When you make sake, what's left over are the lees – bits of steamed sticky rice mixed with koji, the bacteria used to ferment the rice into alcohol. Like juicing, you end up with tons of this stuff. And like juicing, it'd be a shame to throw it out. It's full of all sorts of … [Read more...] about Sakezuke Miso-Maple Chicken Thighs with Roasted Carrots
Japanese
Japanese Kentucky “Fried” Chicken
This was by far the crowd favourite at the annual Christmas party. Turns out that KFC is a traditional Christmastime treat in Japan, so I reinvented it for the "International Christmas" menu. If you have time, marinate the chicken overnight instead of 10 minutes beforehand and … [Read more...] about Japanese Kentucky “Fried” Chicken
Sweet Sesame Eggplant and Chicken Salad Bowl
This is what you should do with leftover turkey or chicken. Always. It's a variation on Karen Solomon's Korean spinach recipe. She's the author extraordinaire of Asian Pickles Korea, a book every exotic flavour-loving pickler should have. She calls herself a "culinary tinkerer," … [Read more...] about Sweet Sesame Eggplant and Chicken Salad Bowl
Vegan Comfort: Brown Rice Pilaf with Fava Beans, Sauerkraut and Seaweed
I have a feeling this might be macrobiotic in addition to vegan, but I confess to not knowing for sure and I don't want to make any false claims. Still, it was warm, soft, and savoury, full of nutrients and deep, earthy umami flavours. Did I also mention it was simple? And a … [Read more...] about Vegan Comfort: Brown Rice Pilaf with Fava Beans, Sauerkraut and Seaweed
How to Sear Fish
Searing fish is about breathing. You have to turn the heat to high and place those fillets in enough oil, set a timer for 2 minutes...and then walk away. Just do it. Do something else. Pretend the fish isn't there for a whole two minutes. Smoke is rising, fire alarms might go … [Read more...] about How to Sear Fish
Wild Arctic Char Chirashizushi: Scattered fish on sushi rice with homemade pickled ginger
This is what you do with leftover sashimi. You don't eat it raw since it's not as fresh and safe the day after. That would be like challeging the anti-microbials in the soy sauce and wasabi to a duel. At least if your immune system is as sketchy as mine has been known to be. So … [Read more...] about Wild Arctic Char Chirashizushi: Scattered fish on sushi rice with homemade pickled ginger
Miso and Balsamic Glazed Eggplant (Nasu Dengaku à la Peru)
At Japanese restaurants I usually end up getting ripped off. The problem is I really like the savoury, homestyle vegetarian dishes. That means natto (fermented soybeans), chawanmushi (egg custard), and nasu dengaku (grilled eggplant with a sweet miso sauce). These dishes should … [Read more...] about Miso and Balsamic Glazed Eggplant (Nasu Dengaku à la Peru)
Miso-Ginger Purple Peruvian Yams (or Sweet Potatoes) and Lemony Root Vegetables
"Como se cocina?" How do I cook it? When I find something strange at local farmers markets I usually buy it, just to figure out what to do with it. At the Bioferia organic market here in Lima there's a stall that only sells sweet potatoes, yams and these strange gnarly root … [Read more...] about Miso-Ginger Purple Peruvian Yams (or Sweet Potatoes) and Lemony Root Vegetables
Canihua Soba Noodles with Soy Dipping Sauce
Soba noodles are supposed to be made with a 4:1 ratio of buckwheat flour to wheat flour. I don't eat wheat flour, and buckwheat flour isn't available in Lima, Peru, so I made a local version of soba noodles with rice flour and the baby sister of quinoa - canihua. It's a seed, not … [Read more...] about Canihua Soba Noodles with Soy Dipping Sauce
Like a Kid in a Candy Shop: Lychee-Black Sesame Marshmallows and Olive Oil Gummy Worms at the Modernist Cuising Cooking Lab
I grew up in a city that didn't have a candy shop. We had one-cent candies and nerds you could buy at the convenience store, but the closest I got to an actual candy shop was the store in the Halifax airport that sold 20 flavours of candy canes when I was 10 years old. Now, … [Read more...] about Like a Kid in a Candy Shop: Lychee-Black Sesame Marshmallows and Olive Oil Gummy Worms at the Modernist Cuising Cooking Lab