INGREDIENTS: 1 pound Kabocha squash, seeded 2 cups dashi or water 1 tablespoon sake 1 tablespoon soy sauce 1 tablespoon sugar (or less, to taste. This will be based on how sweet the squash is and how sweet you like this dish) METHOD Use a swivel peeler to remove the skin, but leave some stripes...Read More

INGREDIENTS: 2 cups tangerine or orange juice Juice of 3 limes 2 cups + 2 tablespoon soy sauce 2/3 cup + 4 tablespoon rice vinegar 3 tablespoons mirin (Japanese cooking wine) Handful of hana-katsuo (bonito fish flakes) 3 inch strip of konbu (kelp) METHOD: Mix together all ingredients and let stand 24 hours. Strain through...Read More

Salmon is not a fish that should be consumed raw. Although, when not smoked, it appears to be raw in sushi bars, in reality, it is (or should be!) subjected to a light cure using salt and rice vinegar. Done once, this recipe is easy to do again, and should always be employed for “raw”...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