Blog
Aloha from Kauai! Yoko, Washi, Johnny, Keisuke, Jay, Rie and I have been lucky enough...
Soyez le bienvenu au cours de cuisine Française contemporaine. Aujourd'hui nous allons faire un ragoût aux...
Mytilus edulis, also known as the common mussel, is a medium-sized edible “marine bivalve mollusc” in...
I'm in a flurry of packing at the moment. Actually, Yoko and MOTO had to...
One of my favorite things to find at the fish counter is sujiko (fish roe). Its...
I am really into pulverizing food lately. In addition to my daily dose of fruit...
Heat saute pan with olive oil, add napa cabbage, sauté for 30 seconds. Add mentaiko...
I love canned fish. When I was little, I would eat canned sardines in miso...
Ladies and gentlemen, meet Keisuke aka Kid Skwid, my beloved brother. He has recently been...
Remember when Yoko posted that pornlicious article about how to make ikura-don (salmon roe over...
Spaghetti alla Chitarra prepared by chef Dan Kluger at The Core Club. He is now...
Spaghetti with asari (clams), shirauo (little white fish) and arugula at Pizzeria Matsuhisa in Denenchofu,...
