Posts Tagged karasumi

I got a Christmas present!

Previously, on – * (26 Dec 2014) My wife and I recently had an omakase bar dinner at Morimoto NYC.  One of the courses (course #4) was the torched spanish mackerel ‘sashimi salad’ with shungiku, house cured shaved katsuo,   house cured shaved karasumi,    freeze dried tofu, shichimi mentaiko and  mortadella oil: I […]

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Preparing Bottarga/Karasumi

Previously, on – * So I had vacuum-packed bottarga/karasumi from Taiwan that I had stored in my freezer.  And since I was out of my last batch of bottarga from Boston’s North End, I wanted to prepare the karasumi from Taiwan for use (i.e. grate and store in glass containers) in future dishes. […]


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Recreating A Matsuhisa Omakase Dish

Previously, on – * (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 […]

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