Recipes and Entries
|Posted on December 7, 2013 at 11:00 AM||comments (0)|
In our family, breakfast is not complete without miso soup. My son likes to dip his toast in miso soup, which is something I have never seen Japanese people do, but he says it's good.
My own mother never made miso soup for breakfast, even though it is part of a tradi...Read Full Post »
|Posted on December 7, 2013 at 12:50 AM||comments (0)|
As a child, I used to love looking inside my grandmother's pale green kitchen cabinet of seasonings and utencils. It was an old cabinet that my mother tried to get rid of, but my grandmother rescued it and put it in her kitchen to store food. My brother had stuck war plane stickers on the glass, and the sliding doors squeeked. Grandmother had everything she needed in that cabinet. It was like a treasure box. My pantry is not in one place. I keep my salt, pepper, sugar ...Read Full Post »
|Posted on November 23, 2013 at 12:45 AM||comments (0)|
|Posted on November 22, 2013 at 1:05 PM||comments (0)|
I have been collecting pottery and utencils since I was a child. It's sort of an obsession. Whenever I go back to Japan, there is often a pot or a bowl in my carry-on between my clothes and bags of buckwheat flour. I got my pottery collecting obsession from my mother who used to comb through the flea markets and thrift shops looking fo...Read Full Post »
|Posted on November 22, 2013 at 8:45 AM||comments (0)|
|Posted on November 22, 2013 at 8:30 AM||comments (0)|
|Posted on November 14, 2013 at 11:25 AM||comments (0)|
Pickles are like the period of a sentence. It has a way of finishing a meal to clear the palate. Some Japanese pickles are lightly salted and quick to make and others go through fermentation and can take months. Pickles are enjoyed for their flavors and aid in digestion. Eating ...Read Full Post »
|Posted on November 12, 2013 at 10:30 PM||comments (0)|
|Posted on November 12, 2013 at 5:15 PM||comments (0)|
If I ever get this cookbook project off the ground, I will probably divide it into three sections. The first section will be called Simple meals and Quiet moments. It will consist of small routines I do in the kitchen. Grinding sesame seeds would be one. I use the fragrant ...Read Full Post »
|Posted on November 12, 2013 at 5:05 PM||comments (0)|
Freshness is delicious. Japanese cooking is about sourcing fresh ingredients and not fussing with them too much. Because Japanese foods are largely saucless, spiceless, and oil-less, the ingredients themselves must be beaituful, flavorful, and fresh. This usually means...Read Full Post »
|Posted on November 12, 2013 at 4:25 AM||comments (0)|
|Posted on November 4, 2013 at 10:30 PM||comments (0)|
|Posted on October 30, 2013 at 11:05 AM||comments (0)|
|Posted on October 4, 2013 at 1:15 AM||comments (0)|
October 1. Mark Stambler, LABB Founder and baker, and I headed out to Tehachapi at 1pm. That mo...Read Full Post »
|Posted on September 7, 2013 at 2:15 PM||comments (0)|
Last month, Glenn Roberts from Anson Mills sent me 150 lbs of buckwheat seeds. He has been giving me seeds of all types to start a grain hub in Southern California. Buckwheat is a grain that we treasure in Japan. When the seeds are milled and made into flour, they make delicious noodles. But what is essential is that the seeds are picked, dried, milled and made into noodles in a timely manner so they don't loose their freshness and flavor.
I have been buying my s...Read Full Post »
|Posted on September 7, 2013 at 2:10 PM||comments (1)|
Tara Duggan of SF Chrnoicle introduced my zaru soba recipe in this articled titled Everyone Loves Asian Noodles.
Here is the link.
|Posted on August 1, 2013 at 11:00 AM||comments (0)|
|Posted on June 23, 2013 at 8:50 PM||comments (2)|
I am offering fresh soba-to-go at Cookbook in L.A. again this summer. I am starting in July and I may go on till August. It is always good to be kneading and sharing my noodles with Los Angelenos.