(From the back of Otafuku’s Okonomiyaki Flour bag) Ingredients for 2 servings ½ cup Okonomiyaki Flour (find in Asian markets) ½ cup water 2 eggs 3 cups (10 oz) cabbage, finely shredded ½ oz scallion, finely chopped 3 slices thinly sliced pork belly or bacon, or pork for shabu shabu (find in Asian markets) 2
Okonomiyaki Recipe Read More »
The Del Roba Vineyard Merlot from Napa’s Coombsville AVA won the 2024 International Volcanic Wine Award by Wine and Spirit Magazine. It’s a distinctive Merlot! Notes of black fruit (blackberry, black plum) with a long finish and a unique taste sensation. I couldn’t describe it at the time but the review by Dave’s Wines of
Del Roba Vineyard Merlot Read More »
From Japanese Family-Style Recipes by Hiroko Urakami (1992) Ingredients: 1 cake firm tofu, drained and cut into 4 3 tbsp potato starch Vegetable oil for deep-frying Sauce: 2/3 cup dashi broth (see note below) 3 tbsp mirin 3 tbsp soy sauce 5 tbsp grated fresh daikon Dust tofu pieces with potato starch and deep fry
Agedashi Tofu (Deep-Fried Tofu) Read More »
Argentina is well-known for its Malbec but its white wine, Torrontes, is fantastic and perfect for any season. I tried the 2023 Colomé from the Calchaquí Valley in Salta. The vineyards are at high altitude (2300 meters which is about 7,500 feet). Colomé has been producing wine since 1831, making it the oldest continually producing
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Not all ribs are baked or grilled. These are oven braised with a Vietnamese spice mixture, which makes them succulent and juicy, and very tender. You can braise them a day ahead and keep them refrigerated in their Juices; they reheat beautifully.
Thai Green Chicken Curry With Asparagus Read More »
Kaiseki, one of the pinnacles of Japanese dining, traces its roots to the 1500s as the meal served during tea ceremonies. Over the centuries, it has evolved into a refined multi-course meal that balances flavor, seasonality and presentation. Each dish is designed to capture the essence of a particular moment in nature. At Ryokan Kurashiki,
Kaiseki in Kurashiki Read More »
Japanese clams, a whisper of chili and garlic, and pasta cooked to perfection. Chef Matsuura’s version of pasta vongole may ruin you for all others. I found a piece of Sicily in Kurashiki, a city in Okayama Prefecture, once known as a rice distribution hub from the 1600s through the 1800s. Even today, there are
The Best Pasta Vongole is in … Kurashiki? Read More »
It was time to visit the homeland of my nanko ume: Wakayama, located to the south of Osaka on the Kii peninsula. I went to Wakayama to meet a couple of producers and experience the heart of Japan’s plum culture. I had the pleasure of meeting Mr. Yoshiaki Nakata, CEO of Nakata Foods Co., Ltd.
Visiting Wakayama: Nanko Ume’s Homeland Read More »
Pairing fire-grilled wagyu with the elegance of Artemis Few culinary experiences rival grilling at your table Matsuzaka wagyu, a prized Japanese black cattle raised in Mie Prefecture. For this indulgent meal, I selected Artemis, a 2021 Cabernet Sauvignon from Stag’s Leap Wine Cellars. Deep ruby in color, it had aromas and flavors that were classic
Greetings From Japan’s Kitchen: Osaka Read More »
On Tuesday, I shared a story about a Pinot Noir that greeted me right away, a glass full of charm from the first sip. Today’s wine, Lombardi Wine’s Pinot Noir from the Sonoma Coast, was not so forward. I liked it on Day 1 but it wasn’t until it had a day to breathe (in
Some Pinot Noirs Are Like People… (Part Two of the Story) Read More »
Some wines make you wait, but not Lombardi Wine’s Gap’s Crown Vineyard 2022 from Petaluma Gap. From the first sip, it was bright, expressive and ready to be loved immediately. The color was a deep ruby with aromas of black fruit (blackberry, black plum) with an undertone of coffee, cedar, smoke, maybe even a little
When A Pinot Noir Says Hello Immediately Read More »
In the early days of Napa, before it was known as a premier wine-producing destination, do you know what the code name BLACK CHICKEN meant? For Italian speakers, it was GALLINA NERA. Pietro Biale planted Zinfandel vines as part of his farm and ranch in Napa but passed away in 1942, leaving his widow, Cristina,
CODE NAME: BLACK CHICKEN Read More »
My food and wine story opens at Square One, Joyce Goldstein’s restaurant in San Francisco’s Financial District and the start of my experience with California-Mediterranean cuisine. I can still picture the light streaming through the large glass windows, making tablecloths brilliantly white and reflecting off the silverware. The patrons wore dark suits, starched shirts, either
Square One, Literally Read More »
What fruit has a 4,000 year history from the Yangtze River basin in China? It’s ume, or plum. Ume traveled to Japan during the Yayoi Period (300 BC to 300 AD). Umeshu is a fruit liqueur created in the Edo Period (1603-1868). For more history, see the Choya Umeshu story: choya.co.jp/en/philosophy/history/ What kind of plum
On the eastern slope of the Sierra Nevada, about a five-hour drive from San Francisco, you can find Mono Lake, an ancient and mystical lake, and the subject of a landmark water rights ruling, National Audubon Society v. Superior Court, 33 Cal.3d 419 (1983). Justice Broussard described Mono Lake in his opening paragraph: Mono Lake,
Mono Lake: A Journey Through Nature and Law Read More »
A happy invitation arrived – a wine tasting hosted by Nuveen with Dusty Baker at SF Cooperstown before the Giants–New York Mets game! Here’s the link to the entire line-up of Baker Family Wines and wonderful stories of Dusty’s winemaking team: https://www.bakerfamilywines.com/ At the tasting, the 2023 Proprietary White Wine, a blend of Sauvignon Blanc
Dusty Baker’s Wine Read More »
Anna’s Secret is a 2022 Sangiovese Rosata from Tuscany. It’s a refreshing, fun summer wine. A dry rosé made from the Sangiovese grape (used to make Chianti). Anna’s Secret is pale pink in color with aroma characteristics of raspberry and strawberry, light body, 12.5% alcohol, medium flavor intensity and medium finish. Certified organic. A perfect
Not all ribs are baked or grilled. These are oven braised with a Vietnamese spice mixture, which makes them succulent and juicy, and very tender. You can braise them a day ahead and keep them refrigerated in their Juices; they reheat beautifully.
Vietnamese Braised Pork Ribs Read More »
The chicken Marbella recipe from “The Silver Palate Cookbook” is rich and deeply flavorful, but time-consuming. It also requires overnight marinating, which doesn’t suit last-minute cravings or weeknight grocery runs.
Weeknight Chicken Marbella Read More »
