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30 results for "noodles"

soba noodles in duck broth

Watching a cook named Adam swiftly and deftly portion a duck the other night at Matsuri, I posited, out loud, that the beautiful, gleaming carcass -- all that was left after Adam's handiwork - would make for an excellent soup stock. Chef Ono heard me and walked over. "Those duck bones would make a great soba tsuyu," he said -- soup for soba noodles. "Take a carcass home and try it." And so I did.

January 1, 2008

Cold ramen noodles from "A Cook's Journey to Japan"

Paging through a review copy of A Cook's Journey to Japan, a charming cookbook filled with homestyle faves, I landed on the hiyashi chukka recipe, cold ramen noodles with sesame vinaigrette. Man, that looked good.

July 25, 2010

Matsugen Soba

Working on a manuscript this past spring for a Japanese noodle cookbook (for Ten Speed Press, publishes in 2009) gave me a chance to do a bit of research on ramen, soba, udon and somen. Soba, buckwheat noodles, I found particularly interesting, because they're both a down-home soul food and something more rarefied. That "something more rarefied" side to soba can now be found at a terrific new restaurant in Manhattan called Matsugen, where I recently visited the chefs there to learn more about their noodles.

September 1, 2008

mixed rice of the mountains

Train your eye to the top right hand corner of this amazing dinner. Overlook the thick slices of super fresh hamachi. Skip past the delicious udon noodles with oysters and fish cake. Forget the kiriboshi daikon, air-dried strips of daikon. Focus on the mixed rice -- we'll get to it in a minute.

February 28, 2008

Cold Somen with Sesame-Miso Dipping Sauce

Here's my antidote to August swelter: refreshing cold somen with an unbelievable sesame-miso dipping sauce.

August 7, 2011

Beef Udon, or the Pleasures of Shaved Steak

I was so pleased to read an article in the NY Times a couple of months ago about shaved steak, because thinly sliced beef (and pork) are mainstays in Japanese markets, for good reason...

April 9, 2011

Udon-Chicken-Clam Hot Pot

So I was talking to a Japanese chef friend named Rio Irie about clams, and he brought up something interesting. Cooking clams together with chicken in a liquid, Rio told me, creates a broth with a remarkable mouthwatering flavor synergy...

January 26, 2012

Udon-suki Hot Pot

When I mentioned to Chef Abe of Takegami that I just finished writing a hot pot cookbook with my friend Tadashi Ono, he said he'd show me Takegami's signature version the following day. What a hot pot.

May 25, 2009

Miso Nikomi Udon

This past Sunday, I joined Chef Hiroki Abe of En Japanese Brasserie to cook with miso, part of a series of workshops at the restaurant. Great workshop!

October 24, 2010

hotpot 101, or window into japanese cuisine

"There are no rules for making nabe," said Chef Ono, as we got to talking about Japanese hotpot cooking to me the other night at Matsuri restaurant. I've been fascinated by this homey soul food, as readers of the Report know (see posts here and here), and wanted to learn more -- and understand what hotpots say about Japanese cuisine as a whole.

February 4, 2008

Nira Tamago, or Simmered Garlic Chives with Eggs

Last night we enjoyed a beautiful Japanese dinner at home that reminded me why I love this cuisine so much: grilled shiosaba (Boston mackerel salted for a few days), freshly steamed rice and nira tamago, or garlic chives with eggs.

September 27, 2011

"your choice," fuchu style

November 21, 2007

New York's Best Japanese

At least in my opinion... New York is fortunate to have a sizable Japanese expat community -- and real deal restaurants to serve them. I'm talking about Japanese cuisine beyond sushi, which is just a tiny part of the food culture there, despite its popularity here. Many friends ask me to recommend Japanese joints in the big city, so here I go: Check out the half-dozen restaurants below (listed alphabetically) to discover a world of Japanese cooking from sophisticated cuisine to tapas-like pub food to home style chow. And what about your favorite places? Any Japanese restaurants you want to add? (And not just in New York) Please share your thoughts in the comments!

April 20, 2008

freestyle hotpot

After I wrote about nabe, or home-style hotpot cooking, last month, I asked a friend in Japan to research the many regional varieties of this social and comforting soul food. She just sent me a list of twenty styles of nabe, dishes prepared with salmon, tuna, octopus, pork, chicken, root vegetables, even wild boar and snapping turtle. These hotpots all reflect local foods, customs and geography, and their histories and lore are absolutely fascinating: One traces back to the cooking of Japanese pirates, another originated with bear hunters. There's a nabe invented by sake makers living inside breweries during production season and one that's supposed to be eaten in the dark (yikes!). There's even a nabe invented in 2005 to commemorate the merger of three cities. Like I said, fascinating.

January 28, 2008

Mizutaki Chicken Hot Pot

Mizutaki hot pot is about as simple as it gets: Pile a bunch of ingredients into a hot pot. Pour in water. Turn on the heat and cook.

February 6, 2012

Chicken Soba Hot Pot

My wife and I and a houseguest visiting from Japan cooked this dish on New Year's Eve from a recipe dug up in a Japanese newspaper. God, it was good.

February 1, 2010

Udon Seafood Hot Pot

Here's an example of the spontaneity of Japanese cooking: My mother-in-law Nobuko is here to visit our baby (not us, but the baby :) ), and yesterday we took her to our local farmer's market here in Brooklyn.

November 7, 2011

Yukari Sakamoto's Tokyo Guide - And Her Summer Somen!

Chef, educator and food journalist Yukari Sakamoto has just published a new book: Food Sake Tokyo, a fabulous guide to the city's eats. Go Yukari!

August 24, 2010

Jaden Hair -- Review

October 23, 2009

Chowing Down at Japanese Baseball Stadiums

Susan Hamaker, a Japanese Food Report reader and self-described "half-Okinawan Tar Heel living in New York" who writes the Shrinecastle blog, contributed this fabulous account of eating a Japanese baseball stadiums. Hot dogs and pretzels? Oh, so much more!

October 12, 2009

About the JFR and Harris Salat

October 2, 2007

4 Workshops, 100 Dishes: Cooking Series at EN Japanese Brasserie

Japanese home cooking is incredibly versatile: Learn a few simple techniques and you can cook, literally, hundreds of things. But this simplicity has to be learned. That's why I'm extremely pleased to announce a series of terrific Japanese cooking workshops to be taught by EN Japanese Brasserie's remarkable Chef Hiroki Abe, and moderated by yours truly.

September 22, 2010

Three Great Techniques from the CIA Conference

Master Japanese chefs shared amazing techniques, recipes, ingredients, know-how, theory and more during the two and half days of the CIA's Japan:Flavors of Culture. Here is a trio of methods I came across that I loved, and jotted down in my notebook:

November 9, 2010

Serious Eats Reviews Our Book!

We were delighted to read that Serious Eats, one of our favorite food blogs in the universe reviewed our book! Here's some of what they said: "Japanese Hot Pots is full of beautiful photography...

October 7, 2009

Luxurious Hot Pot

Here's why I'm such a huge fan of Japanese hot pots: They're so incredibly versatile -- whip them up for a quick family meal, or transform them into an elaborate feast. Case in point, last night's luxurious procession pictured above, complete with two bottles of Tattinger.

February 9, 2011