Five different soup bases are available to choose from at this fancier-than-average Hokkaido soup-curry cafe. The umami-rich creamy-shrimp soup, made with soy milk, really brings out the flavor of the individual curry ingredients, although it can be rather salty. Other soup options are regular (non-soy milk) shrimp, tomato, coconut and…
Ah, Japanese mixed rice. There are so many variations, and they’re all so tasty and easy to prepare. So why isn’t this dish a standard in every American home? It should be. I’ve talked about Japanese mixed rice before (here, here and here), but just came across a number…
So I was talking to a Japanese chef friend named Rio Irie about clams, and he brought up something interesting. (Rio, who used to cook with my coauthor Tadashi Ono, is an amazing chef; his knowledge is deep, deep deep…). Cooking clams together with chicken in a liquid, Rio…
There are two styles of sukiyaki that I know about, but I forget which one is Tokyo-style, and which is Osaka-style. Wait, let me back up. Sukiyaki, of course, is a classic shaved beef hot pot traditionally cooked in a special cast-iron pot. We love getting down with sukiyaki…
I’m on a hot pot roll these days — but tragedy has struck! Notice the blue handles beneath my hot pot in the photo above? As I was transferring my beloved earthenware hot pot, it mysteriously sprang a leak. I quickly nestled it in a Le Creuset and soldiered…
