TJ Expert (66)
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Nobu Sashimi Salad with Matsuhisa Dressing Featured
Nobu Sashimi Salad with Matsuhisa Dressing
- Sea salt
- Freshly ground black pepper
- 7 ounces fresh tuna fillet
- 2 ounces assorted mixed greens
Ingredients (serves 4):
Chef Morimoto’s Sticky Ribs Featured
Chef Morimoto’s Sticky Ribs
Chef Morimoto’s sticky ribs are crispy, tender, salty, and sweet, making them perfect for impressing guests at any get-together. We serve them at many of my restaurants, and I’m excited to share the recipe with you. The ribs are braised first, then dunked in cornstarch and flash-fried to make them crispy. I then douse the ribs in my tasty hoisin sweet-and-sour sauce, giving them a unique Pan-Asian twist. Whether you’re an experienced chef or a new cook, this recipe is easy to follow at home with just a few simple steps and cooking instructions. I hope you enjoy making them as much as you’ll love eating them.
Four Decades of Rock in Japan Featured
Four Decades of Rock in Japan
Legendary Rock Photographer Bob Gruen in Japan
I first arrived in Japan with Yoko Ono in August 1974. I stood behind her as the plane door opened, and I followed her as she walked down the stairs into a crowd of photographers. She was on tour in Japan with a band of top musicians.
Mudras – Hand Seals for Happiness Featured
Mudras – Hand Seals for Happiness
Let’s begin with an exercise. Either seated or standing, take one long, conscious breath–one deep inhale and exhale. Now, make a strong fist with both of your hands and hold it for a moment. Take a mental note as you squeeze your hands. How are you feeling? How is your breath? What feelings arise?
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