One of my favorite things about summer is going to a farmer’s market and being surprised by an ingredient that you don’t see too often. Such was the case this past Saturday when I went to the monthly New Amsterdam Market –which by the way, is THE best market in all of NYC. In addition to the usual array of stunning produce, and delicious prepared foods, one vendor had  Read More →

Last week I was at the Japantown festival in the East Village and Suzuki Farms had a stand with Japanese produce so fresh, it was still clinging to the Delaware soil it was grown in. There were the usual suspects, like Japanese cucumbers and shishito peppers, but they had also had more exotic produce, like Momotaro tomatoes, rakyo (japanese ramps), and red shiso. In addition to some great looking cucumbers, eggplant and rakyo, I also picked... 

While doing my weekly sweep of the Whole Foods seafood case, my eyes wandered across a tray of glistening octopus that looked like it had come straight off the boat. I’d never seen fresh octopus in these parts, so I checked the label, and sure enough, it was “previously frozen”. It did look good though, and at less than five dollars a pound, I figured I had nothing to lose. I’ve never cooked octopus before…  Read More →

Some of you may remember that I was down in LA in late March. I can finally tell you what I was doing down there as the TV episode I was shooting will air in less than a month. I was flown out there to shoot an episode of Grill It With Bobby Flay for the Food Network. My tweets at the time were cryptic because I was sworn to secrecy, but it was awesome in a surreal kind of way and and experience I really wanted to share with you guys. That’s... 

sponsored post As elaborate as some of the things on here may seem, I’m just as pressed for time as the next guy who’s working two jobs. There are some nights when even 20 minutes in the kitchen feels untenable, but I’d sooner eat out, than resort to a microwavable carton of food. That’s why I always keep a stash of ingredients in the fridge that will last a long time, and can be called upon on a moments notice to serve... 

After a game full of penalties and missed opportunities, Spain pulled it together in extra time with a 116th minute goal by Andrés Iniesta. Surrounded by waving Spanish flags and hysterical fans, I lost myself in the moment, and forgot I was in the middle of New York City. After a morning spent indulging in all things meat at the Meatopia BBQ on Governors Island…  Read More →

We’ve mercifully been given a break to the heatwave that’s turned New York City into a soupy swamp of humidity. A light cloud cover and extra time are two things I haven’t experienced in weeks, so I jumped at the chance to braise a luscious slab of Niman Ranch pork belly I’ve had sitting in the freezer for nearly a month. Buta Kakuni is a Japanese dish that literally translates to “square simmered pork” and... 

We’ve mercifully been given a break to the heatwave that’s turned New York City into a soupy swamp of humidity. A light cloud cover and extra time are two things I haven’t experienced in weeks, so I jumped at the chance to braise a luscious slab of Niman Ranch pork belly I’ve had sitting in the freezer for nearly a month. Buta Kakuni is a Japanese dish that literally translates to “square simmered pork” and... 

When I wasn’t in the classroom during my college years, I was solving bigger problems; like how to smuggle alcohol into the dorms. It was in this place of higher learning that I discovered that watermelon soaks up vodka like a dry sponge. Back then, drinking was much more a means to an end, so proof was often important that palate, and yet somehow, vodka soaked watermelon managed to bring on the tipsy without sacrificing taste. Fast forward... 

It’s been a while since I’ve done this, so here are five bites from my kitchen that didn’t quite make it onto the blog with a full recipe. Hainanese Chicken Salad – The weather in NYC has been witheringly hot and I’ve been turning a lot to salads with meat in them to keep my stomach sated during the evening hours. This is …  Read More →

In Japan, the ingredients, colors, and even the temperature of a dish change with the seasons. During the hot sticky months of summer, chilled food is where it’s at and whether it’s tofu, soup, or noodles, there’s a good chance you’ll find a cold preparation to help ease the oppressive heat. Soba and udon shops in Japan often have as many cold dishes as they do hot ones, and some of the best noodles I’ve ever had... 

In Japan, the ingredients, colors, and even the temperature of a dish change with the seasons. During the hot sticky months of summer, chilled food is where it’s at and whether it’s tofu, soup, or noodles, there’s a good chance you’ll find a cold preparation to help ease the oppressive heat. Soba and udon shops in Japan often have as many cold dishes as they do hot ones, and some  Read More →

Experience has taught me to be weary when I hear about Japanese-Korean fusion food. Sushi in Korean/Chinese/Vietnamese/Thai restaurants is often more about raising a restaurant’s margins than a genuine interest in making sushi. Yet as a Japanese guy that loves playing with Korean flavors I know first hand that there’s so much unexplored potential there. When I first heard about the Chef Akira …  Read More →

After a long hiatus from YouTube , I’m back with a new camera and lighting equipment:-) This was a quick salad I threw together using a couple lamb steaks, green peaches (yep you read that right), mint and mizuna greens. Somewhere between a British sunday dinner and a Southeast Asian salad, this quick meal comes together in less than 10 minutes and is spot on for the sweltering heat we got here in New York over the weekend. The salad of... 

For as long as I can remember my 3 passions in life were food, travel and making the world a better place. Being able to do do all three for work would be my dream. When I heard Oprah is looking for a food show host, I was excited because it would not only be a way I could do the things I love, but it would also be a way for me to spread my ideas about food to a wider audience. So what’s the idea? I believe that …  Read More →