When I say old, I mean O L D! As in this spice mix dates back to the 1600s. The first mixes were originally billed as medicine, and were developed shortly after the introduction of red chilies to Japan. Shichi is the Japanese word for “seven.” As you explore the spice racks in the...
What is old is new again in San Francisco and beyond. In the last year or so, izakaya’s have been popping up throughout San Francisco. In my neighborhood alone, within the last few months two have sprung to life. Not that I am complaining, and neither is my husband for on a recent visit...
Growing up, my dad and grandmother extoled the virtues of drinking apple cider vinegar. As a young girl I was highly skeptical, but over time learned to appreciate their jugement. I am far from a regular inbiber, but I can see its merits, and the flavor has grown on me. Word of Advice -...
So What is Miso? Miso is a Japanese fermented soybean paste made with soybeans, rice or barley, salt, and water. An all-purpose seasoning with a rich, hearty, often meatlike flavor and aroma. Miso can be used (like a meat stock or bouillon) in the preparation of soups, sauces, gravies, dips, dressings, and many...
These is a certain kind of sushi restaurant that delights in hiding in plain sight. In San Francisco, they seem to compete on blandness for the most bland exteriors, only to show their true colors to the luck few who’s patience in out waiting their rivals is rewarded with a tasty repast. They are...
Curry has me in its heady grip, and as I was curious to see its permutations as it made its way around the world. I touched on some of the varieties that could be found in India, how the English stamped their influence on curries by adding a few of their own, such as Balti,...
Spring is here, I see color wherever I look, especially at the Farmers Market – not the color coordinated palettes of winter – the lush jewel toned browns, greens, and golds, but the clashing vibrant fireworks of blues, reds, pinks, and greens – mostly greens that harold in the new season. One of my...
Hawaii, the United States’ backyard paradise, is one of those places that is almost impossible to define in terms of its cuisine and culture. The indigenous people were devastated by disease and fighting when Captain Cook settled on the islands. Since then, people from China, Japan, Thailand, Korea, the Philippines and points beyond arrived...
If I took one of those psychological word pairing tests and the first word was seaweed, hands down my response as a match would be sushi. I suspect I am not alone that since my first introduction to eating seaweed involved this wonderful finger food, it would be a life long association. However I’ve...
The history of soy sauce is a bit like the sauce itself, kind of murky. What is consistent is that the precursor to soy sauce is something called jiang. Jiang was a method of preservation popular with the prehistoric people of Asia involving preserving meat and fish with salt. This process produced a bi-product,...
