January 26, 2012
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 Kyoto Foodie)
2. Cut the legs and ears (the triangular portion of the squid) off of
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Let’s face it, mid-winter is almost upon us and there is not a ground hog is sight. It is getting downright tundra cold out there and Mother Nature is sure to unleash a deep freeze. Some say one should think of a warm place like a tropical island when winter’s freeze is cutting
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January 25, 2012
The other day at my local Asian market — which is usually not very well equipped since importing food from Asia to an unsignificant little island kingdom like Denmark is incredibly pricey — I found these bags of grains. And I remembered the many crazy versions of rice I often came across when living in
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January 24, 2012
*Nahoko Morimoto is a Tokyo-based photographer. Her work has been featured in Brutus and Vogue Japan.
January 23, 2012
I had the privilege to fly first class to Japan. Don’t ask me why, let’s just say I am a lucky person. Don’t judge me, I am only doing this to show how things are being done up there.
Don’t we all wonder how the privileged few have luxurious full flat seat, all you can drink/eat, three windows per seat, two
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January 20, 2012
Photo by Kelly Ishikawa, a San Francisco-based photographer and the co-owner of The Perish Trust.
January 19, 2012
Back in Cupertino, Kuni (my pops) had a huge bag of fuguhire (dried blowfish tails) from Tsukiji market, which he is grills to make fuguhire zake. These tails are from the blowfish variety tora-fugu or “tiger fugu”. Fuguhire zake is a common way to drink hot sake in Japan during the cold winters, at least amongst my father’s generation
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January 18, 2012
*Nahoko Morimoto is a Tokyo-based photographer. Her work has been featured in Brutus and Vogue Japan.
January 17, 2012
Yoko and I have been invited to give a presentation at the world-renowned Pecha Kucha forum next Tuesday 1/24 in San Francisco. The theme is “chaos”, and we will be speaking about our experiences in Japan last year in regards to food and radiation. In the typical Pecha Kucha style, it will be a
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January 16, 2012
Happy New Year! I can’t believe the holiday season passed so quickly, and now we are in 2012. Soon we will be bitching about the hot summer.
I was in Japan for the holidays, and had quite a few good food moments. I am really thankful to iPhone since I can now take pictures anywhere (and pretty decent
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