-
Recent Posts
Categories
- Commets (9)
- Culture (1)
- Desserts (4)
- Dressings and Sauces (4)
- Equipment and Utensils (1)
- Fish (4)
- fish and seafood (2)
- Herbs and Spices (6)
- Ingredients (10)
- Japanese Language (1)
- Nimono (simmered) (2)
- Noodles (1)
- Poultry (1)
- Recipes (24)
- rice (2)
- Salads (2)
- Stocks and Soups (1)
- sushi (6)
- Techniques (1)
- Tsukemono (2)
- Vegetables (5)
Latest Tweets
- Most Popular in 2011: http://t.co/UW4bejxm 3 weeks ago
- got a around to writing up another recipe, but this time for some Christmas time gravlax http://t.co/q3ZPlYZ8 1 month ago
- #recipe for hijiki with bacon, carrots and soy beans http://t.co/qOuUKhN 6 months ago
- Nice post on konbu and umami on the Cooking Issues blog - http://cookingissues.wordpress.com/2010/01/19/umami-nation-kombu-dashi-smackdown/ 2 years ago
- squash croquettes with curry, spicy shrimp rolls 2 years ago
Tags
Category Archives: fish and seafood
Sanma – Autumn Knife Fish
Sanma is the Japanese name for the fish known as Pacific Suary as well as Mackerel Pike. The name written in Japanese literally translates to autumn sword fish. September is considered the peak season for sanma in Japan as this … Continue reading
Tagged Fish, Ingredients
1 Comment
All About Bonito
Dried bonito flakes – the unsung hero of Japanese cooking. These light flakes are combined with kelp to make dashi, the clear soup stock that is essential to so many recipes. Dried bonito flakes are made from the Skipjack tuna … Continue reading