i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
Some years there are so many blowfish in the water you can’t catch anything else because they are voracious and will take any line with any bait at any time. Then there are years where they don’t show up at all, for whatever reason may …
My sister bought 12lbs of A5 Wagyu for a pretty and decadent penny and then gave me a hunk of it after we had a barbecue. This level of marbling in the wagyu makes it a slightly difficult ingredient to work with–heat it for too …
It’s no secret my kids are fiends for sushi so I often make handrolls at home for them—usually avocado and smoked salmon or some California since they keep well. They also love steak tartare so I always have some nice sirloin or skirt in the …
Disclaimer: The following post contains accounts of raising and processing poultry for food. If that makes you uncomfortable, please navigate away from this page! We had a quail processing day (guide to raising quail) which is always a somewhat somber and work heavy day. A …
Yes yes, this dish is normally done with chicken or fish, but I’ve been experimenting with vegetables and seafood to delicious success. Nanbanzuke is the Japanese version of escabeche, a Spanish and Portuguese dish of cooked fish marinated in a spiced vinegar sauce which was …
My kids love potatoes in most, if not all forms—so warm, crispy Japanese potato croquettes disappear quickly in this house. It’s pretty easy to make with a rice cooker that can steam the potatoes, and also easy to jazz up by mixing in different things: …
The only issue I have with this particular rice topping is that…. a whole head of cabbage gets cooked down to just a few small jars of this delicious dish and it disappears in a flash. Bakke miso, which is made with the Japanese butterbur, …
This is less of a “recipe” and more of a discovered-a-traditional-way-of-eating-something-that-blew-my-mind. I always have bottarga/karasumi/wuyuzi which is the cured roe of mullet (a specialty of both Italy and Taiwan) in my fridge at any given time—it satisfies my cravings for something salty, briney, and full …
So as part of the whole experience, the first floor rear unit is themed with Studio Ghibli Easter eggs hidden around the unit. I grew up on Studio Ghibli films, and for the most part they were positive and nostalgic and just lovely. I say …
I haven’t had a chance to break out my bento boxes lately but decided to TREAT MYSELF today with blowfish tempura and soba. This style of soba, tenzaru, is eaten cold, with a small teacup or bowl of soba soy sauce (mentsuyu), and delicious and …