Woke up feeling ambitious today. Ambitious enough to try my hand at making sushi. Made some rice in the rice cooker, julienned an assortment of vegetables, picked up some sushi-grade tuna at the farmers’ market…and went to work. And, that’s when I quickly remembered (despite my temporary memory loss) why I leave the art of … Continue Reading
Sushi burrito or sushirrito is apparently “a thing.” I generally don’t like things that are trendy or “all the rage”, sometimes for good reason, but usually just because the masses say so — a la nothing attracts a crowd like a crowd, here one day and gone the next. But this particular fad caught my … Continue Reading
I had previously cured whole (peeled) eggs in tamari, but was intrigued by the idea of curing just the yolks using a similar process. According to Cook’s Science, “The high concentration of salt from the curing liquid (soy sauce or tamari) draws out water from the exterior of the yolk, forming a thin, intensely savory exterior … Continue Reading
Somewhere along the way I discovered yuzu and yuzu kosho. Yuzu, an ever-fragrant and utterly aromatic, unique Japanese citrus that looks a bit like a lemon (or a lime, when unripe) with large seeds, yet has a taste all its own. Yuzu kosho, a spicy condiment made from yuzu zest. Traditionally, yuzu kosho is made … Continue Reading
If you’ve ever swam in the ocean and got your feet tangled up in a slimy plant growing on the sea floor, chances are you’ve encountered seaweed. If you’ve enjoyed sushi at your favorite Japanese restaurant, then you’ve mostly likely consumed seaweed. The vast variety of ‘weeds’ that grow in the sea that we refer … Continue Reading
