I will put this knife on my Birthday wish list. I never tried a knife like this before, which cut firm carrot so beautifully, clearly, cleanly, perfectly and effortlessly. I was shopping at MTC Kitchen (711 3rd Avenue, NYC) on this Friday. A manager of the store came to me and asked if I want to try TAKAMURA knife. He highly recommended it to me. I was not shopping for the knife for myself so I reluctantly tried it. Then, I fell in love with it. I never cut a piece of...
Read MoreFabulous Shiso from Two Guys From Woodbridge
Why my previously tweeted fabulous shiso juice and shiso salt tasted so good? Shiso leaves comes from Two Guys From Woodbridge farm in Hamden, CT. Yesterday at the Union Square Market I had an opportunity to talk with Eeah, one of the employees of the farm. Two Guys From Woodbridge farm commits to produce healthy, clean, delicious and nutrients packed vegetables. The vegetables are farmed in one of the most advanced hydroponic-organic greenhouses in the country. One...
Read MoreNot Just Us but Shiitake Loves Sun-bathing
I love to be in the sun during summer months because our skin cells makes vitamin D, which is indispensable to our bone health. But, not just us, shiitake mushrooms also benefit from being sun-bathed. A chemical, ergosterol, a precursor to vitamin D, in the mushrooms converts to vitamin D when they are exposed to sunlight. I tend to purchase a bulk of dried shiitake mushrooms during the summer , select sunny and dry days and leave them in the sun for 2 days or so – 5...
Read MoreNot Just Delicious Juice, but More from Shiso
You can get more from making your own delicious shiso juice. This time I used shiso which has a leave with two strong colors -top part green and the bottom, purple. Here I got much intense reddish purple shiso juice. After using shiso leaves do not throw them away. Youc an make very cool shiso salt. Pat dry the leaves between paper towels to remove excess water. Toss them with generous amount of salt and dry them. This salt is perfect for sprinkling over hot steamed rice,...
Read MoreWant to Try a Cool New Beverage? Here You Are.
My Culinary Tour to Japan group member enjoyed this new beverage (see Photo) this March in Japan at a local restaurant just before arriving to Gokayama village, where 400 to 200 years old thatched roof houses still stand and occupied by the locals in the deep mountain region. Being attracted by stunning peachy-purple color of the drink, which the Japanese family was enjoying at across our table, we could not stop ordering it. When we tasted it, “wow” sounds...
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