Archive for the 'Asia' Category

Watermelon Radish with Spicy Oil

Monday, July 20th, 2009


Some of us are lucky enough to have friends who are doctors, mechanics, carpenters, or even a massage therapist or two. I’ve recently decided that anyone who works weekends at an organic farmer’s booth and who loves to share bounty from her bottomless market bag is automatically promoted to my own BFF list.

A bonus bunch of super fresh watermelon radish recently found their way into my kitchen through such delicious connections. Aptly named for their vivid red, white and green coloring, these gems call for the simplest of preparations to highlight their fresh, summer flavor and gorgeous hues. (more…)

Half-Sour Cucumbers, Nukazuke-style

Wednesday, May 13th, 2009


I judge a proper deli as much by the crispness of its half-sours as by the tenderness of its brisket. Recently, I stumbled upon an easy way to make them using some of the fruits of my nukazuke labor.


Nukazuke: Japanese Rice Bran Pickles

Friday, April 24th, 2009


Having corralled some of San Francisco’s wild yeast and soured my own crock of sauerkraut, it was time to move on to my next live food project: nukazuke. I was still a new convert to the Church of Fermentation, but a recent trip to Japantown helped immerse me completely.


Bean Sprouts with Sake and Bonito Flakes

Thursday, February 26th, 2009


Shaved bonito, planed just like wood from a dried, fermented and smoked fillet of skipjack tuna, is a popular garnish in Japan. Known as katsuobushi, the delicate shavings belie a rich, complex flavor that serves as one of the cornerstones of Japanese cuisine. Paired here with sake’s mouth-fullness, bonito flakes deepen the flavor of this simple, quick pickle.


Cucumber Stuffed with Perilla and Ginger

Thursday, February 26th, 2009


This pickle is currently my favorite quick pickle. Astonishing, really, that four naked ingredients can meld together so beautifully, so gently, so easily.