The classic Korean beef rib soup, slowly simmered into a clear, golden, deeply flavorful broth. A steaming bowl arrives trailing wisps of vapor. The broth is golden, almost transparent, and the meaty ribs give way under the chopsticks. It smells of long-simmered bones and sweet radish. Served piping hot, this […]
A bold, aromatic Goan pork vindaloo, marinated in homemade masala and simmered until the oil rises and the sauce turns deeply flavorful. Rich, fatty pork takes on a deep red hue in a glossy, vinegary sauce, with sticky edges of rendered fat and aromas of garlic, clove, and cinnamon. Authentic […]
A Japanese summer rice dish in which sweet corn and its cob perfume the entire pot, with no butter or stock. It’s hot, corn is at peak sweetness, and it’s the perfect time to add it to rice. tōmorokoshi gohan smells like buttered corn on the cob even though there […]
A specialty from Kagoshima: Japanese rice cooked with cubes of floury sweet potato, finished simply with a pinch of salt and black sesame. The evenings are turning cooler, and a bowl of still-steaming rice, studded with golden cubes of sweet potato, is enough to warm the whole table. The aroma […]
A rice paper roll filled with shrimp and pork, grilled over charcoal and served with a thick peanut-tamarind sauce. Smoke curls up from a brazier on the street corner, and the smell of grilled rice paper stops you in your tracks. A piping-hot roll is lifted from the skewer, wrapped […]
A Korean bar classic : sweet corn blanketed with stretchy mozzarella, served bubbling in a hot skillet. A black skillet lands on the table sizzling; sweet corn kernels glisten with mayonnaise and butter, and a layer of golden mozzarella pulls into long strands the moment you dip in your chopsticks. Korean […]
An authentic, refreshingly cold hiyayakko: silken tofu topped with ginger and scallions, finished with kombu-infused soy sauce. It’s hot, your appetite is fading, and yet a simple block of well-chilled tofu vanishes in just a few bites. Hiyayakko is all about contrast: the silky coolness of the tofu, the bite […]
Oita’s delicately fried chicken, dipped in tempura batter and finished with kabosu and karashi mustard. The chicken arrives hot, pale gold, and lightly crisp. Steam softens the finely shredded cabbage…
A Korean stew of ultra-soft tofu in a broth flavored with gochugaru, seafood, and garlic. A ttukbaegi arrives at the table still furiously bubbling. Its red broth, shimmering with gochugaru chili oil, carries aromas of garlic, briny seafood, and a hint of sesame. Beneath the surface, the sundubu breaks into […]
A crisp yet tender Korean pancake packed with seafood and scallions, served piping hot with a tangy soy-vinegar sauce. The sound of rain starts in the skillet before it ever reaches the window: the oil crackles, the batter quivers, the scallions soften and release a fresh, mellow, almost sweet aroma. […]
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