knife skills

Japanese Cooking 101, Lesson 5 - Fish, Part 2: Fish buying tips, plus how to "open" a fish

Submitted by maki on 19 April, 2013 - 15:11

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More fish! In this lesson: How to suss out a good fish shop, how to gauge if a fish is very fresh, plus 'opening' up a whole fish.

Type:  recipe Filed under:  fish how-to washoku knife skills

Basics: How to sasagaki cut burdock root (gobo)

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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.

Filed under:  basics japanese vegetables ingredients fall washoku knife skills burdock
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How to make apple bunnies, to eat with a Camembert in Calvados

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On Easter, we had a selection of cheeses, one of which was this very interesting Camembert soaked and aged for a while in Calvados. Since Calvados is an apple cider-based brandy, apples seemed to fit well. And, since it was Easter, the apple wedges were transformed into apple bunnies.

Filed under:  basics cheese how-to garnish knife skills
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