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Japanify

Japanify: Ankimo (Monkfish Liver)

Ankimo, or monkfish liver, when steamed, is considered a delicacy in Japan. The creamy texture is not unlike a fine pate. Ankimo is to be eaten in tiny bites and is an excellent accompaniment to sake or shochu. The first time I...

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Japanify: Onigiri (Rice Balls)

My mom used to pack rice balls for me as an elementary school kid for lunch way before the sushi craze swept the nation and way before there were sightings of Alice Waters toting around onigiri. Having these balls of...

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Japanify: Simmered Mackerel in Miso

For those who are curious to eat more responsibly in the seafood arena, mackerel is an ideal option. For the rest of us who don't care about being responsible, mackerel is also an ideal option because of its salty-savoriness that's addictive and a...

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Japanify: How to Clean a Sardine

I love sardines - canned or fresh. My addiction started as a child when my mother would serve sardines from a can with a dab of kewpie mayonnaise. Packed with protein and fun to eat, they are also better for big blue because...

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Japanify: The Japanese Canned Fish-Off

When the heat rolls in, laziness comes in the form of "I don't want to cook." Maybe it's also an instinctual thing where I am unconsciously preparing for a fire or earthquake which is more likely to happen in the hot summer months...