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  I live in what I like to call “drinkable sake” diaspora. Attending the California Sushi Academy spoiled me. The CEO, Toshi Sugiura, was a Certified Sake Masters Emeritus. You can bet that he introduced us to the delicacies and nuances of fine sake. Unfortunately, many of those fine varieties are well out of reach [...]

Don’t you just love Pocky? Those little crunchy sticks of sweetened bliss are quite addictive. It’s hard for me to leave my local Asian market without a few boxes for my nieces and nephews. The trouble is, in an attempt to “be good”, I leave myself out. Long story short, the nieces and nephews rarely [...]

My hubby puts away alot of hummus. Week after week, he eats who knows how much of the stuff. And though he’s content with the plain, traditional stuff, I like a little variety. I experiment with stirring in different flavors and after trying Kevin Sullivan’s AMAZING black eyed pea hummus with cornbread crostini, I became [...]

This is one of my favorite hand roll recipes from Sushi Secrets: Easy Recipes for the Home Cook. It features kimchee, tomato, and and anchovy filets. Try it with traditional white sushi rice or brown sushi rice. Kimchee, Tomato and Anchovy Hand Rolls (Makes 4 Hand Rolls)  4 sheets nori, 4 x 7 in (10 [...]

  One of the American sushi inventions that brings quite a bit of criticism from traditionalists is the ubiquitous “Dynamite” roll. I’m not a big fan either. When I see a sushi roll turned on it’s side and mounded nacho-style with a pile of spicy mayo laden seafood, it makes my blood broil. (See what I [...]

It’s pumpkin time! Here’s one of my favorite ways to use pumpkin – curried pumpkin gyoza. (This is a repost. I really love this recipe for fall.) Curried Pumpkin Gyoza Makes about 25 1 cup pumpkin puree (about 1/2 can) 3 oz firm tofu (about 1/2 block), mashed 1/4 cup chopped scallions 1 teaspoon minced [...]

I’m one of those people that prefers the broccoli stem over the florets. Not that the florets go to waste in my house. Quite the opposite! But if if were up to me, broccoli would be sold by the stem. Using the stem to make a quick “kimchee” for sushi (or just for eating) is [...]

Multigrain sushi rice is popping up everywhere these days. Whole Foods has it and some of the more trendy sushi bars are offering it as a wholesome alternative to white rice. (And then there is my friend Bun Lai of Miya’s in New Haven, CT. He only uses multigrain sushi rice; but there is nothing [...]

Of all the herbs I grow in my garden, shiso (also know as beefsteak or perilla) is perhaps my favorite and most used. Thanks to a gift from a friend last summer, I now have access to basil-y mint-y goodness whenever I want. It is a fresh reminder that summer is here when I add [...]

Having a bite of Hawaiian albacore (tombo) may change the way you feel about yellowfin tuna. While still mild, tombo has more depth. It is rich, silky, and absolutely divine. And, when purchased from the proper sources, is highly sustainable. What’s not to like about that? Substitute tombo where you would normally incorporate yellowfin tuna. [...]

I am particularly fond of the earthy flavor of matcha, Japanese green tea powder. Maybe I go on a little green tea kick here and there – inserting it into condiments and especially desserts. But I won’t apologize for that. It is delicious and when you’re not in the mood for drinking it, why not [...]

Curry pan, or fried bread filled with savory Japanese style curry, has always fascinated me, except for one minor thing. The frying. I know that as a Southerner I’m supposed to love all things fried and crispy. And I do adore fried things. But sometimes you just have to get away from the grease, especially [...]