While I was doing some research on line I happened to come to the Japanese web-site which promotes “kome-tama” produced in Aomori Prefecture, northern part of main island of Japan. Kome means “rice” in Japanese and tama, a shortened word for “egg”, tamago. According to the site, this special rice-egg has an unusual color and flavor. The yolk is not bright orange but is beautiful sherbet lemon yellow in color. The flavor of the yolk is...
Read MoreSummer time- Bincho-tan Cooking!!!
I have tweeted some Binchotan barbecue photos several days ago. The skirt steak which I cooked – first marinated in my special red miso sauce and lavender (from the garden) – was exceptional. What Binchotan does is to cook the meat at very high temperature (the heat can go up over 1,000 F) with both convective and copious radiated heat. The cooked steak acquired lightly browned color on the outside (does not burn or char), and inside is uniform juicy and tender....
Read MoreMy Summer Favorite, Eggplant: How to Enjoy without Oil
Once my darling, little nephew, Takahiro, nicknamed me “Nasu”, eggplant. I never got the reason from him “why?”. Takahiro has become a respectful, handsome 30 years old gentleman this May. Whenever I enjoy eggplant I remember his mischievous golden smile. There are many great ways to enjoy eggplant in the Japanese way without oil. The most typical one is called “yaki-nasu”, grilled eggplant. The recipe of yaki-nasu is in The Sushi...
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