Pickled watermelon rind
epicure
Apr 24
This refreshing and piquant mix cuts through oily meats and makes great bedfellows with duck and game.
Roasted lobster-miso broth with crème fraiche
epicure
Apr 24
The Japanese are masters at adding a lighter, defter touch to French classics. Instead of cognac or brandy, adding sake grants the lobster bisque a sweeter flavour.
Tuna toro and kohada sashimi with shirashoyuumeboshi dressing
epicure
Apr 24
A regular feature in sushi joints in Tokyo, kohada is a firm white-fleshed fish with a delicate flavour. You can also find ingredients like yuzukosho, a spicy condiment made of yuzu zest and peppers, at ...
