Eggplant with Miso and Sesame / 味噌とゴマのナス

August is Eggplant Month
A Versatile Vegetable

This is one of the popular Eggplant dishes in Japan. Eggplants come in a variety of shapes and sizes.  The little miniature ones called Ko-Nasu are sweet. The larger Continue reading

Snow Peas

Ideal for Adding to Soups and Salads
Or This Way

Snow Peas are at their best in spring and early summer, and good to add to soups or salads, or cooked, in this classic Japanese style:

Snow Peas

Japanese

Ingredients

¾ pound Snow Peas
1 teaspoon Salt
1 tablespoon Sugar
3 tablespoons Dashi or Chicken Stock

Method:

First wash the Pea pods and drain them. Remove the very ends of  the pods and the strings, then sprinkle with a little salt,  Boil in hot water for a minute, then drain the pods, and rinse with cold water under a running tap.  A colander is convenient for this.

After draining off any surplus water, mix the Dashi stock with a little Sugar (you can use the powdered Hon Dashi if convenient and no fresh Dashi stock is available). Bring the liquid to a boil and add a pinch of Salt or as much as you like.

Put the Snow Peas into the hot stock and cook for 2 minutes, then remove with a slotted spoon and drain.  Let them set to cool.  Meanwhile, cook down the pan juices to thicken them and spoon over the Peas as a sauce.

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Bento Mushrooms

For Outings or the Theater
Japanese Box Lunch Ingredient

Bento Mushrooms - Shiitake mushrooms prepared for bento

Bento Mushrooms

Japanese Bento meals began as a convenient way to serve meals eaten on the run in the field or elsewhere.  They were intended to be eaten any time between breakfast and dinner.  Later, they became popular as a snack or Continue reading

Simmered Kabocha 煮付けかぼちゃ

The Cambodian Squash
Pumpkin’s Japanese Cousin

Kabocha

Kabocha

Kabocha is not the easiest vegetable to cut open the first time, but once cut, it cooks quickly and makes an excellent side dish in a Japanese meal.  Chicken or pork are sometimes added to make a main dish.

Simmered Kabocha

Japanese

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Stuart Brioza

Quote

Possibly America’s Top Chef
Cart Table Service

“In high school I had a job in a restaurant.  I used to skip classes to work there.” — Stuart Brioza

Using shichimi togarashi in cooking fusion cuisine

Shichimi Togarashi, used by Bruioza in
Prize-Winning Pork Recipe

Top Chef: Stuart Brioza is America’ best chef.  At any rate, the editors of Bon Appetit magazine think so.

Bon Appetit Award: They recently picked Brioza for their top chef award.  Husband and wife team Stuart Brioza and Nicole Krasinski run State Bird Provisions on Fillmore Street in San Francisco, near Japan Town.[1, 2] Continue reading