INGREDIENTS 1.5 pounds large shrimp, head and shell left on, rinsed well (I used Ridgeback shrimps from Santa Barbara) 3 (12-ounce) bottles of Japanese lager beer (I used Sapporo) 1 cup water 1 tablespoon Old Bay seasoning 1 teaspoon kosher salt 1...
A gleaming school of herring greeted me upon my arrival on U.S. shores yesterday. After landing from Tokyo, my first errand after dropping off my bags at home was a visit to my local fish monger (Monterey Fish Market). Winter...
Last week, Sakura wrote about chirashi sushi in London, a dish you can find at many Japanese restaurants throughout the world. I grew up in Kansai so when I was young, our chirashi (called bara-chirashi or gomoku chirashi) consisted of cooked root vegetables like...
When the persimmons and matsutake start populating the markets in Japan, so do the sanma (Pacific Saury). They are so abundant, they are practically giving them out for free. For less than 100yen per fish, it's the most economical choice to...
Fish is still something a lot of people are scared of in the States. Heads, guts, scales, filleting -- there are a lot of processes involved before you can eat a piece of fish. It is the same process for meat or poultry, and I am...
I recently became a permanent resident of this country, and to celebrate my newly acquired freedom, we went to Le Bernardin. Though I know a lot about food, I haven't been to many top-notch restaurants because I end up bitching about its flaws. If you...
Crab. Now who doesn't have a thing for crab? Sri Lanka is a tiny island hanging off the tip of southeast India where there is an abundance of juicy seafood. People probably eat more fish than meat. And yet, it's...
For my birthday this year, I went to Tulum, Mexico with Johnny. It was our first trip we would be taking together and it took ages to decide where to go. Buenos Aires? Mexico City? CUBA??? I hadn't taken a tropical vacation in forever,...
Uni, burrata, button mushroom, yuzu Son of a Gun Los Angeles
Hola from Tulum, Mexico! It has been an unforgettable trip: snorkling with turtles, hiking around ruins, biking around town, beach bumming. And eating! This photo of my shrimp, oyster and octopus coctél (cocktail) was taken at a local seafood joint. The avocado was neon green!...
Remember when Yoko posted that pornlicious article about how to make ikura-don (salmon roe over rice), topped with a raw egg? Well, one night, she invited me over for dinner and she made ikura spaghetti!!! What a gluttonous noodle feast in a bowl. The al...
My partner Washi recently got a job as a salaryman. This may not seem that odd until you consider the fact that he is living in Berkeley, California and to qualify as a salaryman, you are usually employed by a Japanese corporation....
There was an egg festival in my bowl of rice the other day. I placed a raw egg yolk on a mound of ikura (salmon roe) on top of my steaming hot bowl of rice. The orange hues are sexy and appetizing, glimmering in my...
Spaghetti alla Chitarra prepared by chef Dan Kluger at The Core Club. He is now the chef at ABC Kitchen in NYC. Photo by Erin Gleeson.
By Kenji Miura Shiokara is a fantastic savory condiment to your favorite glass of shochu. This particular shiokara is made with surume ika (Japanese Common Squid or Pacific Flying Squid). INGREDIENTS 5 fresh squid 2 tbsp salt METHOD 1. Clean the squid. (Here's how via
*Nahoko Morimoto is a Tokyo-based photographer. Her work has been featured in Brutus and Vogue Japan.
Dish by Chef Scott Anderson. Photo by Erin Gleeson
I was in Miami for Thanksgiving, listening to salsa music while eating turkey, which was great. Last Thanksgiving, I had a steak in Fort Lauderdale, but this year we had a very traditional Thanksgiving meal, with nontraditional music accompaniment. Since Thanksgiving Day's meal looks the same no...
Photo by Erin Gleeson.
I visited my mom recently and she served me one of the best breakfasts I have had in a long time--tai chazuke. Chazuke is short for ochazuke, a common method of enjoying rice in Japan. A bowl of rice is topped with condiments and hot...
