Recipes and Entries
|Posted on February 27, 2016 at 9:05 AM||comments (1)|
Just got back from the Bay Area teaching tofu and nabe workshops. I had a few days to breathe in Tehachapi, play with my dog Ana and do laundry. Now I am headed to Seattle where I will be teaching tofu athttps://thepantryseattle.com" target="_blank" rel="nofollow"> the Pantry in Ballard. I am looking forward to teaching in the new kitchen. I also get to hang out with my son Sakae and my daughter-in-law, Binah in Seattle. All three workshops are sold out!
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|Posted on February 25, 2016 at 2:00 AM||comments (0)|
My new cookbook RICECRAFT will be out from Chronicle Books on August 2, 2016.
You can pre-order on-line through Amazon.
|Posted on February 14, 2016 at 2:45 AM||comments (0)|
I am so please to tell you about the feature soba story in Saveur March issue by Francis Lam. I counted 15 pages with my recipes and pictures. Francis' story is very moving. Here is the link to the story.
|Posted on February 13, 2016 at 12:40 AM||comments (1)|
|Posted on February 11, 2016 at 1:55 PM||comments (1)|
My flowering pear tree in the patio is in full bloom and my grapefruit tree is heavy with fruit. The weather has been so warm, it feels like summer is already here, but let’s hope for more rain. Some exciting things are happening in my kitchen. Last year, writer Francis Lam did a two day soba immersion class with me and wrote about it. The story is featured in the March issue of Saveu...Read Full Post »
|Posted on January 15, 2016 at 5:35 PM||comments (1)|
|Posted on January 1, 2016 at 12:25 AM||comments (0)|
|Posted on December 28, 2015 at 1:35 PM||comments (0)|
I will be making SOBA NOODLES to usher in the New Years.
"The tradition of slurping soba noodles at year end is to put the hardship of the year behind you. The belief being that the soba noodles are easily cut while eating; easing us into the New Year."
Come for a knead or a slurp!
To register visit http://sqirlla.com
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|Posted on December 22, 2015 at 1:25 AM||comments (1)|
|Posted on December 18, 2015 at 6:30 PM||comments (1)|
Making soba is more than making noodles. It's meditative and grounding. Here is me slurping on the radio, and I am not even embarrassed. Slurping is a good sound. Here is the Link.
|Posted on December 4, 2015 at 8:15 PM||comments (0)|
|Posted on November 30, 2015 at 6:30 PM||comments (0)|
My new cookbook titled Ricecraft is all about Onigiri. It will come out in the fall of 2016. Onigiri is a portable finger food made of rice. The rice is shaped into a ball by hand. It is usually seasoned with a little salt and stuffed with something savory like a piece of chicken or grilled salmon, and wrapped with crispy nori. Onigiri is what my mother made for me when I was hungry. It is also the darling of the convenient stores in Japan. There are thousands of varieites. Since ...Read Full Post »
|Posted on November 25, 2015 at 2:00 PM||comments (0)|
It's nice to get away from Los Angeles. We visited the old mining town of Randsburg, Ca - in the Mohave desert (circa 1865) -now a weekend spot that brings mostly bikers. Sakai had once considered buying property around here to build his studio. Randsberg was found during the gold rush and when the rush ended, it turned into a ghost town that it is now. We stopped for a beer at t...Read Full Post »
|Posted on November 22, 2015 at 2:45 PM||comments (2)|
The short memoir about my grandmother's half English Breakfast is now available in the Breakfast Issue of Lucky Peach. So exciting to hold the hard copy.
|Posted on November 6, 2015 at 11:55 PM||comments (0)|
|Posted on November 1, 2015 at 2:15 AM||comments (0)|
You get to pick one or the other or take both. They are both Japanese noodles with an entirely different styes -
Soba is buckwheat based. Ramen is wheat. Soba is light. Ramen is fatty. Both have great umami.
We will be making the noodles from scratch. The broths as well. Comme...Read Full Post »
|Posted on October 29, 2015 at 11:15 PM||comments (1)|
|Posted on October 15, 2015 at 9:30 PM||comments (0)|
|Posted on October 13, 2015 at 10:30 AM||comments (0)|