Archive for category Nobu At Home

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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Nobu Rosemary Miso

So I came across this the other day: https://www.dmagazine.com/food-drink/2010/12/if-you-cant-get-to-nobu-try-chef-rasos-lamb-recipe-at-home/ I was intrigued to try this over Labor Day weekend since I’d seen this on the Nobu menus (and associated with lamb and prime rib [Nobu Manila]) for the last several years.  But looking at the rosemary miso recipe seemed rather unwieldy for a home cook […]

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Nobu Toro And Wasabi Pepper Sauce

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2010/12/13/toban-yaki-nobu-style/ * https://tastingmenu.wordpress.com/2011/02/02/wasabi-pepper-sauce/ * https://tastingmenu.wordpress.com/2013/07/13/on-cooking-otorotoro/ ..My toro steak…is equally delightful with my versatile Wasabi Pepper Sauce…especially when served with plain short grained rice. – Nobu: The Cookbook, p 96 It’s a little bit funny about the toro dishes I’ve made over the last several years and not having tried the […]

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On Dobinmushi

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/01/01/on-suimono/ It occurred to me that dobinmushi is about how you make the soup for the dish. It was clear to me that after examining Matsuhisa-sama’s Nobu Now (p 94), Iron Chef Morimoto’s The New Art Of Japanese Cooking (p. 89) and Nishino-san’s Autumn Omakase (p. 28-32) that the template […]

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