Journal
From the kitchen
Seasonal cooking, fusion technique and kosher — in plain language.
Autumn on the Plate: How Japanese Cooking Welcomes a New Season
Japanese cuisine is built around shun, the peak of each ingredient. A look at how September shapes flavor, texture and the way a plate is composed.
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Fusion Done Right: Japanese Technique, Global Flavor
Great Asian fusion is not a mash-up. It is precise technique in service of unexpected flavor. How we think about crispy rice, tataki, yuzu and heat.
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Why Sushi and Kosher Fit So Well Together
Kosher fish must have fins and scales, which includes salmon, tuna and yellowtail. A plain-language look at how kosher principles and sushi culture overlap.
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