Many sushi lovers are surprised to learn that the salmon served in sushi bars isn’t truly raw — at least, it shouldn’t be. Professional sushi chefs lightly cure the fish to ensure both safety and flavor. This traditional salt-and-vinegar cure firms the flesh, brightens the taste, and gives the salmon a clean, delicate texture that’s...Read More

Bright, tangy, and deeply savory, Chef Andrew Cohen’s version of ponzu captures the essence of Japanese simplicity—where citrus, soy, and umami come together in perfect harmony. Freshly squeezed lemon and orange juices balance the saltiness of soy sauce, while a touch of sweetness rounds out the sharp edges. The result is a versatile, refreshing sauce...Read More

Delicately sweet and savory, this classic Japanese side dish highlights the naturally nutty flavor of kabocha squash. Gently simmered in dashi with sake, soy sauce, and just a touch of sugar, the squash becomes tender yet holds its shape—thanks to traditional knife-beveling that keeps the pieces from breaking apart. The result is a comforting, minimalist...Read More

This is a classic, authentic teriyaki marinade from my sushi bar days. Simple and versatile, it’s perfect for chicken, pork, fish, or beef. INGREDIENTS: 7 tablespoons sake (Japanese rice wine) 7 tablespoons mirin (Japanese sweet cooking wine) 7 tablespoons soy sauce 1 tablespoon sugar METHOD: In a deep, heavy-bottomed saucepan with a narrow base, combine...Read More

Ohitashi is a classic of Japanese cuisine and is sometimes called Japanese spinach salad.  Typically, the spinach is marinated in a broth based on “dashi” which is a broth made of dried smoked bonito flakes and seaweed. This is a simpler version using water.  To make this even easier, simply remove the stems entirely from...Read More