http://www.japanesefoodreport.com/ en Copyright 2012 Fri, 28 Dec 2012 15:31:06 -0500 http://www.sixapart.com/movabletype/ http://www.rssboard.org/rss-specification TheJapaneseFoodReporthttp://feedburner.google.com <p>Recently, a TV reporter visited my restaurant Ganso and asked a typical reporter question: How many distinct ingredients do we use to make a bowl of ramen? </p> <p><a href="http://www.japanesefoodreport.com/2012/12/onsen-tamago.html">Read the full post &raquo;</a></p><img src="http://feeds.feedburner.com/~r/TheJapaneseFoodReport/~4/Z5FFdNVE32Y" height="1" width="1"/> http://feedproxy.google.com/~r/TheJapaneseFoodReport/~3/Z5FFdNVE32Y/onsen-tamago.html http://www.japanesefoodreport.com/2012/12/onsen-tamago.html Eggs eggs poaching Fri, 28 Dec 2012 15:31:06 -0500 http://www.japanesefoodreport.com/2012/12/onsen-tamago.html Tis clip from today's NY Times -- my new restaurant GANSO will be opening this summer in Downtown Brooklyn! (map) I'm teaming up with my pal Chef Rio Irie, who's an amazing cook. Wait until you try his food.... <p><a href="http://www.japanesefoodreport.com/2012/04/announcing-my-new-restaurant--.html">Read the full post &raquo;</a></p><img src="http://feeds.feedburner.com/~r/TheJapaneseFoodReport/~4/NCVOzzlPoi0" height="1" width="1"/> http://feedproxy.google.com/~r/TheJapaneseFoodReport/~3/NCVOzzlPoi0/announcing-my-new-restaurant--.html http://www.japanesefoodreport.com/2012/04/announcing-my-new-restaurant--.html Ganso Wed, 25 Apr 2012 09:57:19 -0500 http://www.japanesefoodreport.com/2012/04/announcing-my-new-restaurant--.html <p>Calling all friends of the Japanese Food Report: We need your help! My pal and coauthor Tadashi Ono and I are now in the thick of writing our biggest, baddest, most exciting new cookbook yet -- and we're organizing a team of volunteer recipe testers. Want to test recipes for us? </p> <p><a href="http://www.japanesefoodreport.com/2012/02/japanese-soul-food-need-recipe.html">Read the full post &raquo;</a></p><img src="http://feeds.feedburner.com/~r/TheJapaneseFoodReport/~4/8zocaEBkz_k" height="1" width="1"/> http://feedproxy.google.com/~r/TheJapaneseFoodReport/~3/8zocaEBkz_k/japanese-soul-food-need-recipe.html http://www.japanesefoodreport.com/2012/02/japanese-soul-food-need-recipe.html Book books Mon, 27 Feb 2012 12:02:16 -0500 http://www.japanesefoodreport.com/2012/02/japanese-soul-food-need-recipe.html <p>Simple, so delicious and versatile. I cooked it in ten minutes last night with dark meat chicken, garlic chives (nira) and slivers of carrot. Here's what you do: </p> <p><a href="http://www.japanesefoodreport.com/2012/02/chicken-sauteed-with-garlic-ch.html">Read the full post &raquo;</a></p><img src="http://feeds.feedburner.com/~r/TheJapaneseFoodReport/~4/kLtRl9Vq0jo" height="1" width="1"/> http://feedproxy.google.com/~r/TheJapaneseFoodReport/~3/kLtRl9Vq0jo/chicken-sauteed-with-garlic-ch.html http://www.japanesefoodreport.com/2012/02/chicken-sauteed-with-garlic-ch.html Chicken Sauteing chicken Wed, 22 Feb 2012 13:18:21 -0500 http://www.japanesefoodreport.com/2012/02/chicken-sauteed-with-garlic-ch.html <p>Mizutaki hot pot is about as simple as it gets: Pile a bunch of ingredients into a hot pot. Pour in water. Turn on the heat and cook. </p> <p><a href="http://www.japanesefoodreport.com/2012/02/mizutaki-chicken-hot-pot.html">Read the full post &raquo;</a></p><img src="http://feeds.feedburner.com/~r/TheJapaneseFoodReport/~4/9KQqriLXRMI" height="1" width="1"/> http://feedproxy.google.com/~r/TheJapaneseFoodReport/~3/9KQqriLXRMI/mizutaki-chicken-hot-pot.html http://www.japanesefoodreport.com/2012/02/mizutaki-chicken-hot-pot.html Chicken Hot Pot hot pot Mon, 06 Feb 2012 10:54:45 -0500 http://www.japanesefoodreport.com/2012/02/mizutaki-chicken-hot-pot.html <p>Sukiyaki, of course, is a classic shaved beef hot pot traditionally cooked in a special cast-iron pot. We love getting down with sukiyaki on a frigid winter night here at Brooklyn mission control. Especially when paired with a glass of great sake.</p> <p><a href="http://www.japanesefoodreport.com/2012/01/on-cooking-sukiyaki.html">Read the full post &raquo;</a></p><img src="http://feeds.feedburner.com/~r/TheJapaneseFoodReport/~4/YNInjZY5y24" height="1" width="1"/> http://feedproxy.google.com/~r/TheJapaneseFoodReport/~3/YNInjZY5y24/on-cooking-sukiyaki.html http://www.japanesefoodreport.com/2012/01/on-cooking-sukiyaki.html Beef Hot Pot hot pot Mon, 30 Jan 2012 10:56:06 -0500 http://www.japanesefoodreport.com/2012/01/on-cooking-sukiyaki.html <p>So I was talking to a Japanese chef friend named Rio Irie about clams, and he brought up something interesting. Cooking clams together with chicken in a liquid, Rio told me, creates a broth with a remarkable mouthwatering flavor synergy...</p> <p><a href="http://www.japanesefoodreport.com/2012/01/udon-chicken-clam-hot-pot.html">Read the full post &raquo;</a></p><img src="http://feeds.feedburner.com/~r/TheJapaneseFoodReport/~4/qaeRWP7Nilg" height="1" width="1"/> http://feedproxy.google.com/~r/TheJapaneseFoodReport/~3/qaeRWP7Nilg/udon-chicken-clam-hot-pot.html http://www.japanesefoodreport.com/2012/01/udon-chicken-clam-hot-pot.html Hot Pot dashi hot pots noodles Thu, 26 Jan 2012 13:21:17 -0500 http://www.japanesefoodreport.com/2012/01/udon-chicken-clam-hot-pot.html <p>The first time I traveled to Japan it wasn't for the food, but for the pottery. Back when I was a TV news producer in Washington in the early nineties, I caught a number of phenomenal Japanese pottery shows at the Smithsonian's Sackler-Freer Galleries that simply blew me away. </p> <p><a href="http://www.japanesefoodreport.com/2011/12/remembering-jinenbo-nakagawa-1.html">Read the full post &raquo;</a></p><img src="http://feeds.feedburner.com/~r/TheJapaneseFoodReport/~4/f8pn2bJF6Kg" height="1" width="1"/> http://feedproxy.google.com/~r/TheJapaneseFoodReport/~3/f8pn2bJF6Kg/remembering-jinenbo-nakagawa-1.html http://www.japanesefoodreport.com/2011/12/remembering-jinenbo-nakagawa-1.html Pottery pottery Mon, 26 Dec 2011 12:18:47 -0500 http://www.japanesefoodreport.com/2011/12/remembering-jinenbo-nakagawa-1.html <p>Yuzu kosho is one of my absolute favorite Japanese ingredients. A salt-cured condiment made with yuzu citrus peel and chilies, it's at once intensely fragrant, hot and alive, a zesty accent that plants a big, fat palate-popping kiss to any dish. </p> <p><a href="http://www.japanesefoodreport.com/2011/12/chef-abes-fresh-yuzu-kosho.html">Read the full post &raquo;</a></p><img src="http://feeds.feedburner.com/~r/TheJapaneseFoodReport/~4/F5V9hx7Jd-k" height="1" width="1"/> http://feedproxy.google.com/~r/TheJapaneseFoodReport/~3/F5V9hx7Jd-k/chef-abes-fresh-yuzu-kosho.html http://www.japanesefoodreport.com/2011/12/chef-abes-fresh-yuzu-kosho.html Curing yuzu kosho Fri, 09 Dec 2011 15:36:16 -0500 http://www.japanesefoodreport.com/2011/12/chef-abes-fresh-yuzu-kosho.html <p>Ah, Japanese mixed rice. There are so many variations, and they're all so tasty and easy to prepare. So why isn't this dish a standard in every American home? It should be. </p> <p><a href="http://www.japanesefoodreport.com/2011/12/hijiki-rice.html">Read the full post &raquo;</a></p><img src="http://feeds.feedburner.com/~r/TheJapaneseFoodReport/~4/IJGk36yoifs" height="1" width="1"/> http://feedproxy.google.com/~r/TheJapaneseFoodReport/~3/IJGk36yoifs/hijiki-rice.html http://www.japanesefoodreport.com/2011/12/hijiki-rice.html Rice rice Thu, 01 Dec 2011 11:13:46 -0500 http://www.japanesefoodreport.com/2011/12/hijiki-rice.html <p>I love grabbing a drink in Japan, because it's never just about the booze -- there's always some kind of food involved. At its most elemental, that grub is tsumami, savory finger-snacks to whet the palate, to make you wanna knock one (or more) back. </p> <p><a href="http://www.japanesefoodreport.com/2011/12/gobo-kinpira-sweet-savory-saut.html">Read the full post &raquo;</a></p><img src="http://feeds.feedburner.com/~r/TheJapaneseFoodReport/~4/ZkQ8n8QEBuE" height="1" width="1"/> http://feedproxy.google.com/~r/TheJapaneseFoodReport/~3/ZkQ8n8QEBuE/gobo-kinpira-sweet-savory-saut.html http://www.japanesefoodreport.com/2011/12/gobo-kinpira-sweet-savory-saut.html Sauteing Vegetables tsumami vegetables Thu, 01 Dec 2011 11:11:35 -0500 http://www.japanesefoodreport.com/2011/12/gobo-kinpira-sweet-savory-saut.html <p>Tadasuke Tomita is the force behind an incredible Japanese-language website called Shiro Gohan ("white rice"). A self-described food enthusiast and now cookbook author, he writes that he created the site "to help people recognize the deliciousness of washoku" (traditional Japanese food). </p> <p><a href="http://www.japanesefoodreport.com/2011/11/ton-jiru-classic-winter-miso-s.html">Read the full post &raquo;</a></p><img src="http://feeds.feedburner.com/~r/TheJapaneseFoodReport/~4/tJr4sN4ytNw" height="1" width="1"/> http://feedproxy.google.com/~r/TheJapaneseFoodReport/~3/tJr4sN4ytNw/ton-jiru-classic-winter-miso-s.html http://www.japanesefoodreport.com/2011/11/ton-jiru-classic-winter-miso-s.html Miso Soup miso Tue, 22 Nov 2011 10:54:42 -0500 http://www.japanesefoodreport.com/2011/11/ton-jiru-classic-winter-miso-s.html <p>This post was originally going to include three ponzu variations, but after I squeezed the juice from a couple dozen yuzu and an unbelievable citrusy perfume overwhelmed the apartment, my wife asked me to save some juice for shochu cocktails! Wait -- let me back up: </p> <p><a href="http://www.japanesefoodreport.com/2011/11/yudofu-tofu-hot-pot-ponzu-two.html">Read the full post &raquo;</a></p><img src="http://feeds.feedburner.com/~r/TheJapaneseFoodReport/~4/3qcwU2U72_U" height="1" width="1"/> http://feedproxy.google.com/~r/TheJapaneseFoodReport/~3/3qcwU2U72_U/yudofu-tofu-hot-pot-ponzu-two.html http://www.japanesefoodreport.com/2011/11/yudofu-tofu-hot-pot-ponzu-two.html Sauces & condiments Tofu theory Mon, 21 Nov 2011 13:36:27 -0500 http://www.japanesefoodreport.com/2011/11/yudofu-tofu-hot-pot-ponzu-two.html <p>I found these big, hunky clams at the farmers market this weekend, each at least 2 inches across. But how to prepare them? My wife Momo found a bunch of recipes online, but we decided to go as simple as possible -- steam them with sake.</p> <p><a href="http://www.japanesefoodreport.com/2011/11/steaming-large-clams-with-dash.html">Read the full post &raquo;</a></p><img src="http://feeds.feedburner.com/~r/TheJapaneseFoodReport/~4/ZYoFndNCw0U" height="1" width="1"/> http://feedproxy.google.com/~r/TheJapaneseFoodReport/~3/ZYoFndNCw0U/steaming-large-clams-with-dash.html http://www.japanesefoodreport.com/2011/11/steaming-large-clams-with-dash.html Shellfish Steaming steaming Tue, 15 Nov 2011 11:46:04 -0500 http://www.japanesefoodreport.com/2011/11/steaming-large-clams-with-dash.html <p>A few years ago I interviewed the chef Jean-Georges Vongerichten for a story and he mentioned something to me as an aside, that one of his favorite flavor combinations was butter and soy sauce. That stuck with me...</p> <p><a href="http://www.japanesefoodreport.com/2011/11/the-dynamic-duo-butter-and-soy.html">Read the full post &raquo;</a></p><img src="http://feeds.feedburner.com/~r/TheJapaneseFoodReport/~4/AtglnRpZq7g" height="1" width="1"/> http://feedproxy.google.com/~r/TheJapaneseFoodReport/~3/AtglnRpZq7g/the-dynamic-duo-butter-and-soy.html http://www.japanesefoodreport.com/2011/11/the-dynamic-duo-butter-and-soy.html Sauteing soy sauce Tue, 15 Nov 2011 11:17:38 -0500 http://www.japanesefoodreport.com/2011/11/the-dynamic-duo-butter-and-soy.html