Tare may look like molasses, but it is actually a very flavorful soy/mirin/sake reduction which hits the trifecta of sweet, salty, and unami tastes. I have used it in a separate post as a glaze for Japanese chicken meatballs, and I have also used it to glaze beef pinwheels stuffed with scallions. I find the Read More …
When I lived in Japan, I ate a lot of excellent grilled fish, but there was one type of grilled fish which I thought was exceptionally good. That turned out to be fish which had been marinated in miso and mirin. The salt in the miso and the sugar in the mirin lightly cured the Read More …
There are two basic types of food in Japan, washoku (traditional Japanese cooking) and yoshoku (Japanese adaptations of western food). When I lived in Japan one of my favorite examples of yoshoku was Japanese potato salad. It differs from American potato salad in a number of ways, most especially the type of potato used. In Read More …