Posts Tagged Matsuhisa

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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Thinking about watercress

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2016/01/25/watercress-appetizer-soup/ * https://tastingmenu.wordpress.com/2011/12/16/lobster-and-nobu-watercress-dressing/ * https://tastingmenu.wordpress.com/2011/07/28/ron-siegels-salmon-on-shrimp-ravioli-watercress-puree-and-espelette-oil/ I recently caught an on-demand viewing of Iron Chef Gauntlet.  In the cook-off portion of the episode, one of the items presented was spanish mackerel with parsley/tarragon puree.  This made me run to my copy of The Flavor Bible.  Upon inspection, parsley wasn’t the only […]

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Nobu Style Oven Roasted Portobello/Shiitake/Himematsutake

So for this past Tuesday, my wife and I were trying to come up with a quick simple dinner. We settled on flaked salmon fried rice with spinach and corn.  Yet, there was something lacking.  After some thought, we scoured Nobu’s Vegetarian Cookbook and decided on his Oven-Roasted Portobello With Wasabi Salsa (p. 84).  Unfortunately, […]

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Nobu West Steamed Clams With Ginger And Garlic

My wife loves clams My wife loves pasta My wife loves vongole So this past weekend my wife and I were thinking about what to make for a weekend supper and she wondered aloud if we could make a kind of vongole.   Nobu West had a dish that claimed that “you can use this method […]

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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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