Ah yes, horse, the other red meat. You know, I’ve never understood why horse meat was off-limits in America. I mean, it’s an animal not all that dissimilar to deer or elk and we certainly have no problems eating them. Is it because we ride horses? Would you eat a cow if you rode it? I [...]
Archive for January, 2012
I’m so hungry I could eat a horse!
Posted in Restaurant, tagged america, artery, beef, beer, bison, black pepper, blood pipes, carpaccio, climate change, cucumber, dr browns, ebisu, eggplant, fried rice, garlic, ginger, guinnea pig, heart, horse, horse meat, insect, intesines, izakaya, japan, japanese, kombu, kosher, mr ed, mustard, napa cabbage, onion, pastrami, pickle, ponzu, ribeye, rice vinegar, rye bread, sashimi, sausage, scallion, sea salt, takeshi, tamari, tataki, tenderloin, tokyo, uma, uma yakiniku takeshi, vein, weiner, yakiniku on January 9, 2012 | 2 Comments »
HeiChinRou
Posted in Restaurant, tagged abalone, almond jelly, asparagus, bamboo, beef, bok choy, brandy, caramel, carrot, cellophane noodles, chen kenichi, chicago, chili sauce, chili shrimp, chinatown, chinese bbq pork, chinese restaurant, crab, egg, green onion, hei chin rou, heichinrou, iron chef, japan, jellyfish, lettuce, lettuce rice, mongolian beef, mustard, nishizaki, oyster sauce, pork, rice wine, sauteed rice, shaoxing, shark fin soup, shiitake, shimeji, shokoshu, shrimp, smoked duck breast, soy sauce, squid, stir-fry, wonton skin, xie huaxian, yokohama on January 8, 2012 | 6 Comments »
If memory serves me correct, there is a Chinese restaurant in Yokohama’s Chinatown that is not only the oldest Chinese restaurant in Japan, but also one of the most respected Chinese restaurants in the world. I first heard of HeiChinRou when watching Iron Chef years ago. The restaurant sent its top two deputy chef’s up against Iron [...]
Yakitori Akira
Posted in poultry, Restaurant, swine, tagged akira, avocado, basil, chicago, chicharones, chicken, chicken heart, chicken skin, chicken wings, daikon, green onion, green onions, hibiya, izakaya, karage, kimchi, kombu, lemon, mayonnaise, mcdonalds, mexican, miso, mustard, napa cabbage, natto, nori, okra, onsen egg, pork cheek, pork shoulder, pork side, seaweed, shiso, shoyu, soy bean, tokyo, wasabi, yakiniku, yakitori, yakitori akira, yuzu kosho on January 7, 2012 | Leave a Comment »
The other night Yuki and I met up with a bunch of her ex-coworkers who have moved back to Tokyo. They got a table at a modern, hip Yakitori joint in the Hibiya neighborhood. If you want to buy a brand new Hermes bag, Hibiya is the place for you. It’s a very swanky area [...]
Osechi-ryori
Posted in Home Cooking, tagged japan, salmon, carrots, soy sauce, sake, potatoes, pea pods, rice, sugar, beef, anchovies, daikon, tofu, yuzu, shiitake, roe, sashimi, wasabi, sweet potato, soup, lotus root, mochi, green tea, bonito, strawberries, ham, katsuo-bushi, meatloaf, bento, gobo, fish cakes, burdock root, red snapper, osechi-ryori, osechi, jubako, junmai, daiginjo, aomori, denshu, honshu, shoy, satoimo, koya, kombu, yellow tail, herring, ikura, mitsuba greens, year of the dragon on January 2, 2012 | 3 Comments »
Osechi-ryori is the Japanese style of traditional foods eaten on New Years Day. It typically consists of many different small dishes that are served in stacked jubako (fine lacquer boxes similar to bento). To purchase a ready-made Osechi can set you back well into the hundreds of dollars. Or, you can spend all of that money on an airplane [...]
