On handling garlic, a quick observation

I’ve noticed over the years that as I continue my food explorations, I tend to grate peeled garlic when a recipe calls for it in some form or another.  Many times I see recipes calling for garlic to be minced/finely chopped/crushed.  But it seems that when I really need to blend in that garlic for […]

On yuzu juice “substitute”

I recently came across some nice information provided from the Nobu Restaurants (thank you Matsuhisa-sama)! What does one do when one does NOT have access to yuzu juice?  Well, according to: https://www.noburestaurants.com/home/nobu-at-home/roasted-miso-cauliflower/ , the chef’s notes indicate that: ..If you can’t find yuzu juice at the moment, a combination of 40ml of lime juice and […]

Stir Fried Bean Sprouts With Garlic Chives From Iron Chef Chen Kenichi

Recently, my wife brought back a bunch of vegetables from her shopping trip to HMart here in the Greater Boston area.  Of the things I found in the grocery bags were 12 oz package of bean sprouts and a large bunch of garlic chives (estimated about 10-12 oz).  I thought I remembered seeing a recipe […]

Cherry Jello From Nobu Now

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2020/03/25/agar-jell-o/ * https://tastingmenu.wordpress.com/2020/04/04/quick-note-on-cherry-juice-and-agar-jell-o/ So now, I felt ready to try making that dessert from Nobu Now – Cherry Jello (p. 222-225) with my vegan twist. I went and got a bottle of Angeline Chardonnay (part of the Martin Ray family) and a bottle of the Trimbach Kirschwasser.  Going though the […]

World Of Nobu: Jalapeno Kosho Marinated Chicken Thigh Kushiyaki, Nobu San Diego

As a continuation of my exploration of kushiyaki, my attention turned to the Nobu San Diego chicken kushiyaki.  A lot of times when I’ve gone out to dinner for Japanese food, often the tori kushiyaki is simply done with salt (shio) or tare (teriyaki). So when I came across the offering in World Of Nobu […]