i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
I made this a lot last year when I was growing eggplants and it is still one of my favorite ways to use up a vegetable I otherwise don’t pay much attention to. Cold or hot, over some white rice is just an absolute divine …
I went with my mom to the supermarket yesterday and discovered the one slightly further into Flushing had… fresh sea urchin. As in unopened spiky globes hiding delicious roe goodness. Of course, me being me, I bought four (My mom said “I knew you’d be …
My oldest loves nametake (although she’s generally a fiend for all mushrooms)–and at 9 years old it’s really easy for her to grab some rice from the rice cooker and top it off with some for an after school snack. I make a few jars at a time since it freezes really well, and in recent days I don’t bother doing it on stovetop–the mushrooms themselves have water so I just add all the seasonings into the jars and steam/can them. You can just do it stovetop if you prefer.
I will confess some mornings I just grab some of this, fry and egg, and some white rice and miso soup make for a very healthy and delicious breakfast. (“Mommy! Did you eat my mushrooms?!?”)
This is a recipe that had been on my list for a while, but I was intimidated by it (as I often am) because how does one create the authentic “taste” that can’t be found elsewhere in the world? When I was little, my family …
This past summer we spent a lot of time catching eel off the local docks, and what a boon it was! There’s so many delicious ways to use eel, including smoked and grilled Japanese style (Kabayaki) for sushi. It is probably my absolute favorite fish …
I forgot to post this the past summer—when we fished up a large Northern Kingfish (Menticirrhus saxatilis), also known sometimes as whiting or kingcroaker. It’s a relatively common fish we can catch here on the south shore of Long Island, and although most people catch them on normal (calms/bloodworm/squid) bait, I tend to catch them on… chicken, since they are usually a byproduct of when I’m fishing for eel (as were the flatfish we caught all summer.)
Because their common name of Kingfish and Whiting is shared with several other species of unrelated fish, finding information on their taste is difficult. They are not fished commercially, and tend to remain smaller, which is a real shame because this particular fish is delicious both cooked and as sushi/sashimi.
In Long Island there is no bag or size limit to these guys which means you can catch them to your heart’s content. When cooked, it is a flakey white fish, with very sweet and tender meat. As sashimi, it tastes very, very reminiscent of yellowtail/hamachi, which was a welcome surprise!
No real recipe to be had—just a sharp knife, some wasabi and soy sauce and you have yourself a party! I sometimes make a spicy kingfish roll with it that the kids absolutely adore. I wanted to let those curious about whether these can be sashimi’d know that yes, very much so!
This… is not your normal New Year’s resolution post (or it is, maybe you have a lot of friends as crazy as me)—it’s about starting a project I’ve been wanting to do for a long time but unfortunately have very little experience in: Aquaponics! That …
This is the dish of my husband’s dreams, not because it’s particularly difficult but because the sauce is one he had never again been able to find outside after the sushi restaurant he used to always order them at closed down. It’s a restaurant that …
If you ask me what my favorite kitchen purchase this year has been, the mini kitchen torch is definitely it. It imparts a smokey charred flavor you would normally only get on a barbecue and it’s so easy for me to use.
This is a nice way to use wagyu trimmings, and one of the easiest ways to eat it. You can use seaweed or not (I didn’t have any) or furikake. The wagyu is diced small, torched, and then mixed with a sukiyaki sauce (sugar, soy sauce, mirin). Then stuffed into a rice ball, be it hand made or in a mold, garnished with some chives. It’s unnecessary for me to bullet out a recipe for this I think, as it’s super simple, so enjoy the pictures and video!
Chicken nanban is a popular dish with a tasty tartar sauce from the Kyushu Island. It’s a relatively easy recipe with lots of things that I usually have ready in my pantry and freezer. The tartar sauce to me is almost like deviled eggs in …