One of my favorite restaurants is Kajitsu, as I’ve written a couple of awesome reviews about the place. Chef Nishihara is simply a genius. His creativity and flavoring, using only vegetables (it’s a vegan/shojin restaurant), is just amazing.

I saw an article in last week’s Times Magazine, where Mark Bittman cooked with Chef Nishihara.
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This is my new favorite winter cocktail to drink in our neck of the woods, so I named it after our neighborhood, Skylonda. I just soak some cinnamon sticks in a jar of bourbon for a few days which gives it a nice spice. Then to the bourbon, I add a
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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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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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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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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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Baking chestnut cake dusted with powdered sugar and pine nuts. This was taken as part of an assignment for Edible Brooklyn to accompany an article on chestnuts.

Photo by Erin Gleeson.

Happy new year! How did you spend your new year’s day?

The start of my new year was the worst. On new year’s eve, I was at my a party in SF and drank many whisky cocktails that my friend made. I enjoyed the cocktail and the party, and then went to the BART (the Bay Area
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I’ve been obsessed with making this dish for a few months now — it is really satisfying when you are craving noodles, and so ridiculously easy to make. You can usually find nabeyaki udon on the menus at Japanese restaurants, for $12+. This is so easy to make at home, and cheap!

INGREDIENTS 1 pack of frozen udon noodles
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I am really excited to have been chosen to be part of a food photography exhibition called “Feast Your Eyes” that just opened in Brooklyn on
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