Japanese food in the media

[touaregsand]

Some American cooks believe that grilling is the national pastime. But it's also a passion in Korea and Japan, where cooks enjoy a particularly cozy relationship with the fire.

It's more than a national pastime or passion in Korea. It's part of the way of life. There's really no such thing as a Korean get together without a grill or some form of cooking together.

[smallworld]

A short NYT article about lotus root in Asian cuisine: Beauty That Hides Beneath the Lotus Blossom (free registration required)

No idea what the Japanese "seet-and-sour marinade" is supposed to be though.

But the renkon no kimpira recipe, Braised Lotus Root (registration required), sounds about right.

[JasonTrue]

I found this article via referrer logs.

It talks about the emergence of non-sushi restaurants in the U.S. It's about time! I wish more restaurant owners would brave specialty Japanese cuisine, or at least try less typical formats for the US market.

I had drafted a few business plans about 2 years ago for such concepts (an izakaya, an okonomiyaki place, a quick service korokke shop, and my favorite, a sort of kissaten like atmosphere teishoku place with 3-4 Japanese-ish and 3-4 wafuu-yoshoku options. Alas, the resources left from my last job didn't make any of those financially feasible, so I chose to work on something that I could still be excited about but didn't require the same upfront financial hit.

Itadakimasu @ calendarlive.com

[smallworld]

In a recent Metropolis, an article about "cool" summer food:

http://metropolis.japantoday.com/tokyo/rec...ocalflavors.asp

[smallworld]

I just made a wonderful discovery (via Accidental Hedonist): Autumn Omakase, a free downloadable cookbook from Tasting Menu. Just click the link and fill out a quick form, and download the .pdf file. Adobe Acrobat Reader version 6.0 required.

I'm not sure if I'll actually try any of the recipes (they're a bit too fancy for Chez Smallworld), but the pictures are just gorgeous and the text is enlightening.

Edited October 5, 2005 by smallworld (log)

[torakris]

smallworld,

Thanks for that link I am definitely going to check it out!

[sanrensho]

Thanks! This is a worthwhile download with lots of technique photos.

There's also an apple tasting menu book available here.

Edited October 5, 2005 by sanrensho (log)

[ankomochi]

Happy New Year everyone!

I just read the article on ImoJochu on NYT 1/4/06 by Harris Salat.

Essence of Sweet Potato, Sip by Sip.

http://www.nytimes.com/2006/01/04/dining/04shoc.html

Harris Salat has his web log, too.

http://www.harrissalat.com/

He writes a short blog on mochi, and he has wonderful mochi making photos!

[helenjp]

Upmarket Sweet Potatoes

...I'm still not sure I'd want to sport a badge saying "Imo" on my lapel!

[torakris]

Upmarket Sweet Potatoes

...I'm still not sure I'd want to sport a badge saying "Imo" on my lapel!

←

This is the homepage for the shop mentioned.

I like sweet potatoes but am not quite willing to pay that much for them yet..

[zpzjessica]

The Fujino Makiko homepage:

http://www.makikofujino.com/

←

i hate to sound ignorant but could you explain who she is? the website looks really interesting but i don't speak/read japanese so it's difficult to understand...

thanks!

[sanrensho]

i hate to sound ignorant but could you explain who she is? the website looks really interesting but i don't speak/read japanese so it's difficult to understand...

thanks!

She's a well-known cookbook author specializing in baking/pastry. She also writes on pastry/baking for Japanese magazines.

As a point of interest, she studied at RLB's school in New York (Cordon Rose Baking School).