Noodles and Rice

November 9th, 2006

Yuuan Yaki

Pan-Glazed Fish with Citrus and Soy, from the November 2003 issue of Gourmet magazine.
Adapted from Elizabeth Andoh.
I was going to put the recipe here, but found that Epicurious has it online.
I couldn’t find Spanish mackerel so I subsituted Boston mackerel, but they were frozen whole, so I had to fillet them myself. The filleting […]

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May 3rd, 2006

Cooking Tutorial: Dashi

Japanese dashi is one of the easiest things to learn to make, and one of the most important as well. Because it is the cornerstone of most Japanese soups and sauces, where it serves as both stock and seasoning, making a good pot of dashi is a must in every Japanese food enthusiast’s repertoire.
The […]

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May 2nd, 2006

Japanese Lemon-Simmered Squash

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April 26th, 2006

Harumi, “Japan’s Martha Stewart” Comes A-Visiting

Harumi Kurihara, author of Harumi’s Japanese Cooking, is currently
in New York promoting her book. I’ve been waiting to get it, eager to compare with Elizabeth Andoh’s Washoku. Ms. Kurihara is a native of Japan, while Ms. Andoh is an American who has lived in Japan for many years and has married into a […]

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