“Do you sharpen your own knives?” people often ask.
Of course! Most chefs do. Knives are sort of a chefly pride. The contents of a chef’s knife case is one of the mechanisms we use to size each other up. A cool knife collection earns base points, knowing how to use them properly adds more, and [...]
Pickled vegetables such as eggplant, burdock root and daikon are quite commonly used as components for sushi rolls. In my first days of creating sushi in a small Mississippi town, recipes for pickled vegetable rolls popped up in nearly every sushi book I could find. But most of them I could neither pronounce nor find [...]
I am obsessed with using grapefruit and jalapeno as flavor components for sashimi. If you have ever eaten sashimi with me, you have most likely had a variation of this preparation. The grapefruit segments look and have the feel of a piece of sashimi when first hitting the tongue, while a thin slice of jalapeno [...]