Generally speaking, the Japanese are well-mannered, and they’re most enthusiastic about dining’s refined rituals. (Actually, that can be said, with minor qualifications, of many peoples.) Anyway, it’s not too often a Japan-forward company will advise diners to put down their chopsticks and to eat with their fingers. Yet, that’s precisely what Toiro, a company specializing… Continue reading Ditch the Sticks?
Special occasions call for memorable meals, and for many North Americans, “Japanese” steakhouses such as Benihana or Shogun stir fond recollections. These places value entertainment, and they feature flashy, wisecracking chefs preparing meals, teppanyaki-style, on an iron griddle immediately in front of guests. The freshest ingredients served alongside puns (some cringe-worthy, some not), knife gymnastics… Continue reading Strong Influence
On the doorstep is a box, shipped straight from Japan! Packed inside, carefully, is a donabe, a lidded clay cooking pot beloved all over the island nation for the full-flavored moistness it bestows. Lots of ideas for dishes to try, but most of them seem oriented to winter. You know, steaming pot and all. It’s… Continue reading New Toy
That’s the whole concept of tempura – once the oil is hot enough to begin bubbling, lightly battered food is dipped in it just long enough to flash cook it and to seal in the flavors. The batter actually protects the food from the oil and ensures the edibles are steamed, not fried, and that… Continue reading It’s Quick
Mushrooms, Most Honorable
Indeed, not only do shitake mushrooms bring today’s entry much regard, they also glorify it with anticipation of a great meal. The Japanese invented a word to describe the fifth element to engage the tongue, umami. The term has gained wide acclaim lately, both in and out of food circles, and it signifies a delightfully… Continue reading Mushrooms, Most Honorable