No Recipes – Techniques, inspiration and cooking tips from my Japanese kitchen

Kenchinjiru

When people think about Japanese soups, miso soup is about the only one that comes to mind for most. But with harsh winters and rampant poverty only a few generations ago, there’s a rich culinary history of soups and stews in Japan. For vegans that are dismayed to find out that many Japanese soups contain [...]

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Spaghetti and Meat Sauce

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The secret to making a great spaghetti and meat sauce is to build layers of flavor (beyond the meat and tomatoes), and to allow them to meld together in a balanced way. It’s a fairly simple thing to do when you’re including dozens of ingredients and simmering them together for hours, but I wanted to [...]

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Adobe Lightroom 4 Tutorial

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As a food photographer, I often get asked about the cameras and lenses I use. While there’s no doubt that better cameras have the ability to take better photos, most people are going to see a far bigger improvement in their photography by shooting in raw format and learning how to use photo processing software. [...]

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Lemongrass Ginger Syrup

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Ginger is one of those spices that you generally don’t need a lot of, but it’s hard to buy just a small piece. That’s why I like buy it in bulk and preserve it. I’ve talked before about preserving ginger in vodka, but juicing it and creating a syrup is another great way to make [...]

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Chocolate Almond Granola

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I’m not a huge cereal fan, but I make an exception for granola. Whether I’m having it in milk, on yogurt or popping clusters by the handful, I could go through a bag of the stuff in a day or two. Unfortunately most packaged granolas are loaded with fat and sugar and aren’t exactly cheap. [...]

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