Archive for October, 2008

Japanese Persimmon Shibugaki

Japanese Persimmon Shibugaki
Japanese Persimmon Shibugaki (渋柿) Japanese Persimmon Shibugaki (渋柿)
Autumn is persimmon time in Japan. The shibugaki is an astringent persimmon that can be enjoyed only when it is very ripe, or has been blet. I like to spoon the soft, dripping flesh out like ice cream from a paper cup.…

homecooking: Nizakana Flounder Simmered with Shishito

homecooking: Nizakana Flounder Simmered with Shishito
Nizakana: Flounder Simmered with Shishito (カレイの煮付け) Nizakana: Flounder Simmered with Shishito (カレイの煮付け)
Nizakana can be made with any kind of fish and is well suited for smaller fish that can be simmered whole. Flounder with eggs, komochi, is a favorite in Japan. The mild-mannered Japanese shishito peppers adds color, nutrition and a contrast of flavors.…

Meeting a Real Live Sake Samurai!

Meeting a Real Live Sake Samurai!
Sake Samurai 2008 Sake Samurai 2008
Today I had the honor of meeting a very rare breed, a Sake Samurai!…

Buri kama Shioyaki (Salt Grilled Yellowtail Collar)

Buri kama Shioyaki (Salt Grilled Yellowtail Collar)
Buri kama Shioyaki (ぶりかま塩焼き) Buri kama Shioyaki Salt Grilled Yellowtail Collar (ぶりかま塩焼き)
I killed my first buri-kama of the year tonight. It was a lunker! I grilled it shioyaki style and squeezed on lots of sudachi.…

Kana-ami: Traditional Japanese Handmade Metal Cooking Utensils and Kitchenware

Kana-ami: Traditional Japanese Handmade Metal Cooking Utensils and Kitchenware
Kana-ami: Traditional Japanese Handmade Metal Cooking Utensils and Kitchenware (京の金網細工 辻和金網店) Kana-ami: Traditional Japanese Handmade Metal Cooking Utensils and Kitchenware (京の金網細工 辻和金網)
Scoop soft tofu from boiling water, strain tea, roast sesame seeds, grill vegetables and fish over an open flame — all with beautiful, handmade traditional Kyoto metal utensils.…

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