As my book, Food Sake Tokyo, is coming out in the spring, I am starting a new website focused on shops in Tokyo. Please see the new site here:
http://foodsaketokyo.wordpress.com/
Popular Posts
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The earthy gobo (burdock root) rounds out the osechi menu, that has many sweet and soy flavored dishes. Also, this is one of the easiest of ... -
Goya, a bitter gourd, is the vegetable mascot that represents the southern islands of Okinawa. In Okinawa it is called goya or throughout th... -
In this bento on top of the rice is thick slices of pork cooked in a teriyaki sauce. The side dishes are: sauteed eggplant with a dengaku (s... -
One of my favorite Japanese foods is natto, fermented soybeans. Here we have it for breakfast with okra. A kaiseki chef taught me how he tre... -
Since our move to NYC it is definitely harder to come up with more traditional Japanese side dishes. Here is a good example of three side di... -
Takikomigohan is rice steamed with different ingredients. It can be as simple as green peas or as complicated as several different ingredien... -
I was introduced to the flaky roti prata to be dipped into curry while on a business trip to Singapore. It was one of the most memorable thi... -
Dashi is the essential broth from which many Japanese recipes are based. This article which originally appeared in Metropolis magazine gives... -
Assembling Shinji's bento is always fun for me. If I am lucky, there are enough osouzai, or side dishes, in the fridge to just put the b... -
Here is my attempt at making osechi ryori from last year. This is what I made for Shinji and his family. The different components include ch...
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