I think the 3 things I miss most about California are owning a car, having a grill, and the Mexican food. The later two are especially salient around Cinqo De Mayo which for me used to signal the start of the grilling season. Like the Mexican food in NYC, Cinco De Mayo is a bit misguided here in the US. Most people think it’s the Mexican equivalent of July 4th, but it’s actually not even a federal holiday south of the border (Mexican Independence day on September 16th however is)....

In Japan, the savory aroma of Oden(御田) wafting through the cool air is like the smell of roasting chestnuts on the streets of New York (or their modern candied nut equivalent). It’s a the quintessential winter comfort food and can even be found in convenience stores and yatai (street stalls) around Japan during the cooler months of the year. Oden was originally a dish made by spreading sweet miso on top of konnyaku(a firm jelly made from yam starch) and grilling it....

Like many Chinese dishes, Mapo Tofu has migrated across the world, adapting to local taste buds along the way. I’ve written about my milder Japanese-style Mapo Tofu before, but for this version, I wanted to stay true to the original Sichuan preparation, while adapting the cooking techniques to work in a western kitchen (i.e., a kitchen without a high BTU wok burner). It’s not hard to make and comes together in minutes, but there are a few key points to make the best Mapo Tofu....

In my version, I like to separate the egg, mixing the albumin into the piping hot rice to achieve a creamy, fluffy texture, and then add the yolk at the end to finish it off with a velvety touch of richness. Despite its humble beginnings as a nutritious breakfast for laborers, Tamago Kake Gohan has cemented its place in the hearts of Japanese people as a creamy, comforting bowl of happiness that will warm your heart and satisfy your soul....

Fast forward a week and I’ve made a fresh batch of salsa verde. Then I realize I don’t have any chips to show it with. So I got a bag of masa harina out, kneaded some dough, made a single tortilla, cut it into pieces and made some fresh baked tortilla chips just for this post:-) I tend to prefer salsas made with tomatoes for chips, but as a condiment on tacos, eggs, etc, I’m a huge fan of this green tomatillo salsa....

In the world of fruit though, my love for hot sauce is paralleled by citrus. That’s why yuzu kosho (yuzu chili paste) is perhaps my favorite hot sauce of them all. For those of you that have never had yuzu, it’s a small Japanese citrus with a taste somewhere between Meyer lemon, grapefruit and lime. In Japan the zest is combined with green chili peppers to make a potent paste that not only adds heat, it adds a heavenly fragrance that goes with just about anything....

A mountain of rice topped with a hamburger patty and fried egg, all floating in a sea of brown gravy, Loco Moco is an eclectic mix of Asian and American comfort foods that symbolizes the Aloha State in more than one respect. As tasty as it sounds, once Loco Moco leaves its island home, much of the character of this dish can be lost in translation. Overcooked, under-seasoned pucks of hamburger and gravy that usually tastes like it came out of a package leave mainland diners puzzled as to the popularity of this dish back home....

It’s not your grandma’s meatloaf, it’s better… there, I said it! I know, some of you are thinking “them’s fightin’ words” and hitting unsubscribe right now. But in all seriousness, I don’t go labeling recipes as being “best” willy-nilly. As a mater of fact, out of nearly 600 recipes, there have so far only been 3 that I’ve deemed worthy of getting the title “best” Sure I have a page with a few dozen of my favorite dishes on this site, but in order to get “best” in the title it has to be something unparalleled....

Buta no Kakuni (豚の角煮) which literally translates to “pork cut square and simmered” is the way that pork belly is most often prepared in Japan. Like ramen and gyoza, kakuni has its roots in Chinese cuisine, and this dish in particular started with Dongpo Pork (东坡肉) As it worked its way from China to Okinawa to Nagasaki, the dish evolved, adapting to local ingredients and tastes. For my version, I like to use dried sardines to add some oomph to the broth while I include some ginger and garlic to smooth over any overly aggressive fish and pork notes....

While it’s used primarily as a seasoning these days, Furikake originated as a nutritional supplement for rice, to combat malnourishment. Unfortunately, today’s mass-produced Furikake is loaded with coloring agents and additives. Making it home makes it possible to make one that tastes good and isn’t terrible for you. Why This Recipe Works The combination of umami-packed ingredients such as dried fish and seaweed with soy sauce and sake creates an ultra-savory condiment that makes almost anything you add it to, taste better....

Why This Recipe Works? Cutting the kabocha so they’re all roughly the same size ensures they all cook through in about the same amount of time, and you don’t have any pieces that are still crunchy while the smaller ones turn to mush. Cooking the nimono at a bare simmer ensures the ingredients don’t knock against each other and fall apart. Using a drop lid ensures the kabocha and tofu stay submerged so they get seasoned evenly without stirring....

Other Names dashima, dasima, haidai, kelp Description Kombu is a type of thick flat seaweed cultivated in the northern waters of Japan. Although it may sound like a plant, seaweed is technically classified as a type of algae. Kombu comes in many forms making it a versatile ingredient with uses ranging from soup stocks to … Other Names dashima, dasima, haidai, kelp. Description Kombu is a type of thick flat seaweed cultivated in the northern waters of Japan....

Larb (Lao: ລາບ; Thai: ลาบ) is the original lettuce wrap, most commonly associated with Thai Isan cuisine, but originating in Laos. Although it’s a meat based salad, the preparation and seasonings make it taste light and refreshing, and yet it’s satisfying enough to be turned into a balanced meal with a plate full of fresh veggies. Sublimely balanced between tart, spicy, savory and sweet tastes, and accented by the fresh flavors of mint and culantro, Larb is a perfect late summer dish along with a plateful of leafy greens and an ice cold beer....

The maple syrup and miso caramelize to create a gorgeous glaze that’s similar to teriyaki but with a rich earthy flavor that will have you smacking your lips with delight. Why This Recipe Works? The ratio of the ingredients is similar to teriyaki sauce, but instead of soy sauce, there’s miso, and instead of sugar, there’s maple syrup. This makes for a savory-sweet glaze that clings to the chicken (or whatever protein you decide to use) and takes like it’s been soaking in a marinade....

Contrary to popular belief, Sablefish is actually not a type of cod at all, yet its similar appearance has gotten it nicknamed black cod, silver cod, blue cod, and coal cod depending on where you live. It’s rich flaky white meat is loaded with omega-3 fatty acids and in terms of texture, it’s a dead ringer for Patagonian Toothfish (a.k.a. Chilean Sea Bass) While both suffer from a case of mistaken identity, and have a similar texture, there is one important distinction between the two....

Between a crazy work schedule and an unusually warm autumn, a lot of what I’ve been doing recently has been quick and relatively easy. But with a sudden drop in humidity, and a chill that’s settling in for the winter, I found myself with a bit of time and a big desire to tackle a project that I’ve been meaning to do since I shared my Quick Meat Sauce recipe three years ago....

Another difference with French Toast is that Pain Perdu—like many things French—includes cream in the custard. If you want to go really decadent you could even make this with cream alone, but I find that using pure cream makes it a bit too rich, which is why I prefer using a 50/50 mix of milk and cream. Be sure to soak the slices of bread for at least 24 hours, flipping them over a few times in between to ensure the custard has been fully absorbed....

Tocino (Filipino Bacon) You probably remember me raving about what a delicious breakfast meat Tocino is a while back, but serving it alongside garlic rice and eggs takes it to a whole new level. Made with pork cured in salt, sugar, garlic and spices, the marinade caramelizes on the outside of Tocino, giving it a glorious glaze that amps up the umami of the rice to 10. The problem with most store-bought versions is that it’s loaded with food coloring and preservatives, which is why you should check out my homemade Tocino recipe and give it a whirl....

Tsukemen vs Ramen The main difference between tsukemen and ramen is that tsukemen separates the components, featuring thicker noodles that are dipped into a rich, concentrated sauce before eating. A traditional bowl of ramen serves the noodles together with a lighter soup. The benefit of tsukemen is that the noodles don’t get soggy, allowing you to enjoy the chewy texture of the thick noodles while customizing each bite with your perfect combination of dipping sauce and toppings....

Originating in China where they’re known as Jiaozi (饺子), gyoza along with other imports such as Ramen, Shumai, Karé Ràisu (Japanese Curry), and Hambaagu have found their way into the eclectic pantheon of Japanese cuisine and there are thousands of restaurants that specialize in these delectable dumplings. With so many gyoza shops, most places try to diversify their menu by adding different fillings from scallops and shrimp to cheese and corn....