Sake and Shochu Talk
MOTOism

MOTOism: My Vegetable Garden

As you've seen from my previous posts, my current apartment has a nice-sized balcony, which gets wonderful sunlight. I make the most out of this luxury by hosting barbeque dinners, and make my own dried mushrooms and umeboshi. When you have...

Happy Hour

Happy Hour: La Louisiane

Once upon a time in the Crescent City, there was a culinary institution and hotel named the La Louisiane Hotel and Restaurant down Iberville Street in the French Quarter. La Louisiane, as it was know to the locals, was opened in 1881...

The Swedish Chef

The Swedish Chef: Larb Gai

By Haan Ridell Hi I'm Haan. I'm Swedish but live in Copenhagen, and I fly around the world for a living. Very lucky me, since I get to learn about new cultures -- and what better way to learn, then to eat? I dash off...

Casa de Kei

Casa de Kei: Mame Gohan (Beans + Rice)

Mame gohan (beans and rice) with English sweet peas, organic radish, negi (green onions) and katsuo bushi (bonito flakes). INGREDIENTS Serves 2 1 cup short grain rice (washed) 1 1/8 cup dashi or water 1 cup shucked and blanched English sweet peas 1/2 cup cut...

Japanify

Japanify: Ebi Chili

Ebi Chili is the best example of a dish that has been Japanified. It was originally created in the 1950s by a Chinese immigrant in Japan, taking cues from Sichuan-style cooking. It's a shrimp dish that has a little spice and a little sweetness, perfect...

MOTOism

MOTOism: Artful Deco Roll

The craze for sweets in Japan is so peculiar. There's always, "This Year's #1 Dessert!" which will inevitably be forgotten about next year. Sweets like macarons and other delicate pastries are kicked up a notch or two once they enter Japan land. Its level...

Japanify

Japanify: Lotus Root Kinpira

I am a huge fan of spice, and finding a dish that I can make that delivers the spice is always a welcome affair. This renkon (lotus root) kinpira is a recipe I made out of an awesome book that Kayoko got...

Japanify

Japanify: Daikon-Tuna Stir Fry

Sometimes the most humble ingredients can yield some seriously satisfying results. Some days I procrastinate until the last stop on my train to plan out what I'm going to make for dinner. I mentally piece together what I have in the fridge and try to...

The Forest Feast

The Forest Feast: Pear Pancakes

Even though it's starting to become spring, it's still cold in some parts!  We were recently in NYC and since Jonathan's family has a house in Vermont, we took a group of friends there for the weekend. We cooked big meals together, played snow football...

Japanify

Japanify: Mizuna Crunch Salad

Spring is here and my local market is starting show signs of different colors of the rainbow after a winter abundance of orange and brown fruits and vegetables. I've been most excited about the appearance of more greens -- broccoli, asparagus, green onions, etc....

Casa de Kei

Casa de Kei: Spring Pea Salad

Lightly sautéed green salad with upland cress, sweet english peas, pea tendrils, ginger, purple artichokes, green scallions, baby bell peppers, blood orange and artichoke chips. Perfect for spring! INGREDIENTS Serves 2  1 small bunch upland cress (watercress is a nice alternative) 10 pea...

Japanify

Japanify: Mentaiko Rice Redux

Forgive me, I am going to cheat a little here... like that "100 Episodes of Seinfeld" episode. I think Umami Mart has been around long enough for something like that. So this is a re-post/interpretation of another post I wrote in Tokyo 4...