I had a piece of Alaskan King salmon belly left from the salmon tartare cornets I made the other day, so I placed it in a mixture of maple syrup and dark soy sauce and left it to cure for 24 hours. The next day I cooked it in the Sous Vide Supreme at 50′ […]

I haven’t been to Morimoto in a while but I remember one of the best appetizers I tried was a “tuna pizza” with tuna sashimi, jalapeño, red onion, olives and an anchovy aioli atop a crisp, thin flour tortilla. Rather to go back and pay the hefty price I figured out how to make it […]

If you follow this blog for a while you probably noticed that I’m a little bit obsessed with crêpe cakes. It started sometime last year with a chestnut crêpe cake or mille-crêpes (a thousand crêpes) as they are sometimes called. I liked it the first time so I made another one, a chocolate mille-crêpes with an orange cream […]

Okonomiyaki is a Japanese style pancake made with chopped cabbage, green onion, batter and various toppings and sauces and like many of the world’s greatest everyday foods it doesn’t sound like much. The truth is: it’s remarkable. I don’t speak Japanese but I read somewhere the word ‘okonomiyaki’ translates into two words: okonomi, which means […]

Since visiting Japan yuzu became my favorite citrus fruit with its amazing floral citrus fragrance that you can smell from across a room, and everytime I come across its unique smell I am reminded of the kitchen of Yoshimi Tanigawa in Kyoto where the juice and grated zest was used abundantly when we visited in the […]