i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
I feel like I’ve mentioned often how much I absolutely adore sea urchin. While I most often meet it in the sushi restaurant, occasionally I’ll purchase it from the Asian grocery store if it’s available. While I have prepared it in other ways, including pasta, …
I didn’t think there could be a better way to eat raw crabs other than the spicy variety–but I was wrong. I’ve never actually had the soy sauce marinated version, so I wasn’t sure what to expect. I think a part of me thought that …
It’s midwinter and I was suddenly hit with the craving for raw marinated crabs. Don’t ask me why but my appetite told me I needed to get me some of that delicious and succulent sweet treat or else I wasn’t going to be in a …
This milk colored broth pairs perfectly with a black earthenware bowl. I used the black to show the contrast of how white the soup is. I found that in order to make it extremely rich and flavorful, I baby it over a rolling boil with …
Every Autumn I import a few boxes of cured Mullet roe, also called bottarga-karasumi-wu yu zi, from Taiwan to give out as gifts during the holiday season and it’s always a hit. Karasumi is a delicacy in Asia, made from the sacs of the mullet …
A lot of my childhood memories of breakfast and late night snacks surround these fluffy, sweet, steamed breads that would accompany rice porridge and all sorts of salty pickles and other cured fare. We’d dip them in spicy doufuru (fermented tofu) drizzled in sesame oil …
My mom gave me a beast of a Zojirushi bread machine that she no longer planned on using. I had been making bread by hand at home, and this was a welcome change. One of the breads that I could never make quite right is …
Oh glorious beef tongue, Juicy, fat, and tender, You don’t take much to make people happy, To your delicious, smoky, beefy flavor I surrender Beef tongue is probably my favorite cut of beef for yakiniku style barbecues. No, let me amend that, it is my favorite …
I picked up a pound of sujiko, which is fresh salmon roe still in its sack, from Mitsuwa on our way back from an Aikido seminar yesterday. Both of my kids absolutely love ikura, which is the cured version, but it’s so expensive that I …
I’m an absolute fiend for uni (sea urchin roe) but the creamy, briney, full of ocean flavor disappears far too quickly when I eat it sushi or sashimi style. As a pasta sauce, I can savor it for longer and feel full, rather than regretting …