Archive for August, 2012

Recreating A Matsuhisa Omakase Dish

Previously, on – * (16 June 2007/29 Sep 2009) Fusion requires a strong culinary foundation, taking into account local products and showing restraint in applying twists, otherwise confusion results (paraphrase). -Iron Chef Masaharu Morimoto, Boston University cooking demo/lecture, 10 Oct 2007 Pasta.  My wife just loves pasta. So I thought I would try […]

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Nobu’s Daikon Faux/Foie Gras

Previously, on – * * * As I mentioned in an earlier post, I was intrigued by Nobu’s concept of “daikon foie gras” in his book Nobu’s Vegetarian Cookbook, p. 58 .  Matsuhisa-sama does comment that the dish was inspired by the chinese pan fried ‘daikon cake’ (aka “luo bo gao”).  […]

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Broiled Mackerel With Morimoto Scallion Ginger Sauce

Previously, on – * FINALLY. THE MACKEREL*HAS COME BACK* TO NEWTONVILLE! (ahem, with apologies to Dwayne Johnson) It was a surprise being able to get my hands on mackerel tonight (7 Aug 2012).  I’d been really wanting to do this dish.  I wanted to do a cooked version of the classic mackerel nigiri/sashimd […]

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