Recreating A Matsuhisa Omakase Dish

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/05/04/matsuhisa-la (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 […]

Nobu’s Daikon Faux/Foie Gras

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/09/03/nobu-seared-chilean-sea-bass-with-truffle-mirin-and-soy * https://tastingmenu.wordpress.com/2012/02/16/nobus-vegetarian-cookbook * https://tastingmenu.wordpress.com/2012/03/01/a-firstlook-at-nobus-vegetarian-cookbook 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”).  […]

Broiled Mackerel With Morimoto Scallion Ginger Sauce

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/03/28/broiled-branzino-with-morimoto-scallion-ginger-sauce/ 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 […]