Tao in the Kitchen
This is a long-overdue post for a recipe request I received by email in December. (Sorry it took so long, Barb!) And what is this strange-looking paste that someone would actually request a recipe for it? It’s an Okinawan specialty known as Abura miso(AH-boo-rah, which means “fatty”). Why “fatty” — because, Silly Rabbit, it has …
Continue reading “Abura Miso: Miso Paste with Seasoned Pork”
One of the things that often gets lost in our busy lives is time — time to listen, to read, to watch, to learn. We barely have enough time to do what needs to be done in 24 hours — forget researching things that may or may not directly affect us, our families, our health. …
Continue reading “Healthy Oceans, Healthy Choices: Kabocha Salmon Patties”
The Japanese white radish, Daikon, is used in traditional meals in raw, cooked and pickled forms. Shredded raw daikon is a common garnish and side dish with sashimi — its peppery bite complementing the mild cool flavor of the raw fish. When we had poke for the Superbowl game last Sunday (go there), I shredded …
Tabletop cooking need no longer be relegated to special nights out at fancy teppanyaki restaurants, where smiling chefs send shrimp and vegetables flying through the air. If you can live without the theatrics, you can grill or have sukiyaki or shabu-shabu at home anytime. It’s a great family experience, and a wonderful way to entertain …
Continue reading “Table-top Cooking: BBQ pork with rice noodles”