Posts Tagged Matsuhisa

Lakanto Monkfruit Sweetener

Recently, I came across a surprise comment from Matsuhisa-sama regarding his use of sugar: http://www.businessinsider.com/nobu-matsuhisa-sushi-secret-ingredient-makes-healthier-sugar-taste-restaurant-hotel-2017-12   : Nobu Matsuhisa: Sushi rice is — make the steamed rice, put the rice vinegars, and the salt, and … used to be I use the sugar, but we don’t use the sugars anymore…Most sushi rice uses sugar, rice vinegar, […]

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Christmas Omakase At Home 2017

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2017/06/20/nobu-wests-dublin-bay-prawnlangoustine-cocktail/ * https://tastingmenu.wordpress.com/2011/07/11/a-weekend-supper-of-tomato-salad-and-roasted-cornish-game-hen/ * https://tastingmenu.wordpress.com/2014/10/04/nobu-sea-bass-dashi-ponzu/ * https://tastingmenu.wordpress.com/2011/08/22/ming-tsais-aromatic-pressure-cooked-shortribs-with-root-vegetables/ * https://tastingmenu.wordpress.com/2013/01/01/muratas-fruit-jelly-dessert/ So as I had observed earlier, I had to take a more realistic view of what I could accomplish since I didn’t have a lot of lead time to prepare.   As expected, the nobashi ebi yaki ‘cocktail’, tomato ‘salad’ and roast […]

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A few notes on making nigiri

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2017/09/21/making-nigiri-an-appreciation/ I was recently asked about wetting the hands for making nigiri. matsuhisa-sama mentions the water to vinegar ratio is 3:1 (Nobu West, p 196) . He admonishes that more than a light coating on the hands will prevent the shari from properly sticking together.  Interestingly, Shizuo Tsuji (Japanese Cooking: […]

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Vegan Tacos, Nobu Style

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2017/10/07/making-mini-taco-shells-from-scratch/ A number of years ago, I saw the Nobu/Matsuhisa restaurants add tacos (!?!?) to the menu….and then Nobu’s Vegetarian Cookbook suggested a vegan approach to the taco’s (Ten Tacos, p 86, 87) in 2011. So now I wanted to take a crack at making the tacos, with an eye […]

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Making mini taco shells from scratch

One of the projects that I’ve been intrigued about since its appearance was the Matsuhisa/Nobu mini tacos.  While it’s pretty obvious how to fill them based on the Nobu’s Vegetarian Cookbook (pgs 86, 87, 165),  what I really needed to do was to figure out how to make the fried(baked?) mini taco shells formed from […]

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Making nigiri: an appreciation

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2017/09/19/scaling-shari-sushi-rice-for-nigiri/ It’s been a crazy August, what with moving into new quarters (packing, moving, unpacking) and also looking for new employment at the same time. So during the course of my food adventures, I’ve learned how to make sushi vinegar, how much of it to use with rice that keeps […]

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Sable (Black Cod)/Chilean Seabass With Maui Onion Salsa, Nobu 57-Style

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2015/11/29/nobu-57-nyc/ * https://tastingmenu.wordpress.com/2015/08/17/kurumashrimp-harumaki-with-maui-onion-salsa-nobu-style/ So I’ve been having something of a scramble as of late – looking for a new place to live since they wanted to renovate the place in which I was living.  So a lot of my free time has been spent helping to pack both our belongings […]

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