One turkey many ways, debone your turkey for steak and . . .

Turkey is underrated because it’s overeaten in too short a time. The long roasting can dry the meat. And left over meat isn’t going to produce the best dishes. The solution for me has been to debone the turkey, create a layer of dark and white meat rolled into a log which I slice into steaks and freeze. The steaks cook in three to five minutes, or can be cut up and used in other recipes. In addition to the steaks, boning the bird gives us: fat for flavouring dishes two wing… Read More

Seven Herbs: Seven Days: Nanakusagayu

Seven days after the new year Japanese people eat okayu, a kind of rice porridge, flavoured with seven herbs. The dish is called nanakusagayu, or Seven Herbs Okayu. It’s not delicious. It’s traditional. It’s a way to count the progression of the year — one week has already passed. Like Valentine’s Day, Saint Patrick’s Day, onwards and forewords we travel through the year until we’re back where we started one year further on. Nanakusagayu. It’s that time again. To make okayu you’ll need a ratio of 1:5 rice:water, though some families add… Read More

First recipe: Indian: Murgh Methi

A few years ago I had the honour to study cooking at The Culinary Academy of India (CAI). Chef told me that teaching regional Indian cooking is impossible as every 20 kilometres from wherever you are, the food is prepared differently: What X connotes in one city can be very different just one town over. To teach me Chef printed out recipes from the web and taught me why tomatoes are used here but fenugreek there, and we cooked and tasted at every step. This was my base education.┬áIndian Food: A Historical… Read More

New Year’s Eve and soba

Though I’m from southern California, Japan is my home now. Since this blog starts just after the New Year I’ve been thinking to show you what a year in the life is like here through food. This is toshikoshi soba. Soba, a noodle made from buckwheat, is rolled very long and eaten in a simple soup just before midnight on new year’s eve to symbolise long life, luck and prosperity. There are lots of add-ins. (I like thinly sliced leeks and tempura.) This year we went with jumbo shrimp. Personally, I prefer… Read More