Japanese Pepper/Sansho — I

The Basics of Japanese Pepper
A Spice with Uncanny Properties

It’s a light brown powder that comes in a small glass bottle with a green label.  It appears on the table in Japanese restaurants where grilled eel is served.

Sansho Powder

Sansho Powder

Sansho, 山椒  translated as Japanese Pepper, is used by some people to sprinkle on top of Japanese style grilled chicken or eel, and that’s about it.  A strictly limited niche spice. Continue reading

Fuchsia Dunlop — British Sichuan Expert

Christmas Mincemeat in Chengdu
Culinary DNA

“Opponents of Fusion cooking are so wrong. Culinary impressions leave tracks, like DNA.” — Fucshia Dunlop


Cooking purple perilla using Chinese cooking technique jian

Pan Fried Cucumber with Purple Perilla
A Recipe from Fucsha Dunlop

Fuchsia Dunlopis a British expert on Sichuan cuisine.  The Cambridge graduate is a fluent Mandarin speaker. She studied at a Chinese university in Chengdu, capital of Sichuan Province. [1]

That experience led Dunlop to a lifelong fascination with Chinese cuisine and Continue reading

Tony Hu, Sichuan Chef

Bill Clinton Ate Here
Street Food from Ghost Street

Lao Sze Chuan

Lao Sze Chuan, Broadway

Three Tony Hu’s: You can see a photo of a happy Bill Clinton in front of Tony Hu’s Lao Beijing restaurant, in Chicago’s Chinatown.  Perhaps from the former President’s pre-vegan days.

Of course, you can get veggie dishes at Hu’s various Lao restaurants. Like the excellent Ma Po Do Fu at his Lao Szechuan flagship location.  But even that tofu dish has some meat in it. Continue reading