TRAVEL & FOOD (66)
Overnight Sensation
Overnight Sensation
Anthony Bourdain's Culinary Quest Crosses Cultures
Chef, TV host and author Anthony Bourdain began his culinary career as a dishwasher and worked his way up to line cook, sous chef and chef in New York restaurant kitchens. Rave reviews for his 1997 article “Don’t Eat Before Reading This,” published in the “New Yorker,” helped spawn his New York Times bestselling memoir “Kitchen Confidential: Adventures in the Culinary Underbelly” in 2000. Instant fame launched the Culinary Institute of America graduate’s career from executive chef at Brasserie Les Halles to television host of “A Cook’s Tour,” and two Emmy-winning programs: “Anthony Bourdain: No Reservations” and CNN’s “Parts Unknown.” These programs have allowed Bourdain to swap New York kitchens for worldwide culinary adventures, as local hosts introduce him to their culture and cuisine. Tokyo Journal Executive Editor Anthony Al-Jamie spoke with Anthony Bourdain to find out how he went from small fry in the Big Apple to the big cheese on television’s top news, food and travel channels.
The Man Who Brought Sushi to America, Part IV
The Man Who Brought Sushi to America, Part IV
Remembering the War
This is the fourth in a series of interviews with Noritoshi Kanai, chairman of Mutual Trading and the man who coined the phrase “sushi bar.”
Mari’s Homemade Cooking Recipes
How to Kusa-Mochi (Japanese Mugwort Monchi with Anko)
草もち
Ingredients:
• 200g of joshinko (fine rice flour)
• 20g sugar
• 200cc warm water (adjust the amount depending on the humidity)
Mari's Homemade Cooking Recipes
Mari's Homemade Cooking Recipes
How to Make Miso-marinated Pork
Red miso (hatcho miso) has a very strong flavor. It’s sometimes compared to Vegemite or Marmite, and so some people don’t like to use it for miso soup. However, the strong flavor goes really great with pork given that pork also has a strong flavor.
Note: if you can’t find red miso, you can use 200 grams of brown miso instead.
- Ingredients:
- 4 cuts tonkatsu pork
- Pinch of salt
- 100 grams red miso (hatcho miso)
- 100 grams brown miso
- 4 tablespoons sake
- 4 tablespoons mirin
- 4 tablespoons sugar
- 3 tablespoons honey
Mari's Homemade Cooking Recipes
Mari's Homemade Cooking Recipes
How to make Mashoom Dashi
- Ingredients:
- 30 grams of dried shiitake mushrooms (Chinese black mushroom)
- 1 liter of water
Step 1: Soak the dried mushrooms in water and place them in the fridge for 24 hours. For the best avor, don’t use hot water.
Pocky's Sweet Success
The Elegant Social Snack
Pocky has been a household name and a favorite chocolate confectionary for years in Asia, but how is it faring across the Pacific? Tokyo Journal's editorial team visited with President Shunsuke Nakai at Ezaki Glico USA headquarters to find out.
Tiramisu
Tiramisu
I had friends over the other night and I decided to make Tiramisu. The origins of Tiramisu are widely debated, but it appears to have been invented in Treviso in the 1980s. One of the most popular Italian cakes, it is made of Savoiardi (also known as ladyfingers biscuits) dipped in espresso (with Marsala wine) and a whipped mixture of eggs, mascarpone and sugar. My recipe is a non-alcoholic version of the traditional one. I like it better this way because I find it is lighter. If you prefer the heavier version you just need to add some Marsala wine to the espresso used to soak the Savoiardi biscuits.
Mari’s Homemade Cooking Recipes
How to Gyoza (Japanese pan-fried dumplings)
餃子
Ingredients:
• 200g of ground meat
• 2 bundles of Chinese chives
• 6-10 leaves of cabbage
• 2 pieces (about 30g) of grated ginger
• 2 cloves of grated garlic
• 1 tablespoon of oyster sauce
• 2 tablespoons of sake
• 2 tablespoons of soy sauce
• 2 tablespoons of sesame oil
• 2 packs of dumpling skin
Mari's Homemade Cooking Recipes
Mari's Homemade Cooking Recipes
How to Make Tebasaki no Amakara-ni (Chicken wings with sweet soy sauce)
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