Archive for September, 2009

Sushi fans will probably be familiar with shime-saba (pickled raw mackerel). Traditionally, saba is marinated in a sweetened-vinegar mixture before serving raw as sashimi or sushi topping. I have never seen saba served raw unless it has been marinated first. Years ago, I was taught how to salt, and then marinate, a fresh-caught mackerel, but […]


Sushi is a great hot-weather food. The vinegar in the rice helps lift a sagging appetite and aids the digestion. Depending on the kind of ingredients you use, you can get away with using minimal heat in the kitchen (and if you cook the rice in a rice cooker, it hardly counts as using heat). […]


Yuzu Cheesecake

28Sep09

Ingredients: cream cheese, 200 grams (about 7 oz ) plain yogurt, 160 cc (about 5.5 oz) fresh eggs, 2 granulated white sugar, 2/3 cup flour, 3 Tablespoons sugared yuzu peel, 100 grams (about 3.5 oz) orange liqueur, 1 teaspoon pie crust whipped cream for garnish (optional) freeze-dried yuzu zest for garnish (optional) The photo below […]


The photo above shows a myoga flower in bloom. Like the cherry blossom, it is a harbinger of spring. Although myoga (Zingiber mioga) is related to the ginger plant, it’s not the tuberous root, but rather the flower bud, and sometimes the stem, that we eat. The photo below shows what myoga looks like when […]


I am absolutely nuts about cheesecake. I invent a new cheesecake recipe at the rate of about once each season of the year. One of my family’s favorites is the Persimmon Cheesecake that I make every fall. Earlier this spring I invented a cherry blossom-scented Sakura Cheesecake. Recently my eye wandered to my stock of […]


In an earlier Pacific Saury post, I introduced a family favorite that uses Japanese ingredients and has a more-or-less traditional combination of flavors. A few months ago, I was experimenting with saury and came up with a more European-style dish that exceeded all my expectations. Ingredients: 4 Pacific Saury, fileted into eight strips 1 cup […]


Pacific saury– called sanma in Japanese, and sometimes marketed as “mackerel pike” — is my absolute favorite fish of all, especially if it’s in season (autumn). Saury is one of those fish, like fresh sardines (iwashi), that lose their freshness very quickly, and if it has to be shipped any distance at all, it’s basically […]