Rice

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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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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Bap till you drop

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Bap till you drop

Bap till you drop By Debra Samuels, Globe Correspondent November 5, 2008 In Korea, some foods trickled down from the Imperial palace and others have humbler origins. Bibimbap seems to be somewhere in the middle – a dish thought to have been introduced to Korean monarchy by the court of China, but also served to …

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Pressed Salmon Sushi

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Pressed Salmon Sushi

These sushi pieces are served on a platter sprinkled with scallions, with soy sauce. To dip the pieces, turn them salmon side down; if you dip the rice end first, the pieces fall apart. Ingredients: Rice (about 30 bite-size pieces) 2 1/2 cups short-grain white rice 2 3/4 cups water 5 tablespoons rice wine vinegar …

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What’s a Sox game without dried squid and beer?

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What’s a Sox game without dried squid and beer?

TOKYO – Peanuts! Popcorn! Squid jerky, anyone? The Boston Red Sox play their season opener nine days from now at the Tokyo Dome, once home field to their relief pitcher Hideki Okajima, a former member of the Yomiuri Giants. And instead of those sausage and onion subs on Yawkey Way, fans will be munching dried …

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Stashing cooked rice

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Stashing cooked rice

Boston Globe, October 30, 2007 Watching squirrels gathering and stashing nuts for the winter reminds me of Japanese and Korean friends filling their rice cookers to maximum capacity to make small packets of cooked rice for the freezer. When it’s time to eat, they microwave the rice until it’s steaming hot. Recently, a Korean guest did …

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Brown and white rice with black beans

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Boston Globe, October 3, 2007 Makes about 9 cups or enough to serve 9 To achieve white rice and brown rice with perfect textures, cook them separately. If you prefer to serve them separately, you’ll have about 6 cups of white (to serve 6) and 3 cups of brown (to serve 3). WHITE RICE 2 cups …

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Better than takeout

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A splash of soy sauce, a drizzle of sesame oil, a little rice wine, a smashed clove of garlic, chopped scallions, and a knob of ginger. You have the aromatic elements of a simple Chinese stir-fry. Exotic bottled sauces or even a stop at an Asian grocer aren’t essential to make an authentic dish. Stir-frying …

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Getting schooled in Korean cuisine

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CONCORD — Spatula in hand, prep cook Domingos Netos is frying dozens of sunny-side up eggs on the griddle in the open kitchen of Concord Academy’s cafeteria. Hundreds more eggs are ready on commercial-size baking sheets. But this isn’t breakfast. The eggs will top the Korean seasoned rice dish bibimbap. Dozens of bowls of this …

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