Posts Tagged nobu

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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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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Thanksgiving Omakase At Home 2017

Previously, on tastingmenu.wordpress.com * https://tastingmenu.wordpress.com/2017/11/17/planning-thanksgiving-menu-2017/ …what’s a planned holiday meal without a few surprises….So when I arrived at the house, I got told that there was a preference for scallops instead of the nobashi ebiyaki and perhaps ginger ice cream instead of vanilla.  So quickly thinking, I decided on the Nobu Scallop/Corn ‘salad’ and swapping […]

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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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Stretched ‘Grilled’ Shrimp (nobashi ebi yaki)

I’d been wondering for a long time about how shrimp is stretched for tempura, but in particular for grilling as done for the Nobu recipes. Tsuji discusses the topic on p.237,238 of Japanese Cooking: A Simple Art about making a series of horizontal cuts across the shrimp belly and then tapping the back with the back […]

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