Yukari's Profile

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Looking for a Tokyo food guide

arigato - I do still do it but need to schedule well in advance. Shinji Nohara is great.

Nov 28, 2011
Yukari in Japan

Give me cool Tokyo restaurant ideas

Kyubey Sushi, New York Bar & Grill (go for the lunch buffet and order the daily fish), Ryugin (request seafood - they should be able to accomodate), Troisgros, Nihonbashi Yukari (request seafood - and I hear they have a waitress on staff who speaks English so you should be able to make your reservation. A chef friend of mine from the USA recently had a nice dinner there and said the waitress could interpret for Iron Chef Kimio Nonaga).

Nov 28, 2011
Yukari in Japan

Dessert...Sweets...in Tokyo

I forgot to mention Higashiya in Ginza for traditional Japanese sweets.

http://www.higashiya.com/top.html

Nov 28, 2011
Yukari in Japan

Dessert...Sweets...in Tokyo

If you'll be near Tsukiji Market, check out Orimine Bakery, which does some interesting local breads, some using seafood from Tsukiji.

http://oriminebakers.com/ (mostly Japanese but some basic English and a map)

Nov 28, 2011
Yukari in Japan

Sources for nuka and koji? (Japanese pickling ing's)

Nuka for pickling is available at Japanese supermarkets. Chef Michael Anthony of Gramercy Tavern in NYC procures his from Barry Farm in Wapakoneta, Ohio.

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Michael Anthony's
146 Waterman Ave, North Providence, RI 02911

Apr 28, 2011
Yukari in Greater Boston Area

5 weeks in Japan First time visit

Tofuya Ukai near the Tokyo Tower is amazing. For steak, consider Ukai-tei in either Ginza or Omotesando.

I love going to the Park Hyatt Tokyo to the New York Bar & Grill for a cocktail.

Jan 11, 2010
Yukari in Japan

What's your go-to brown rice recipe?

Once you have made the brown rice, if you have leftover you can keep it and make fried rice, and okayu (or rice porridge). Also, try cooking white rice and adding a little bit of brown rice. It is a good way to add fiber and nutrients to the diet.

Jan 11, 2010
Yukari in Home Cooking

Ramen in Tokyo

You may want to go to Ivan Ramen:

http://www.ivanramen.com/

And I spoke with Ivan recently and he recommended this website, by a guy who is working at his shop:

http://www.goramen.com/

My personal favorite is the chilled sesame noodles at Sapporoya, "hiyashi chuka gomadare" near Tokyo station listed here:

http://metropolis.co.jp/dining/local-...

If you go to Ivan Ramen tell him Yukari sent you!

Jan 10, 2010
Yukari in Japan

Chinese cooking, meat and cornstarch

Honza, if you love Chinese cooking consider getting Nancie McDermott's Quick & Easy Chinese. I just got a copy and we have already made Mabo Dofu, Chicken & Cashews, and Orange Beef. I had no problems with the cornstarch and meat. And, have loved all of her recipes so far.

http://www.amazon.com/Quick-Easy-Chin...

Jan 10, 2010
Yukari in Home Cooking

Any truth to not buying fish on Sundays?

My husband is a Japanese fishmonger and we try avoiding fish on Sundays. Most fish markets around the world are closed on Sundays, and shops are not getting deliveries on that day. But, you need to discuss with your fishmonger.

We do keep frozen fish in our freezer if we are craving seafood on Sundays.

Jan 10, 2010
Yukari in General Topics

Fish coating...

I second the rice flour. My Japanese chef mentor loves using it, he says you get a nice crispiness from it.

Alternatively, a nice preparation is to dip into katakuriko (potato flour) and then fry, then marinate the fish in a soy and dashi broth. Not crispy at all, but soft and mushy, but a nice alternative to consider.

Jan 10, 2010
Yukari in Home Cooking

What should I add to a growing Asian pantry?

I cook a lot of Japanese, so of course there is sake, mirin, soy sauce, sesame oil, yuzu, miso, and also a few other items that I go to often include:

Katakuriko 片栗粉 A starch originally made from katakuri (dogtooth violet), it is more commonly found made from potatoes, a great way to thicken sauces, similar to cornstarch but with a finer texture.
Sesame Oil ごま油 (goma abura) This aromatic oil made from toasted white sesame seeds is often used for its aroma and nutty flavors.
Wasabi わさび The Japanese horseradish plant is available grated and in tubes. Look for products that are one hundred percent wasabi, often labeled “hon wasabi”.
Yuzu koshou 柚子こしょう A salty and spicy paste made from salt, yuzu rind, and chili peppers.
Yuzu 柚子 The skin of this aromatic citron is a popular condiment. It can be purchased freeze-dried.
Shichimi 七味 A blend of seven herbs and spices, often dried red chili pepper (togarashi), dried yuzu peel, ao nori, hemp seeds, sesame seeds, white poppy seeds, and sansho peppers. Blends do vary. A shop in Kyoto, Gion Hararyokaku, has a popular blend of “kuroshichimi” or black shichimi, different from the more commonly found red shichimi. This is often served with noodles like udon.
Ichimi 一味 Dried red chili pepper (tougarashi), also called ichimi tougarashi.

Jan 09, 2010
Yukari in Home Cooking

tomago help

My pan looks like the copper pots and the staff suggested I fill it almost halfway up with oil and let that cook for a while.

It will be easier with thinner layers. Good luck!

Jan 08, 2010
Yukari in Home Cooking

Where to find the definitive list of must-eats (cheap eats) for Tokyo?

And forgot, this was an article I wrote recently for Metropolis magazine that lists some other great, affordable restaurants in Tokyo:

http://metropolis.co.jp/dining/local-...

Jan 08, 2010
Yukari in Japan

Where to find the definitive list of must-eats (cheap eats) for Tokyo?

Here are some of my favorite bargain eats in Tokyo. I am still adding to the list, but hopefully it is a good start.

http://foodsaketokyo.wordpress.com/ca...

Jan 08, 2010
Yukari in Japan

tomago help

MarkC, are you in NYC? If you are I will volunteer to come to your house and make it with you. It sounds like you are almost there. I make it at least once a week for my husband's bento.

Other tips that might help:
Use a lot of oil for the pan. I have a small piece of paper towel that I oil each time after I roll the egg off to one side (but only after oiling that side).

Also, sounds like you are putting in too much. To master the skill, start with a thin layer, let it completely (or almost set) and then roll.

If you are adept at chopsticks, then stick with that. But, some people start off with using a spatula until they can master the temperature and thickness.

Finally, what type of tamagoyaki pan did you get? A nonstick surface or the traditional one? When I purchased the traditional one at Tsukiji Market the salesperson said that the pan needed to be seasoned before I started using it.

Good luck!

Jan 08, 2010
Yukari in Home Cooking

Cooking Octopus followup [moved from Boston board]

My husband (a Japanese fishmonger) and I visited an octopus factory in Japan and one of the employees suggested putting octopus on curry. It was so good. Here are some photos of that dish and other successful octopus dishes:

http://tokyostation-yukari.blogspot.c...

Jan 07, 2010
Yukari in Home Cooking

Ham soup w/asian flavors. I'm thinking filipino maybe?

I just made a delicious creamed corn soup from Nancie McDermott's Quick & Easy Chinese. Creamed corn, sake, chicken stock, ham, green onions, and sesame oil (off of the top of my head) and it disappeared very quickly in our home.

Jan 06, 2010
Yukari in Home Cooking

Help Brainstorm an Uni-Centered Meal!

Here is a simple recipe for uni pasta. Be careful, it is addictive!

http://tokyostation-yukari.blogspot.c...

Also, eating a lot of uni at one time may be overwhelming for your tummy. Consider spreading the uni out over several days. (spoken from experience)

Jan 05, 2010
Yukari in Home Cooking

Rice cooker recipes

Here are some easy recipes for your new rice cooker.

Salmon and rice:
http://tokyostation-yukari.blogspot.c...

And, takikomigohan, rice cooked with different ingredients are addictive:
http://tokyostation-yukari.blogspot.c...

Or, very simple rice and fava beans:
http://tokyostation-yukari.blogspot.c...

and edamame and rice:
http://tokyostation-yukari.blogspot.c...

I cook with both rice cookers or a ceramic pot. The recipes for the rice cooker are exactly the same as the ceramic pot which are in most of my photos.

Jan 05, 2010
Yukari in Home Cooking

Sauces to accompany fish

Here are simple instructions and photos of the salmon steamed on rice.

http://tokyostation-yukari.blogspot.c...

Jan 04, 2010
Yukari in Home Cooking

Sauces to accompany fish

BigSal-san,

I grew up in Monticello, MN. Yes, this is perfect for Minnesota winters.

If you are used to making Japanese curry, it is a similar process, except that I put the salmon in at the last minute, unlike meat going in right away.

Cook potatoes, carrots, and onions in a chicken stock. If you have time, saute them in butter first. Then add the butter and flour roux. Finally, the milk and salmon.

This is nice with wild rice and mushrooms on the side.

Jan 04, 2010
Yukari in Home Cooking

tomago help

Yes, actually tamagoyaki for the grilled egg omelet as tamago is just a simple egg.

With the water to instant dashi, just to it to taste. It should taste smokey and like the ocean.

Jan 04, 2010
Yukari in Home Cooking

Sauces to accompany fish

Here are some of our favorite seafood recipes:

Creamy Salmon Chowder:
http://tokyostation-yukari.blogspot.c...

Salmon Rice:
http://tokyostation-yukari.blogspot.c...

Marinated tuna over rice
http://tokyostation-yukari.blogspot.c...

Jan 02, 2010
Yukari in Home Cooking

Sauces to accompany fish

My husband is a Japanese fishmonger so we are fortunate to eat a lot of fish. Of course we prefer sashimi whenever possible, that is hard to do outside of Japan.

Two simple and easy sauces we like include:

butter, lemon and fresh herbs
teriyaki (great for fatty fish) of soy sauce, sugar, mirin, and sake

We also like to slightly cure the fish in salt and simply grill. Then serve with lemon.

Also, cooking fish with vegetables in aluminum foil is quick and easy. Or grilling fish and putting it over salads. Also, if you are a rice eater, grill a nice piece of salmon, then put into the rice cooker before steaming the rice. Then stir the salmon into the rice.

Finally, lots of soups, including miso soup or creamy chowders.

We definitely feel better when eating seafood than meat.

Jan 02, 2010
Yukari in Home Cooking

Almost done planning itinerary, would love advice!

Saiseisakaba is a blast. And, the knife store is Masamoto in the outer market. Very nice shop. There is a short guy there with glasses who is very friendly, but he doesn't speak English. However, he is a pro at sharpening knives. Enjoy!

If you do go to Masamoto at Tsukiji, tell them Yukari from NYC sent you.

Dec 31, 2009
Yukari in Japan

New York Grill at Park Hyatt

I worked there a few years ago. I would highly recommend going for lunch as it is quieter. Brunches can be very busy. You do pay a bit more for brunch but it includes a glass of Louis Roederer so in the end it is about the same.

I go with a group of Japanese girlfriends about once a year and they always love it there.

Dec 31, 2009
Yukari in Japan

Almost done planning itinerary, would love advice!

Kiya is in Nihonbashi, but I also highly recommend Masamoto at Tsukiji Market. There is a woman there who speaks English. She is not always there when I visit though. Great knives at Masamoto. I would stop there first, select your knife (or knives) and then have them sharpen them while you explore the market.

One of my favorite izakaya is a standing bar that specializes in offal called Saiseisakaba.

http://foodsaketokyo.wordpress.com/20...

http://archive.metropolis.co.jp/tokyo...

Another favorite izakaya is Yamariki in Morishita. But, there is usually a long line.

Enjoy!

Dec 31, 2009
Yukari in Japan

Advice on pastry shops please...

I would add to your the boutique next to l"Atelier de Joel Robuchon in Roppongi, the best tarte au citron in the city and Pierre Herme in Aoyama.

Dec 28, 2009
Yukari in Japan

Christmas + New Year

And while in Kyoto, don't miss the Nishiki Ichiba, the market in the heart of the city.

Dec 27, 2009
Yukari in Japan