Archive for June, 2009 

“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, [...]

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 [...]