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How to Peel a Whole Head of Garlic in Less Than 10 seconds and Without a Knife!
We have our heads more or less wrapped around nuclear physics and string theory and surgical miracles these days….but nothing has blown my mind like this recent video demo and article by Saveur on how to peel garlic! You can peel a whole head of garlic in 10...
Never Buy Mayonnaise or Salad Dressing Again! Make Homemade in Minutes
I started making my own salad dressing years ago after an aunt taught me. I felt foolish. All those years I had been buying vinaigrette that was either too sweet or too bland, and I could whip up my own in about a minute. Cue a few years...
These Library Lounge – Try the Late Night, Offbeat, Insider Tokyo Cocktail Scene
Just steps down from my favourite “insider” izakaya, Teyandei, is another “insider” spot for cocktails…the These Library Lounge. Near the (in)famous Roppongi area, These is so subtly marked that it is easy to miss. It’s quirky, cool crowd likes it that way – it’s the kind of place...
The Great Debate – Sweet Potato vs. Yam
So just what is the difference between these two oft-confused vegetables? It all started with a signature yam dish at an izakaya in Tokyo. There was a debate about sweet potato vs. yams – are they actually different types of potato? Or are the names simply interchangeable for the same...
Teyandei Izakaya – Tokyo, Japan
A Tokyo insider izakaya – well now the secret is out! I find that I am always lucky when I am in Tokyo. There is something special about that crazy city – each time I go I am amazed at the intensity of the food culture and the...
El Coctel, Shanghai – Cocktail Culture at its Finest
Cocktail culture is sweeping Shanghai and there is no finer example of a proper cocktail bar / lounge than El Coctel. Seemingly hidden in speakeasy style, El Coctel is located up an unmarked narrow staircase in the French Concession district of Shanghai. The soft spoken Japenese bartender Munne-san...
Unforgettable Omakase Sushi in Tokyo – Hashida Sushi
An unforgettable omakase sushi experience in Tokyo Through random coincidence I recently met someone who had lived in Tokyo for 20 years. Being a Japan-o-phile, of course I picked his brain about an upcoming trip to Tokyo. I wanted to get off the beaten track and have more...
Epicurean Concept of the Week – Koshu Japanese Wine
No, this is not some new form of sake or plum wine. We are talking about a wine made from grapes that has been produced since 1877 when Masanari Takano and Tatsunori Tsuchiya returned from France after studying winemaking. But now for the first time it is approaching...
Learn from the Chef – Willy Trullas Moreno & his Gazpacho Soup Recipe
Meet Willy, the impish chef behind the sensational El Willy in Shanghai If you live in Shanghai, or have visited often, there is no doubt you have heard of Willy and his popular Spanish tapas restaurant El Willy. Located in the French Concession in an old villa, is a...
Epicurean Concept of the Week – Truffle Oil
Truffle oil seems to be ubiquitous these days. Drizzled over pastas and risottos, used to make truffled french fries, whipped into mashed potatoes, commonly used with elegant egg preparations, and as an ingredient in decadent vinaigrettes. It’s used to add an earthy and rich flavour profile and is...
Epicurean Gear – High Tech Professional Kitchen Equipment for the Home
Can one achieve professional results in a home kitchen these days? I remember the first specialized kitchen tool I used. It was an apple core-er, and I was probably about 8 years old. My favorite thing to make was apple crisp and the biggest part of that dish...
Kawaii and How Japan is Kicking the World’s Ass on Cuteness
What is kawaii and why is everything in Japan so cute? “Kawaii” is the Japanese term for “cute.” And if you know anything about Japan you know kawaii reigns. The love of all things cute is found throughout Asia, but it is heightened to an art form in Japan....
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