November 2010

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Step-by-step instructions for making very thin shavings or doing the sasagaki cut on fibrous root vegetables like the burdock root or gobo.

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A little slice of old Tokyo in an out-of-the-way area of Tokyo, Obana is an unagi-ya (eel restaurant) that even someone who's not an unagi fan can love.

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This is a traditional satoimo or taro root recipe, where some of the root is used in the nutty sweet-savory sauce. It's a very 'fall' dish.

Scenes from the Shin Yokohama Ramen Museum (新横浜ラーメン博物館)

A museum that pays homage to a single type of dish? Why not - this is Japan after all.