Steaming
- clams, japanese style 10/15/07
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On my first trip to Japan a decade ago I encountered a world beyond the sushi I was familiar with back home in New York, a cuisine that was simple yet deep, subtle yet complex, a cuisine that relied on both pristine seasonal ingredients as well as naturally preserved foods. I was hooked. Since that initial foray, I've been tasting, discovering, and studying everything I can about Japanese food. I launched this site to share what I've learned with you -- and to humbly ask you to share what you know with me and our readers. So please give me a shout if you'd like to contribute to this site, suggest a story, or just tell me something tantalizing and delicious that I should investigate! Please email me at harris [at] japanesefoodreport [dot] com. Thanks, Harris