As thewaters become cooler the fish become rich with fat. We love sanma (Pacific saury) this time of year,both as sashimi, or simply salte...
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Saturday, November 19, 2011
Lessons from Iron Chef Kimio Nonaga
Iron Chef Kimio Nonaga of Nihonbashi Yukari has some great information on basic Japanese culinary skills online. Unfortunately, it is mostl...
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Wafu Curry 中村さんちの 和風ポークカレー
Japanese television is filled with cooking programs. Even daily variety programs often include a cooking segment. Asaichi on NHK (Japan...
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Yukari Spring Rolls (Red Shiso & Ground Chicken)
Another is that depending on the filling, it can be a quick and easy side dish to pull together at the last moment. This is also perhaps the...
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November Seafood
Autumn is a great time for Japanese seafood as a lot of the fish are rich with fat. This time of year we love sanma, both as sashimi, or s...
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Spinach Ohitashi ほうれん草のおひたし
Blanched greens, usually spinach, topped with a bit of soy sauce and sesame oil. Growing up in Minnesota we didn't have access to too ma...
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Thursday, November 17, 2011
Thanoon Seafood
It was the kids school holiday and also my parents were over from the UK. The weather during that period was less than great. A bit too much...
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Restaurant at Cape Phromthep
So, hopefully most people know where Cape Phromthep is? Right at the south tip of Phuket on the west side, touted by many guidebooks and we...
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Chinpracha House in Phuket Town
Phuket Town is full of gems. Much as I love looking at beaches and seaviews, over the years it's the culture and history of Phuket whic...
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Ya Nui Beach
Ya Nui beach seems to have remained pretty much unchanged since I first saw it more than 10 years ago. Quiet, undeveloped, easily missed if ...
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Tostadas at home
VEGETARIAN REFRIED BEANS. ADDED ONIONS, JALAPENOS AND CILANTRO FOR FLAVOR CHICKEN TOSTADAS DINNER AT HOME Bought another one of tho...
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Wednesday, November 16, 2011
Tahiti Island
Tahiti Island The main island of French Polynesia is Tahiti Island , located in the archipelago of Society Islands in the southe...
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