Blog

May 29, 2013

By Haan Ridell Hi I'm Haan. I'm Swedish but live in Copenhagen, and I fly...

May 23, 2013

Duck has always been a bird I've been meaning to explore. Its rich, luscious fat...

May 9, 2013

Ebi Chili is the best example of a dish that has been Japanified. It was...

April 25, 2013

Sometimes the most humble ingredients can yield some seriously satisfying results. Some days I procrastinate...

April 23, 2013

I love canned fish. When I was little, I would eat canned sardines in miso...

March 28, 2013

Forgive me, I am going to cheat a little here... like that "100 Episodes of...

March 13, 2013

INGREDIENTS 1.5 pounds large shrimp, head and shell left on, rinsed well (I used Ridgeback...

February 20, 2013

Gyū-don w/ tokyo negi, chive points, tofu and shichimi RECIPE Serves 2 1/2 lb thinly...

February 14, 2013

Awabi (abalone) is a luxurious clam. When it is eaten raw, it tastes faintly like...

February 6, 2013

Ladies and gentlemen, meet Keisuke aka Kid Skwid, my beloved brother. He has recently been...

January 17, 2013

Last week, I shared a bowl of nishin soba with you, and I asked you...

January 10, 2013

A gleaming school of herring greeted me upon my arrival on U.S. shores yesterday. After...