in Dashi

March 29, 2008
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While dumplings can be a little labor intensive, they don’t have to be hard. Using whole pieces of marinated bass make this very simple to prepare and the results are definitely worth the effort. Since the fish is well marinated I go light on the salt in the broth and it makes for a light [...]

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Pickled plum and calamari salad (Ume ika somen)

March 23, 2008
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Whether it’s in an Izakaya (Japanese tapas bar) or a more refined Kaiseki(where 14 courses is the norm) restaurant, Japanese people are into having a variety of small plates. Like Spanish tapas, these aren’t really big enough to be considered a course by American standards and the idea is to order a bunch of dishes. [...]

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