Recipe: Piman no jakoitame (stir-fried peppers with crispy young anchovies)
Vibrant color, crispy texture. In many ways, this pepper and anchovy dish is the perfect otsumami (tapas-style dish). For starters there’s its vivid color – bold red, yellow and green. Then there’s...
View ArticleRecipe: Aji no nanbanzuke (deep fried horse mackerel)
Deep fried and served in a soy and vinegar sauce, mackerel makes either a satisfying appetizer or a main course Although Japanese often prepare mackerel at home, the silver and blue-skinned fish tends...
View ArticleRecipe: Sautéed buri (yellowtail) marinated in shio-kouji
Enhance a dish’s flavor with shio-kouji. Shio-kouji has a long history as a method for enhancing a dish’s flavor. It has recently come back into fashion, no doubt due to it’s versatility – it adds...
View ArticleRecipe: Kajiki to natsuyasai no ponzu sarada (swordfish with summer vegetables)
A light dish, perfect for the last days of summer. Swordfish has a delicate flavor and works well tomato, mustard or teriyaki sauces. Here we’re going to coat the swordfish with a sauce blending the...
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