Beyond sushi

PUBLISHED : Sunday, 01 January, 2012, 12:00am
UPDATED : Sunday, 01 January, 2012, 12:00am


I came across the Japanese Food Report ( the way I find many interesting blogs: by doing an internet search for an ingredient or dish I happen to be into at the time. In this case, it was yuzu kosho - an intense condiment used in tiny quantities on many Japanese dishes. Unusually for Japanese food, it packs quite a bit of heat: it's made of yuzu, a citrus fruit used mainly for its zest, and chilli peppers. It's sold in small jars and, until reading the recipe on this blog, I'd never considered making my own.

The blogger, Harris Salat, is a journalist who loves Japanese cuisine. He's written about his passion in such publications as Saveur magazine and The New York Times, and he is a co-author of two books about Japanese food. As he writes, Japanese food goes 'way beyond ... sushi', and the blog reflects the depth of the cuisine. There are recipes for classic winter miso soup (above); clams with dashi and sake; chicken nanban with Japanese-style tartar sauce (above centre); chawanmushi (savoury egg custard; top); Japanese-style fried chicken; cold somen with sesame-miso dipping sauce; and spring vegetables steeped in dashi