One Soup Three Dishes: The Foundation of Japanese Cuisine

Five of the six courses that made up lunch at Fujita Japanese Cooking Studio For all the incredible variety to be found kaiseki, …

Exploring One-Pot "Nabe" Cooking with Gramercy Tavern's Eric Takahashi

Chefs Takahashi and Romano. Photo by George Hirose One of the best things about the arrival of winter is the return of cold-weath…

BASIC JAPANESE COOKING INGREDIENTS PART II

This post is a continuation of my first post on  Basic Japanese Ingredients and gives a brief description of an extended list of…