Asian

Matcha goes global as trendy ingredient

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Matcha goes global as trendy ingredient

  By Debra Samuels GLOBE CORRESPONDENT  JUNE 23, 2015 Much is being made about matcha. From lattes and shakes to ice cream and baked confections, the bitter, mossy green powder, a specially processed tea, is turning up everywhere. Matcha is being treated as the perk-me-up of the moment in themed matcha bars from Brooklyn to Berlin. Today’s …

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Onigirazu

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Onigirazu

    By Debra Samuels GLOBE CORRESPONDENT  APRIL 07, 2015 In Japan, food fads come and go. They can be as fleeting as the cherry blossom petals that bloom and fall to the ground just days later. The latest is a stuffed, roasted seaweed and rice sandwich called onigirazu. It is actually an old fad enjoying a …

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Boston Ballet’s Nissinen cooks a Japanese dinner

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Boston Ballet’s Nissinen cooks a Japanese dinner

By Debra Samuels GLOBE CORRESPONDENT  DECEMBER 02, 2014 Dressed in black, with a black apron, Mikko Nissinen is stylish and cheflike standing over an outdoor grill on the deck of his South End home on a chilly November evening. He is roasting a meaty tuna collar for a Japanese-inspired menu. The Finnish-born Nissinen, artistic director of …

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Asian style cole slaw with toasted ramen noodles

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Asian style cole slaw with toasted ramen noodles

APRIL 29, 2014 Serves 8 The tang of vinegar and zing of ginger add a nice bite to the dressing for this Asian-inspired slaw made with toasted ramen noodles. For the longest time, says Margie Yamamoto of Lincoln, who has made it for years, she thought it was an old family recipe. Her sister, Shirley …

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Life’s a bowl of cherry…blossoms

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Life’s a bowl of cherry…blossoms

The 3 amigas have been at it again! My friend and assistant, Chie Ehara, invited me and Elsa Tian over to her home in Arlington, Massachusetts  to pick cherry blossoms from the huge tree in her yard. The plan was to  preserve them in salt to use throughout the year in tea, mochi (sweet rice cakes) and to …

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Getting a taste of Japanese comfort food

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Getting a taste of Japanese comfort food

COOKBOOK REVIEW  By Debra Samuels GLOBE CORRESPONDENT   DECEMBER 31, 2013 Tadashi Ono and Harris Salat take on home cooking in “Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More From the Streets and Kitchens of Tokyo and Beyond” Ten Speed Press Number of pages:256 pp. Book price:$27.50 Harris Salat, owner of Ganso, a Japanese comfort food …

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Spam goes glam

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Spam goes glam

By Debra Samuels, Globe Correspondent WELLESLEY — Those who know Susumu “Sus” Ito, 93, know that he is a Nisei (second-generation Japanese-American), a Congressional Gold Medal recipient from World War II’s legendary all-Japanese-American 442d Regimental Combat Team, an emeritus professor at Harvard Medical School, a furniture maker, photographer, dad, and grandfather.   (Sus is second …

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Japanese American Matcha Mochi Cupcakes

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Japanese American Matcha Mochi Cupcakes

TOKYO – Many foods brought to America by new immigrants evolve into dishes that combine ingredients from both cultures. California rolls are a good example.

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Stick with ribs for these two tasty meals

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Stick with ribs for these two tasty meals

Boston Globe, May 5, 2010 Chinese spare ribs are restaurant food, and usually gnaw-the-bone good. You can also make delicious ribs at home, where you don’t have to worry about table manners. There are three cuts of ribs: meaty pork ribs, sometimes called St. Louis-style; baby-back pork ribs that have less meat; and country-style ribs …

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Chinese egg drop soup

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Chinese egg drop soup Serves 4 This popular restaurant bowl is easy to make at home but the technique is a little tricky. The finished soup should have pale yellow petals of barely set egg floating in a rich chicken broth. To achieve this, you have to wave chopsticks above the surface of the hot …

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