I first encountered mentaiko reading Chubby Hubby’s IMBB 16 entry last year, and it’s been on my mind ever since. Every time I went to an Asian store, I looked for this spicy pollack roe and was disappointed. Until I read JW’s advice on where to get mentaiko: I promptly visited the […]
Tags: asian-cookery, asian-cuisine, Asian-food, harumi-kurihara, harumis-japanese-cooking, Japanese-cuisine, japanese-food, noodle-soup, spinach-soup
Who woulda thunk? Once upon a time, you couldn’t order sushi online. How could you possibly? Sushi is supposed to be prepared and served absolutely fresh, preferably right in front of you.
There’s even a funny website some college guys created where you could order sushi to be delivered to your home. […]
June 3:
Louisville, Kentucky: Asian Water Festival Family Day
June 1-4:
Herndon, VA: Herndon Festival
June 1-4:
Ithaca, NY: Ithaca Festival
June 4:
Temecula, CA: Fourth Annual Children’s Matsuri
June 5-16:
New York, NY: Taste of Korea: 3rd UN Korean Food Festival
June 8-11:
Daegu, Korea: Dafood 2006: Daegu International Food Industry Exhibition 2006
June 7-9:
Beijing: FHC […]
Kabocha squash is known for its sweetness and its beautiful, mottled forest green rind. I usually choose ones that are smallish, weighing about a kilogram each. When shopping, make sure the rind is firm all around, with no soft spots — the squash itself should be heavy for its size.
You can […]
Soba briskly boiled for 5 minutes or so, then drained.
Serve sprinkled with nori strips, chopped scallions, wasabi paste, and dashi broth flavored with a bit of soy sauce and sugar. Simplicity indeed.
Tags: asian-dishes, asian-recipes, Breakfast, Japanese-cuisine, japanese-food, soba-noodles
And here it is, katsuo-bushi, the indispensable ingredient that gives life to Japanese dishes seasoned with or cooked in dashi.
Katsuo-bushi is made from the tuna-like skipjack (scientific name Katsuwonus pelamis), or bonito, a member of the mackerel family. The Japanese have been steaming/boiling and drying this fish since the fifteenth century and […]
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 […]
Tags: asian-cookery, asian-cuisine, Asian-food, elizabeth-andoh, japanese-cookery, japanese-cooking, Japanese-cuisine, japanese-food, shojuo-tsuji, soy, squash, washoku
Kombu or Konbu is the name for a group of Japanese seaweeds of the genus Laminaria. There are several kinds of kombu, Laminaria angustata (mitsuishi kombu) and Laminaria ochotensis (Rishiri kombu) being utilized the most for making soup stocks. Kombu is rich in naturally occurring monosodium gulatamate. I’m tempted to write more […]
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