My niece, Corina Seligman, knows her sake! So I asked her to do a guest blog on some of its finer points. –Lucy I sell sake for a living. After 15 years of bartending and a few years in management I have recently transitioned to the other side of the industry: sales. I work for Empire
We are having another heat wave in the Bay area, so spending as little time as possible in the kitchen is my modus operandi at the moment. I have been hankering for mushrooms a lot these past few weeks. This is a yummy and quick pasta dish that incorporates East-West elements. Although I use shimeji
I fell in love in Victoria–His name was Sampson, a noble horse. He took us on a horse-drawn Tally-Ho Carriage Tour through the historic James Bay neighborhood where some of the oldest houses in Victoria still stand. Amazingly, Alisa, my hostess, knew the lively and engaging female carriage driver. She turned out to be a
Just back from a wonderfully fulfilling and fun gastronomic trip to Vancouver and Victoria. I was thrilled to see how much of a Japanese influence on food there is in Canada. I had planned this trip without realizing that Canada turned 150 years old on July 1st! So young. Lol. I celebrated watching fireworks with
I was just interviewed by the delightful Amber Temerity of http://www.embracingtemerity.com/ about the official launch of my new blog which focuses on Japanese food! I also have a Facebook page and you can find that at https://www.facebook.com/ThanksForTheMeal/. You can sign up on either my FB page and or website so you will automatically get blog
This is a simple yet delicious stock base to make for any of your Ramen recipes. If you want to try other bases for the stock you can use cracked pork bones (for a richer stock) and even shelled short-necked clams. You can also quickly sauté the clams in sesame oil for a lighter stock
This recipe uses another traditional ramen ingredient, namely menma (Manchurian wild rice stems), which I love. Along with fishcake (naruto), spinach, lard, and green onion or Japanese leek, the garnishes add a nice touch to the salt flavoring. This is part of the “Art of Ramen” series. The basic chicken stock for ramen that’s used
This is a traditional, yummy and simple Soy Sauce flavoring for Ramen noodles. Directions: Mash the garlic, ginger and leek together. Mix together the mirin, soy sauce and sake. Add all the ingredients to a small saucepan and let cook slowly, over low heat, for five minutes. Combine the soy sauce flavoring with hot stock. Place garnishes on top of the cooked noodles in the soy sauce flavored soup.
Directions: Mash the onion and garlic together. Melt the lard in a frying pan and add the raiyu. Put in the onion/garlic mixture and sauté for 2 to 3 minutes. In a small bowl, combine the misos, soy sauce and sesame oil. Add to the frying pan and cook over medium heat for 5 to 10 minutes, stirring occasionally, until thickened and bubbly. Set aside to cool. If refrigerated, it will keep for a few days.
Barbecued Pork (Chashu) is just one of the many traditional garnishes used for Ramen. It is surprisingly easy to make and has a very seductive taste and smells divine! When I make this, there are never any left-overs! Chashu’s origins come from the Chinese Cantonese barbecue pork dish called Char siu. This is part of