Archive for category Nobu At Home

Nobu West Rice Pizza

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2019/01/20/sweet-peanut-crusted-mochi-taiwan-style/ As a process of learning how to use mochi flour, and in particular, shiratamako, I thought I would try to make the Nobu West Rice Pizza, (p 192, 193).   In keeping with making microbatches of the recipes I was learning how to make, I determined that what I need […]

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Michibia Sansho Miso Sauce

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/11/05/ron-siegels-sanchosansho-pepper-reduction/ * https://tastingmenu.wordpress.com/2011/10/12/kabayaki-mackerel-don/ Recently, I was catching up on what Iron Chef Michiba was working on at https:// m.facebook.com/MichibaShunsara, when I found this: https://  m.facebook.com/media/set/?set=a.899611443422832.1073741834.187205257996791&type=3 …. The secret recipe of「山椒味噌」(“Sansho-miso”). Though it is called the “secret,” in case of Michiba, he does not pass it on as a secret; it […]

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Sake Kawa Yaki (Crispy Salmon Skin)

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2012/10/16/tori-kawa-yaki-grilled-crispy-chicken-skin/ Sometimes when we get a nice piece of salmon fillet, before I portion it (if the recipe calls for a skinless fillet), *I* will take the skin off and reserve it for making crispy salmon skin.  Usually, I use it for making onigiri.  Additionally, the Nobu cookbooks have a […]

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Ingredient Alert: Mochi Rice Flour – Domyojiko And Shiratamako

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2014/06/16/domyojiko-mochi-with-red-bean-filling/ Ebisuya in Medford, MA  is now carrying both Domyojiko AND Shiratamako. I’ve discussed domyojiko before in making a dessert from Iron Chef Morimoto.  I started getting interested in the Shiratamako after seeing the Kurogi v Michiba yellowtail battle during the 2018 holidays where Iron Chef Michiba made a shiratamako/egg […]

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Christmas Dinner 2018

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2018/07/07/nobu-toro-and-wasabi-pepper-sauce/ Understanding that I wouldn’t be able to prepare my normal multicourse holiday dinner this year, I though about what to make for Christmas dinner.  I recently came across a menu item from Chef Thomas Keller – Braised Beef Short Rib “Wellington” reported by: https://www.sonomamag.com/biteclub/french-laundry-opens-ad-lib-pop/ I thought about this a little […]

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A quick note on tosazu

…cooking is most about giving my customers little surprises that will lead them to make discovery about their own latent tastes.                                                                     -Nobu Matsuhisa, Nobu: The Cookbook, p. 10 So my wife and I were discussing what to make for tonight’s dinner and she suggested hamachi with a thought to hamachi kama.  However, the notion of […]

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A first day of autumn dinner menu

Previously, on tastingmenu.wordpress.com * https://tastingmenu.wordpress.com/2012/10/08/reproducing-nobu-intercontinental-hong-kongs-sweet-corn-and-scallop-salad/ * https://tastingmenu.wordpress.com/2013/02/09/the-reproduction-is-left-as-an-exercise-for-the-reader-trying-to-make-nobus-soy-salt/ * https://tastingmenu.wordpress.com/2011/07/14/brussel-sprouts-arctic-char-nobu-style-revisited/ So my wife asked if I could do a cod dinner for the first day of autumn.  Thinking about the dinner, I came across a picture at Nobu Tokyo via Tripadvisor that showed a dish of cod, brussel sprouts and soy salt.  And that made me […]

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