When I visit a sushi restaurant and see hirame on the menu, my first question to the itamai is often: “Do you have engawa tonight?” Engawa (縁側) is the thin muscle of the dorsil fin in hirame. It has a higer fat content than the rest of the fish, and consequently is a little chewy. [...]
I stumbled across this post on PingMag. The author, a photographer and art director had the idea to collect these faded food photos. I love the idea of these dirty faded pictures as a modern still life study. Here is a link to the PingMag article, and also to the book.
Takoyaki (たこ焼き) is made up of two words in Japanese, tako or octopus, and yaki which means grilled or fried. It’s sort of a party food, or a drinking food, but you can definitely make a meal of it. It consists of a crepe-like batter, fried in a skillet, with all sorts of delicious ingredients [...]
I recently joined my friends Kim and Kevin for dinner at their favorite sushi restaurant. A place called Ooka in the Philly burbs. Although it’s not what I typically look for in a sushi experience (a one on one interaction with a skilled itamae willing to take you on a culinary adventure) the food was [...]
The history of war told through food.