Archive for February, 2023
Ingredients Alert: Found at Maruichi, Brookline
Posted by tastingmenu in Fundamentals, HomeCooking, Morimoto At Home, Nobu At Home on February 19, 2023
Previously, on tastingmenu.wordpress.com –* https://tastingmenu.wordpress.com/2011/02/25/nobu-hk-spiny-lobstershrimp-and-tamari-sichuan-soy/* https://tastingmenu.wordpress.com/2011/04/08/morimotos-chicken-noodle-soup/* https://tastingmenu.wordpress.com/2023/02/12/world-of-nobu-tofu-moromi-miso-steak-nobu-dallas/ This morning during a shopping trip to Maruichi, Brookline, the following items were found – * The moromi miso used for Nobu’s Chilean Seabass jalapeno moromiso and the tofu moromiso* The shiro soy (“white” soy sauce) used for making Iron Chef Morimoto’s ‘chicken ramen’ mencha seasoning and * […]
A Morimoto Inspired Mushroom Course
Posted by tastingmenu in Morimoto At Home, Morimoto NYC, Nobu At Home on February 18, 2023
Previously, on tastingmenu.wordpress.com –* https://tastingmenu.wordpress.com/2018/02/24/nobu-style-oven-roasted-portobello-shiitake-himematsutake/* https://tastingmenu.wordpress.com/2011/01/12/morimoto-nyc-3/ (22 Dec 2012)* https://tastingmenu.wordpress.com/2010/11/16/buri-bop/ So I’d been thinking about what do with a package of dried big himematsutakes (姫まつたけ) that I’d had around for a long time. And it had occurred that I had a: Matsutake ‘steak’ (served with a shishito pepper and Iron Chef Morimoto’s garlic soy jus) […]
Apple Cider Tare
Posted by tastingmenu in HomeCooking, Morimoto At Home, Nobu At Home on February 12, 2023
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2019/10/13/kamakura-boston/ I’d been pondering a condiment for a long time since my omakase/kaiseki meal at the (now closed) Kamakura (due to covid). Chef Youji Iwakura had an intriguing ingredient called “apple cider tare” which he had used in two of his dishes in that memorable meal. I also seemed to […]
World Of Nobu: Tofu Moromi Miso ‘Steak’, Nobu Dallas
Posted by tastingmenu in Nobu At Home on February 12, 2023
Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2014/09/09/matsuhisa-slider-tofu-buns/* https://tastingmenu.wordpress.com/2011/03/30/nobu-chilean-seabass-with-jalapeno-moro-miso/ I was intrigued by Chef Murray’s marinated tofu offering from Nobu Dallas (World Of Nobu, p. 206,207) that was inspired by the jalapeno moromiso chilean seabass. The recipe looked straight forward enough. Having made the tofu buns before, I already knew what I needed to do to prepare […]
Nobu Grilled Octopus With Miso Anticucho Sauce, A Technical Note
Posted by tastingmenu in Nobu At Home on February 4, 2023
Previously, on tastingmenu.wordpress.com –* https://tastingmenu.wordpress.com/2011/11/11/bluefish-with-miso-anticucho/ I was in the mood to have grilled octopus for supper this weekend. So my wife obliged me by picking up 1 1/2 lbs of wild caught octopus (already cleaned) from HMart. I already had it in my mind that I wanted to do anticucho. But after having a little […]
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