After four years in Tokyo, Yoko relocated to the Bay Area. She loves dips, dashi, and deals.
Japanify
November 18, 2010
Japanify Ingredients: Mirin
In an effort to demystify Japanese cooking, today’s Japanify post is a first in a series I will call “Japanify Ingredients.” I’ve drawn inspiration from some questions I’ve received from friends, for example: “I bought rice vinegar to make sushi one time, but it’s just sitting in my cupboard doing nothing. What else can I […]
November 11, 2010
Japanify: Mad Hunt for Tan Tan Men
Still on a quest to find excellent tan tan men in the Bay Area. Tan tan men is ramen with ground beef and cilantro, in a spicy hot soup– I used to eat it all the time in Tokyo. Here’s a bowl I had last week at Himawari Ramen in San Mateo. Descent, but my […]
November 4, 2010
Japanify: Mentaiko Mayo Pasta with Shimeji Mushrooms
Hi everyone, Kayoko here, filling in for Yoko’s column today. Yoko has set the bar quite high for tips, techniques and recipes on Japanese cooking, so I really thought hard about what I would be writing about. I browsed through all my Japanese cookbooks and magazines for ideas, and even consulted with some folks about […]
October 28, 2010
Japanify: Ankimo (Monkfish Liver)
Ankimo, or monkfish liver, when steamed, is considered a delicacy in Japan. The creamy texture is not unlike a fine pate. Ankimo is to be eaten in tiny bites and is an excellent accompaniment to sake or shochu. The first time I saw a picture of a monkfish, I was in denial. How could it […]
October 21, 2010
Japanify: Kumotsu (Offering)
A butsudan is a shrine memorializing dead relatives in homes of Japanese Buddhists. Although I am not Buddhist, this butsudan set up that I received from my Buddhist grandma is hands-down one of the best things someone has given me. It gives me a place to say hello to my dad every morning and vent […]
September 30, 2010
Japanify: Furikake (MSG Crack Sprinkles)
My in-laws visited from Tokyo last week. I think my mother-in-law thinks that there are no Japanese products available in the states and brought us half a suitcase-full of food. Poor, unfortunate Americans. Turns out that half of the stuff she brought for us is available in the U.S. including Nagatanien‘s Otona-no Furikake, or rice […]
September 23, 2010
Japanify: How to Shuck a Raw Oyster
One of my favorite spots since moving back to the San Francisco Bay Area is the Tomales Bay Oyster Company. I read about the TBOC on Umamimart while I was still living in Tokyo. It was a long wait until I was finally able to make the beautiful drive along Point Reyes National Seashore to […]
September 16, 2010
Japanify: Sashimi (Raw Fish)
Cutting a block of raw fish was intimidating for the longest time for me. I know for a fact that I am still not doing it like the pros because 1) I don’t cut with a sashimi knife and 2) I’ve only cut raw fish about 5 times. Cutting, plating and serving sashimi at home […]
September 9, 2010
Japanify: Onigiri (Rice Balls)
My mom used to pack rice balls for me as an elementary school kid for lunch way before the sushi craze swept the nation and way before there were sightings of Alice Waters toting around onigiri. Having these balls of rice wrapped in “black stuff” was actually a source of shame and anxiety for me […]
September 2, 2010
Japanify: How to Wash Rice
One of my tasks as a wee lass in the early 90s was to wash the rice for dinner while my single mom did the rest of the preparation and cooking. She told me that the ultimate goal in rice-washing is to get the water clear. With my tiny hands, I would grind the rice […]