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
-
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... -
Takikomigohan is rice steamed with different ingredients. It can be as simple as green peas or as complicated as several different ingredien... -
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... -
Tempura is undeniably one of the most popular foods foreigners want to try when they come to Japan. One shop that is in Asakusa near the tem... -
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... -
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... -
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... -
Naizo (offal) restaurants are popular. Different organ meats (everything from snout to tail) can be eaten rare, grilled, or even in hot pots... -
I often make a dressing for vegetables using toasted sesame seeds, sugar, and soy sauce. Toasted walnuts also work very well. Toast some wal...
No comments:
Post a Comment