Fried Catfish Japanese Style

I am never going to pan fry cat fish in the Southern manner again.
As much as I love the cornmeal-dredged classic recipe I grew up with, I have discovered that I prefer the Japanese way of pan-frying better.
This is the method used to make tonkatsu–pan fried thin boneless pork cutlets with the most […]

Yakitori: The Zen of Grilled Chicken

Simplicity of preparation and beautiful presentation are hallmarks of Japanese cookery. A perfectly composed meal should be a gustatory poem or a painting meant to be appreciated with all five senses, instead of just one or two.
The sense of smell is engaged by the delicious odors of the cleanly prepared ingredients, carefully enhanced by a […]

Edamame: They’re Fuzzy

For all that I adore Asian foods and teach Asian cooking, I don’t often cook or eat Japanese food.
I am not quite certain why that is–I do like most Japanese foods, but I simply do not have as much experience with them, nor have I made a large study of them over the years, as […]

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