Tenets of Japanese Cooking
The preparation and serving of fine as well as routine Japanese food is obviously mixed with things other…
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Cooking Methods
Photos above by Zak Yasin In 1980, Shizuo Tsuji released the first edition of his groundbreaking Japanese cookbook,…
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Donabe
Photos above by Zak Yasin For many years I have been attracted to cooking in clay vessels. At…
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Equal Measure
Photos above by Zak Yasin Through food we acknowledge and appreciate the way of the gods. Prairie Stuart-Wolff…
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Japanese Fusion
Photos above by Zak Yasin It is important to understand both Japanese and South American food cultures; simply…
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Jo’s Hot Pot
Photos above by Zak Yasin This recipe was sent to me by my friend Jo Tritsch. A…
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Warm Spinach and Egg Salad
Photos above by Zak Yasin The Spinach Wintered spinach tends to be sandy so wash it in several…
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Peruvian-Style Ceviche
Photos above by Zak Yasin Makes 4 servings
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Drunken Steam-Fried Drummettes in Shochu Sauce
Photo above by Eric Wolfinger © 2015 Reprinted with permission from Donabe: Classic and Modern Japanese Clay Pot…
Read MoreYuzu Koshō Vinaigrette
Yuzu koshō is a Japanese seasoning paste. It is made from chili peppers, grated yuzu rind, and…
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