Here are two dishes which I recently served with grated daikon radish. One with mackerel from Blue Moon and the other with chicken liver cooked with BBC Sauce (from Hiroko’s American Kitchen). Regular daikon radish is white, but this one has beautiful green colored-inside flesh. This daikon is sold as “green meat radish” at Tamarack Hollow Farm at Union Square Greenmarket. Buying good daikon radish at Greenmarket was a challenge for me in the past years....
Read MoreHeritageradionetwork Leiti Hsu and Chinese Cabbage
I had a fun and privilege to visit to Norwich Farm at Union Square with a Heritageradionetwork’s personality Leiti Hsu to talk about Chinese cabbage, which we call it “hakusai” in Japan. Not many people in the market are attracted by Chinese cabbage as I observe. A big simple-looking head of cabbage makes people to think twice – 1. What to do with it. 2. How to make a space in my refrigerator for that big head. Chinese cabbage’s healthfulness...
Read MoreChallenge on Kabocha
Kabocha squash season has begun at Greenmarket here in New York City. I enjoy kabocha squash in soup, salad, grilled and fried dishes. Kabocha is rich in many nutrients such as beta carotene, potassium, vitamin, C, E, B1 and B2. Also it is a good source of calcium and iron. These chemicals keep us healthy during the cold season. Why not introducing kabocha dishes to your table more often this winter? When you look at Kabocha cutting it even into halves makes you...
Read MoreWhat I Am Doing Is…
In Hiroko’s American Kitchen you can find a recipe – Sake Braised Short-ribs. This is one of my favorite dishes in the book. In this recipe I modified some of the ingredients and cooking techniques used in an American style Braised Short-ribs. By doing so, the end dish has clean and lean flavor, but is equally rich and delicious. Ingredient modification: I replace mirepoix with kelp. Kelp has much higher and cleaner umami flavor, which contribute to the dish...
Read MoreSpigarello Broccoli
Last night dinner at Picholine I found out that a chef uses Spigarello Broccoli in one of his dishes. I began to spot this new green leaves this autumn at a Strawberry Farm at Union Square Greenmarket. The Strawberry Farm have been carrying it in the past 3 years, but I never attempted to try it. Spigarello Broccoli originates in Southern Italy. It is a cold season vegetable, which can withstand slight frost. This sounds like spinach, which survives in cold frosty...
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