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food politics

Sustainable Sushi: Coming Soon?

Fish populations are under increasing pressure, but the wake-up call has yet to reach U.S. sushi chefs.
food + cooking

Robata Grilling: Simple but Sublime

Lessons from a fourth-generation chef on this ancient Japanese technique.

Saumon PochÉ, GelÉe Japonaise (Cold Poached Salmon with Dashi-Ponzu GelÉe)

When delicate cold poached salmon gets topped with a gelée made from dashi and ponzu sauce, it becomes an elegant, umami-loaded showstopper.
September 2008

Sushi Rice

Sushi rice is the foundation of any sushi—including the recipe for the summery, easy–to–prepare pressed version found in this month’s Kitchen Notebook.
August 2008
food + cooking

Dancing Fish Flakes

As a showstopper, hanakatsuo are hard to beat. When steam rises from hot food, the paper-thin fish flakes twirl and dance like they’re alive.

Miso Sesame Grilled Blade Steaks

The Japanese flavors at work here are a great way to add stylishness and exoticism to an inexpensive cut.
August 2008
food + cooking

Behind The Recipe: Chilled Soba Noodles with Tofu and Sugar Snap Peas

A food editor shares how she developed her vegetarian version of this cooling Japanese noodle dish.

Chilled Soba with Tofu and Sugar Snap Peas

A bowl of these refreshing noodles—a riff on a Japanese classic—is clean and light, yet still hearty enough to make a satisfying meal.
July 2008

Zucchini and Snow-Pea Salad

Summery and light, this vivid salad and its tangy dressing help balance the tuna and its rich glaze.
June 2008

Miso-Glazed Tuna Kebabs

A spin on Nobu’s famous miso-glazed black cod, these tuna kebabs are uncommonly satisfying—like umami on a stick.
June 2008