Are you interested in winter root vegetables? Find a gobo burdock at your neighbor farmers market or food stores. You can make delicious kinpira dish at home. In Japan gobo is a long (20 inch), thin (1 ½ -inch in diameter at the thicker end), brown root vegetable. Locally grown gobo from the farmers market in my neighborhood is short and plump. Gobo in general has a pleasant crispiness and earthy taste. The flavor of this American cousin is much richer and tastier than the Japanese counterpart...Read More
You may already know that very fresh local fish from Blue Moon Fish sold at Union Square Farmers Market in NYC has been my life line for over 13-14 years.
Here I want to share two news from Blue Moon Fish. Let’s begin with the good news.
Blue Moon Fish is going to self-publish a cookbook, called Blue Moon Fish; sustainable recipes and salty stories next spring. Congratulations to Alex, Stephanie and their crews on this wonderful work...Read More
Continuation from Fish Quick Lesson: My filleted fish stays in the refrigerator for up to 6 days fresh. But, I sometimes freeze them for later time consumption.
After defrosting such a fish this is a dish which I make from time to time. Kara-age fish. (Not Kara-age chicken). Kara-age is a cooking technique, in which an item is marinated in the mixture of shoyu and mirin, coated with potato starch and fried crisp.
The Kara-age fish recipe is from my The Sushi Experience. If you want to learn how ...Read More
Every kid deserves #realschoolfood, cooked from scratch, every day. Join the campaign: http://realschoolfood.chefannfoundation.org/
Please join us on October 27th for The Japanese Knives and Sharpening Techniques Event. http://journeecolab.com/events/2016/japanese-knives-takamura
Takamura Cutlery, one of the finest knife makers in Japan, will be in town for Starchef.com event. During their stay they share their valuable time with us to talk about how Japanese knives are forged and sharpened, and how to sharpen it properly to maintain a sharp cutting edge...Read More
This is what I often do with my very fresh fish. It requires just 10 minutes of cooking/working time. Salt the fish (with skin) and cook it in the oiled skillet, skin side down, until the skin is crisp and the fish is cooked about 60 percent. Turn the fish over and cook until it is cooked through, but not over-cooked...Read More
After filleting fish I always lightly salt the fillet and leave it for 20 minutes or so. This removes a bit of excess water from the fish, thus, firms up the muscle meat. This makes easy for us to cook the fish.
After 20 minutes I wipe the fish with paper towel, sprinkle additional salt (for flavor) and cook it in the skillet or broiler. The fish, which is very fresh, does not need any or much sauce to accompany. Sauce anyway masks the natural flavor of the very fresh fish.
If I am not using...Read More
Meal kit delivery service market is going to generate $1.5 billion in sales this year. I am not yet or never be converted to that camp. Going to the food store and farmers market and being exposed to seasonally changing produce and fish, selecting and purchasing them for the meals is so important part of my life that no excuse gets into my way not doing it.
Especially, fish quality matters me a lot, so I hav...Read More
Join me Hokkaido with Hiroko next year (2017), a unique tour combining the best of the culinary and natural worlds of the northern Japanese island of Hokkaido. This is the second year of operation. The complete information, including fare and application form, is available who which to receive them. Please write me at email@example.com or call me at 212-727-3085 (NYC). The tour is limited to nine (9) passengers.
HOKKAIDO with HIROKO, May 25- Ju...Read More
Here is my latest Zesterdaily.com contribution. Enjoy the piece and the quality of good sea salt.