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Miso Glazed Cod

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Popularized by Nobu Matsuhisa in his eponymous restaurant, Black Cod with Miso has become an instant classic associated with Japanese food. The irony is that black cod (or more accurately Sablefish), is not native to the waters around Japan and is imported from the US and Canada. In Japanese cuisine, “gindara” (銀鱈) or silver cod, [...]

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Shrimp Shumai

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Shumai are a type of Chinese dumpling often associated with Cantonese cuisine. While many in the West have become familiar with it through dim sum (yum cha), it actually exists in many forms throughout China (and the rest of Asia). Steamed or pan fried, partially or fully enveloped in dough, filled with everything from pork [...]

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Wonton Soup

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Looking at the photo you may be asking where the wontons are. Before I answer this question you first have to undertand that texture is an important part of wonton noodle soup; the texture of the noodles, the texture of the wonton, and even the texture of the shrimp inside is critical to a really [...]

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Tebasaki (Japanese Fried Chicken)

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Tebasaki(手羽先) literally translates to “wing tips” and refers to the cut of chicken as well as to a dish popular in izakayas around the city of Nagoya. Unlike the other Japanese fried chicken, Tebasaki is always made with bone-in chicken wings, has little to no breading, and is seasoned after it’s fried. Despite the absence [...]

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