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First, your salivary glands activate. Then your tongue begins to tingle. That tingle turns to a prickle, and suddenly your whole mouth is numb. An icy sip of verbena scented margarita accentuates the experience.
No your drink was not laced with Icy-Hot, this situation in your mouth is actually part of the Verbena experience.
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Las Vegas buffets, much like the city itself, are polarizing. You either love them. Or you hate them, but a new wave of buffets are sprouting up in Las Vegas, determined to overturn the stigma of soggy bacon and and rubbery pancakes
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There is something intimate about breakfast, whether you’re alone slathering butter over a piece of toast, or part of the morning chaos of a family unit chomping on cereal and slurping up milk. Breakfast is how we write the first sentence of the narrative of our day and weekends are my favorite time to indulge in a proper, over-the-top plate of bacon and eggs. …
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Koji, in its purest form, is rice that has been inoculated with Aspergillus oryzae spores, commonly referred to as koji mold. The powdery spores are sprinkled on warm rice and allowed to ferment for 24 to 48 hours. During this time, flavor blooms as the rice transforms into koji – the backbone of miso, soy sauce and sake.
Shio-koji, or salt koji, has become a …
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If you want a taste of real wasabi, you will have to pay for it. The fresh rhizome sells for $95/pound at International Marine in Downtown LA, a fish and produce market in Downtown LA where we met Chef Hiro Naruke at 6am this morning. By weight, the pale green rhizome is more expensive than tuna, he explained. In Tokyo, the roots are sorted …
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This fluffy, layered, slightly sweet omelet is served in market stalls throughout Japan, and has an important place on the table at New Year’s Day celebratory feasts. The omelet is a mixture of eggs, dashi, and soy sauce, cooked in a rectangular pan in thin layers that are rolled up over one another.
Eating While Traveling, Featured, Markets, Recent Shows »
Tsukiji Market is located in the heart of Tokyo’s business district. It’s the largest wholesale fish and seafood market in the world. Trucks clog the city streets in the early morning hours, delivering fish and seafood from around the world. The action starts as early as 2am, but in the popular imagination a day at Tsukiji kicks off with the tuna auctions. Professsor Ted Bestor, author …
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Dashi – it’s the primary ingredient in so much of Japanese cuisine. The word alone means stock, but the most common version is made from water, kombu seaweed and katsuobushi or bonito flakes. Sonoko Sakai, who works under the umbrella organization Common Grains, has made it her mission to deepen Americans understanding of Japanese cuisine and culture. She shares her tips for making dashi …
If you have ever been tasked with separating pomegranate arils from their white pithy interior, you will sympathize with chef Einat Admony who as a child would spend days cracking and separating a case of pomegranates for her mother’s famous marmalade. This recipe for Chicken with Pomegranate and Walnut (inspired by Admony’s mother) requires sorting 10 cups of pomegranate seeds. “If, for some crazy reason, …
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Here’s what Good Food suggests you get this weekend at the farmers’ market.