Happy Fourth of July. I purchased two conch at Blue Moon this Wednesday. My first question to the sales staff at the fishmonger was “how to remove the conch from the shell?”. The answer was straightforward simple. ‘Hit the shell with a large hammer several times until the shell breaks up.’, she advised me. Back at my home I searched the video showing ‘how to remove conch from the shell’. She was right. Every video shows the cracking method...Read More
Namban dish is a specific dish in which ingredients – seasonal small seafood to vegetables – are deep-fried and pickled in rice vinegar marinade, which is flavored with sugar and shoyu (Japanese soy sauce). In the olden days the method of this preparation was perfect to preserve the prepared food longer at the time when there was no refrigeration system. Namban preparation has survived into today’s kitchen and still entertain us with the height of the season vegetables and seafood.
Namban, by th...Read More
Here is a wild and delicious dish idea using Blue Moon’s seasonal fish at this time of the year. Several years ago I found this fish during the height of the summer at Blue Moon. Since then, I have been enjoying it very much. The existence of this fish on this part of the water (East Coast) first surprised me. This fish is largely caught in Japan in the southern part of the main island and below. It is an expensive fish and is a Kyoto Kaiseki chefs’ favorite.Read More
Here is my advice. Many of Japanese dishes can cater to your special requirement. Today there are many gluten free substitutes for bread, pizza, baked goods, and more. They are fine, but if you look into the varieties of Japanese dishes, you do not need to find the dishes made with the substitutes. Rice is gluten free, miso is gluten free, you can find tamari which is gluten free….
Here is a delicious Japanese style rice dish...Read More
I am omnivore. I eat everything balanced. But, from time to time I indulge myself making a meal with 100 percent vegetable. I bet you, whether you are vegetarian, vegan or omnivore, will fallen love with the below recipe.
Here I offer you a delicious new vegetarian udon dish. You can prepare it easily (even though the udon dish sounds exotic to you) in your kitchen. To this dish I add the special flavor of sesame to the broth through the use of tahini...Read More
I am sure many people started New Year with “Eat healthy 2015”-kind of slogan. No matter which diet you are going to diving into, a good diet is a diet with common sense. Choose ingredients which are not endangered nor farmed or raised unethically. Do not reach out to overly processed, convenient food items. Eat everything balanced. Spend time in the kitchen to make meals. Eat home-made meals at the table with family members.
Here is a hussle-free, quick to make, delicious ramen dish for your f...Read More
At the end of the year we have lots of celebrations with family and friends. One celebration with specific feast comes one after another. When things get too much, our stomach need a rest. In the morning when you feel such a yearn, make and enjoy this juice. Kelp stock is not just rich in umami (savory flavor), but is very rich in dietary fiber. In Japan there is a generally accepted folklore that drinking kelp stock will help to keep you “regular”...Read More
Fluke and flounder, both of fish, have oval shaped flat body, and they look alike very much. One side of the fish is dark brown in color and, the other side, very white. This is the side, which always stays on the bed of the sea. When you place fluke and flounder belly side facing you, fluke has its head on the left side, and flounder, on the right side. You also notice difference in size and shape of each fish’s head and mouth. Fluke has larger head and mouth than flounder.
Fluke’s “shun” – tim...Read More
Saba, mackerel, tastes best during cold months of October and November both in Japan and here in NY. I just had the very oily, flavorful one from NY water. When I lived in Japan during the mackerel season I did not miss cooking it at least once every week. My favorite way to cook it is in shioyaki preparation, salt-grilling. In this way I can taste the true, natural and best flavor of the fish – yes it is oily, robust and strong. That is the point of enjoying the mackerel in shioyaki...Read More
After moving to America many years have past without preparing chestnuts rice in the fall. My excuse was that I couldn’t find the chestnuts, which have the same sweetness, quality and meaty fruit as the Japanese one. Chestnuts was my father’s favorite fall dish, so my mother made the chestnuts rice often during chestnuts season. I watched my mother making it every time and was always awed by her love and dedication to us. Delicious chestnuts rice did not come easily...Read More