Posts Tagged ‘shiso’

Tempura is one of those dishes that I get a strong craving for every once in a while, and which I tend to order on the rare occasions I eat out. But I’d never been able to imitate the awesomely light and crispy coating that the professionals seem to effortlessly produce. That is, until I […]


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 […]


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 […]


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 […]


Ingredients: 10-12 fresh or defrosted shucked oysters, patted dry and dusted with potato starch (or corn starch, or flour) 8 large, or 12 small, fresh shiitake mushrooms, hard stem tips removed, caps sliced or diced. a bit of flour and milk for a white sauce made from the oyster drippings 1/2 cup Shiso-Walnut Pesto (recipe […]


I did not love fish roe in my childhood. I came to love it many many years later, while living in Osaka, where I had abundant opportunity to eat things my mother had never, in her wildest dreams, thought to feed me. In Osaka I learned to enjoy roe of all colors, tastes, and textures, […]