June 4, 2008
When in need of a quick simple meal I often turn to Japanese food for inspiration. While some preparation and presentations can be extremely time-consuming, at it’s core, Japanese food is about simplicity.
Shabu Shabu is typically considered a winter dish because it involves cooking paper thin slices of meat and vegetables in dashi at [...]
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May 8, 2008
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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