I love all things citrus, and for the past year or so, I have been very captivated (okay obsessed) by yuzu (Japanese citron), which has such a delectable and aromatic citrus bouquet. Both the peel (fresh or dried) and juice can be used. It is used as a condiment in savory dishes such as nabemonos,
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
THIS DISH IS SIMPLE, elegant, and absolutely delicious. In my house, whenever I’m in doubt as to what to serve guests, I make this. The Eastern ingredients are of course, the ever-versatile soy sauce, which can be used to highlight many different types of sauces. I also use perilla leaves (shiso) as a refreshing garnish.