Pan Seared Chilean Sea Bass with Miso Ginger Sauce
An Asian influence can still be felt in Paris restaurants, especially in the 13th arrondissement, where there is…
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Nobu’s Miso Black Cod
Nobu Matsuhisa is a celebrity Japanese chef with 12 Nobu restaurants around the world. After living in Peru,…
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Sautéed Shrimp with Red Miso Butter Sauce
Miso butter can be as simple as combining equal parts soft butter with red or white miso paste….
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Velveted Shrimp with Broccoli Flowerets
Adapted from The Key to Chinese Cooking, Irene Kuo This is a simple recipe, quick and easy to…
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Sake Nanban-yaki
Pan Seared Salmon Yakimono literally means “grilled things” and includes preparations that are quickly cooked over intense heat,…
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Fried Rice
Recipe taught to me by Zak Yasin Issue 14: Rice
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Seafood Paella
Serves 4 to 6 people After my first trip to Spain, I shipped back a couple of 36-inch,…
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Sake Simmered Mackerel
Photos above by Zak Yasin Makes 4 servings
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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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Peruvian-Style Ceviche
Photos above by Zak Yasin Makes 4 servings
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