Peruvian-Style Ceviche
Photos above by Zak Yasin Makes 4 servings
Read MoreApril, 2017
Drunken Steam-Fried Drummettes in Shochu Sauce
Photo above by Eric Wolfinger © 2015 Reprinted with permission from Donabe: Classic and Modern Japanese Clay Pot…
Read MoreYuzu Koshō Vinaigrette
Yuzu koshō is a Japanese seasoning paste. It is made from chili peppers, grated yuzu rind, and…
Read MoreShizuo Tsuji’s Teriyaki Sauce
Sun-Dried Mushroom and Tofu Hot Pot
Photo above by Eric Wolfinger © 2015 Reprinted with permission from Donabe: Classic and Modern Japanese Clay Pot…
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Grilled Scallops and Shrimp
Photos above by Zak Yasin The yaki yaki san grill, made from the porous clay in Iga,…
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Yakiniku
Yakiniku restaurants specialize in food grilled at the table. This style of cooking originated in Korea, but has…
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Lamb and Garlic Chive Dumplings
In Issue 8 of the Gazette, I profiled Iu-Luen Jeng. Growing up in Taiwan, she learned to…
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Simmering
Photos above by Zak Yasin Nimono, the Japanese method of simmering an ingredient in a flavored liquid, is…
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Cooking Japanese Rice in a Donabe
Photo above by Eric Wolfinger © 2015 When Japanese short grained rice is cooked in the double-lidded…
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