Makes 8 portions Chicken Skewers Ingredients 1 lb chicken livers, cut into 3/4-in pieces 2 lb boneless, skinless chicken thighs, cut into 3/4-in pieces 8 scallions, cut into 3/4-in pieces Yakitori Sauce Ingredients 3/4 cup sake 1 cup mirin 1/4 cup sugar 2 tablespoons dark soy sauce 1/2 cup light […]
Makes 4 to 6 servings Ingredients 1/2 medium white onion, thinly sliced 2 tablespoons vegetable oil 2 garlic cloves, thinly sliced One 1-inch piece fresh ginger, peeled and minced 8 oz chicken breast, very thinly sliced 8 oz turnip, julienned 1 1/2 teaspoons sugar Kosher salt, as needed 5 cups […]
Makes 1 gallon A primary ingredient in Japanese cooking, dashi is a broth made by simmering flakes of dried bonito tuna (katsuobushi) with pieces of seaweed. Dashi is the base for miso soup, but is also a flavorful base for vegetable soups or brothy noodle dishes. You’ll find kombu sheets […]
It’s been years since matcha became a buzz word, popping up around the U.S. in lattes, smoothies, ice cream, you name it. Matcha wasn’t new then (check in with Japan circa the 13th century) and certainly isn’t now, which speaks to its value as more than a passing wellness trend. […]
Ingredients 1 tablespoon ground sansho pepper 1 tsp nori, finely crumbled 1 tablespoon dried orange peel, minced 1 tablespoon chili powder 1 tablespoon black sesame seeds 1 tablespoon white sesame seeds 2 tablespoons minced garlic Directions Combine all the ingredients and reserve until needed.
February 1 marks the beginning of Lunar New Year, and as we celebrate the new year of the Tiger, we can’t help but hope for a little extra luck in the coming year. Though the traditions of Lunar New Year are as diverse as the communities who celebrate—like China, Korea, […]
“Nikkei” refers to a culinary style that combines elements of Japanese and Peruvian cooking traditions. Borrowing from the term used to describe people of the Japanese diaspora and their descendants who settled in other countries, Nikkei cuisine celebrates the new dishes and traditions formed when Japanese immigrants to Peru adapted […]
Makes 4 servings Chef’s Note: Shichimi Togarashi is a spicy Japanese seasoning blend, which includes chilies, sesame, orange peel, nori and more.
Makes 4 servings In Peru, choclo can be found as an accompaniment to nearly any dish, and in this chilled salad, it marries with soybeans and seaweed inspired by this Peruvian-Japanese fusion dish. Look for frozen choclo at specialty markets or online. Don’t mistake it for the crunchy, corn-nut-style commonly […]
Makes about 5 cups cooked rice Ingredients 2 cups Japanese short-grain white rice 2 tablespoons sake 2 cups water, preferably bottled 1 (4- by 6-inch) piece kombu 1/4 cup Japanese rice vinegar (not seasoned) 1/4 cup plus 1 tablespoon sugar Directions Wash the rice: Place rice into medium heavy-bottomed pot […]
Makes 8 servings Without using a bamboo mat, you can produce almost the same sort of sushi by hand rolling. But because hand-rolled sushi is not as firmly or evenly packed as the kind rolled in a mat, the hand-rolled type is eaten as is, without being cut into bite-sized […]