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Two of the seven Crazy Cuizine varieties. Photo by Elvira Kalviste | THE NIBBLE. We live in a city where delivered food of every type is a way of life. Chinese food, sushi or Korean BBQ can arrive at our door in 30 minutes or less. But in half that time, we can remove the…
Continue reading “PRODUCT: Crazy Cuizine Frozen Asian Entrées”
If you go to certain Japanese or Asian-fusion restaurants in the U.S.—or travel to Japan—you may have come across tetsubins. These small, charming cast-iron Japanese teapots are sometimes used to serve tea at restaurants in America—sometimes with matching cups. They can be purchased at some specialty tea shops and online. But if you’re thinking of…
Continue reading “TIP OF THE DAY: Tetsubin, The Iron Japanese Tea Pot”
We no longer use American bread crumbs. For several years, our crumb of choice is panko, the crispy bread crumb used in Japanese cuisine (think tonkatsu and crunchy sushi rolls). They’re actually “bread flakes” rather than bread crumbs. Panko is made in small flakes, not ground into crumbs like traditional bread crumbs. The flakes provide…
Continue reading “TIP OF THE DAY: Panko, Japanese Bread Crumbs”
Do you know shochu? Like vodka, it’s a grain-neutral spirit—in this case, distilled from barley, brown sugar, buckwheat, rice or sweet potatoes, instead of the potatoes, wheat or rye most often used for vodka. Like vodka, it isn’t aged, and thus it can be infused with a variety of flavors. But it has half the…
Continue reading “PRDUCT: Haamonii Shochu”
