I’m not sure why it has taken me so long, but I have begun to compile all the recipes I collected while living in Kesennuma, Japan which is located in Northeast Japan. The Tohoku region which is composed of Aomori, Akita, Fukushima, Iwate, Miyagi, and Yamagata prefectures, is famous for rugged coastlines, picturesque mountains, hot…
I have to confess I am a kimchi fanatic. In fact, lately I have been experimenting quite a bit with making different fermented vegetables and fruit after reading The NOMA Guide to Fermentation by Rene Redzepi and the team at the Nordic Food Lab. I hope to begin posting some of my experiments that have been inspired…
One of the things I love about Northern California is the prevalence of farmer’s markets brimming with local produce and seafood. Last weekend one of the vendors had fresh salmon bellies from fish that had been caught off the coast that morning. Salmon bellies along with the salmon collar are flavorful and melt in your…
Before the Spaniards arrived in the Philippines, Chinese traders frequented the island chain and brought a lot of their culinary influences, including noodle soups, however, this soup is not strictly Chinese and has Spanish influences such as the addition of chicharron or pork cracklings. I did not have them the day I made this version,…
One of my favorite Chinese vegetables is celtuce, sometimes referred to as asparagus lettuce or Chinese lettuce. Though it is not very common in the United States, it really should be. It is packed with vitamins and niacin, has a mild nutty asparagus like flavor, and a wonderfully crunchy texture. It is also remarkably versatile…