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...
Read MoreFish Quick Lesson 4: Kara-age Fish and Special Sale of The Sushi Experience
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...
Read MoreFish Quick Lesson 3: Cooking Fish Simple
Very fresh, good tasting fish needs accompanying sauce which can elevate the natural flavor of the fish, but not masking it. 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. In order to cook the fish...
Read MoreFish Quick Lesson: Benefit of Filleting a Whole Fish
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 have to do the shopping. Every early Wednesday morning, except when I...
Read More‘Shun’, Herring, Spring
Japanese cuisine emphasizes the use of seasonal ingredients. We call ingredients in season “Shun” . In Japan seasonal ingredients are not limited to just vegetables, which may be the case here in America. We love to enjoy seasonal seafood harvested in different parts of Japanese water. I, however, admit that the consumer’s awareness of seasonal seafood has been changing. Today most of...
Read MoreUnrolled Ro-ru Kyabetsu
The other day Dorothy Cann Hamilton, the founder and CEO of International Culinary Center, invited me to her popular radio show, Chef’s Story, on Heritage Radio. “What was your favorite mother’s dinner when you were grown up?” “Rolled cabbage” It took half a second to answer this question. “My mother also made a delicious rolled cabbage! What’s going on here!”, Dorothy replied. When the interview airs, I will post it....
Read More