Customers come into the store and ask us how to use the Copper Tamago Pan all the time. It's very hard to explain how to make it without actually cooking it in front of someone. So we decided to capture it...
Chilled ikura and uni chawanmushi (steamed egg custard) at Sushi Kuni restaurant. *Photo by Johnny Lopes
Uzuzukuri is one of my favorite preprations of sashimi. Kuni (my dad) would make this for very special occasions growing up, usually New Year's Day or Thanksgiving. It is so gorgeous that you almost feel bad eating it. But not that bad. The word...
In the spring of 2012 I suddenly felt the urge to not spend a depressing summer in Copenhagen. Previous years had been a mixed pleasure of monsoon rain, heavy floods, grey skies and Antarctica beach temperatures. I seriously needed a shot of California. Coincidentally the...
Do you guys all know my pops? His name is Kunio, and he is a sushi chef. Classically trained as a tempura chef, he was offered to transfer to Los Angeles where Inagiku, the Tokyo restaurant he worked at, was opening a location in the iconic
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