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5 day Koji-aged striploin steak
I have come to love and respect Koji for its many applications resulting in the most delicious of viands and this is yet another domain where it shines. Dry aged meats are hard to beat and I’m not saying Koji rubbed meat is better but it’s different and extremely tasty. The difference comes with aroma, […]
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Kita Akari potatoes
I had the pleasure of digging for these delicious beauties at my local JA farm. At the end of June they are supposedly just a little shy of their peak which is in Autumn although they are grown year round. The babies plucked straight from the ground were tasty but needed a little more development […]
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Edamame
So these delicious morsels of love are back and although not at their peak where I found them in Misaki, they are quite delicious. When in the sweet spot of the season all you need is salt as they are dynamic with bright floral notes, and deep vegetal umami but right now I`ll boil […]
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Mountain yam (yamaimo)
Translated as mountain (yama) potato (imo) these beauties have a long history in China, Korea and at least from the Stone Age in Japan. They are fantastic as tempura and I love them raw as above with perhaps some soy sauce, ponzu or katsuobushi for a kick. The Japanese enjoy slimy texture and so the […]
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Firefly squid (Hotaru ika)
Regular squid (ika) are embraced with mild enthusiasm and the giants elicit fear but from March to June, these beautiful creatures flash their mesmerizing neon shimmer along the shoreline of Toyama bay and gourmands get very excited . These bioluminescent cephalopods are a marvel of nature if the conditions are right and you are lucky […]
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What’s in season…?
Seasonality is embraced wholeheartedly in Japan and vegetable lockers are a great place to get your healthy, delicious fix whilst supporting your local farmer. The unmanned open shelves are the best as you get to inspect up close before choosing and it’s also nice to be reminded that you are living in a fairly honest society […]
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Tsukiji market
In the preface to his tour de force, Tsukiji-the fish market at the center of the world, Theodore C Bestor writes “It is a modern market with an enormous volume of trade and venerable history dating from the early seventeenth century. Tsukiji is closely attuned to the subtleties of Japanese food culture and to the […]
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Buying flour (ko mugi ko) in Japan
You can see clearly in the photo above that this is indeed bread flour but at the supermarket you won’t always have nice easy pictures to know the difference between bread and all purpose flours but the Katakana in large white letters should keep you right Hopefully you aren’t faced with […]
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Umami
Bucketloads of umami… In 1908 Kikunae Ikeda, a chemist, discovered large amounts of glutamate in the white crystals that form on kombu and realized that the taste was neither bitter, sweet, sour nor salty and named it umami -“deliciousness” Almost 100 years later scientists in America identified a taste receptor for glutamate on the […]
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Taki Komi Gohan
In my house taki komi gohan usually consists of burdock(gobo) and mushrooms(kinoko) sliced, diced and added raw to the rice cooker with perhaps some carrots and anything from the garden depending on the season. I’ll eat it straight from the rice cooker with some chilli powder (togarashi) and occasionally I’ll get some nori out and […]
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