So many uncertain things are circulating around us at the age when everything became trashy, reality show quality. Food…….quality food always comfort us and push our spirit high. This is only me speaking. Recently ramen has become a culinary star in America, but not soba or udon noodle soup bowls. All of these dishes are comfort food in Japan. So, why only ramen? Ramen is packed with punching, rich meaty flavor, which Americans love to taste in a hot noodle soup...
Read MoreFrench Omelet Meet With Tamago-yaki
Not just a croissant. On my recent trip to Japan I savored an extremely good plain omelet – truly French style in quality – in Tokyo. Aux Bacchanales https://auxbacchanales.com/shop/index.html is a French cafe concept restaurant with bakery, which first brought the essence and charm of French cafe experience to Tokyo citizens back in 1995. The owner created the space with all aspect very French – The Japanese are good at doing it -, including the costume...
Read MoreApple and Satsuma-imo
At this time of the year every Friday I make pilgrimage to Samascott Orchard at Union Square farmers Market. The outside is cold and market looks scares. Samascott Orchard sell the best apples and satsuma-imo, Japanese sweet potato, in the market. The Samastocc Orchard was founded in 1901 in Columbia County. Grandfather of Ron and Gary Samascott began growing apples. Their son, Oliver, converted the orchard to a dairy farm in 1930s, during which...
Read MoreMonkfish and Monkfish Liver
This Wednesday Blue Moon fishmonger at Union Square Farmers Market sold fantastic quality monkfish liver, some of which I purchased and cooked in the traditional way. Monkfish, anko, is a winter delicacy in Japan – especially in Tokyo region. Monkfish which we enjoy in Japan is not a small variety. The average fish – female fish – weighs around 31 pounds. The most popular way to enjoy anko is anko-nabe, in which meaty fish is cooked with its liver, skin,...
Read MoreGreat Miso Has A Surprise Flavor Profile
A new habit, which is only a week old, was born out of my recent teaching experience. At breakfast I began spreading a thin layer of Mellow White miso over a generous spread of Isigny butter (sweet) from Normandy on my whole wheat brown toast. “What kind of flavor do you find in this miso?” I asked eleven students, who are attending my class in the kitchen at Boston University Food and Wine Fall Program. We were...
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