tag:blogger.com,1999:blog-66283020463095716822024-03-14T05:32:04.803-07:00tk1202Takeshi Nishikawahttp://www.blogger.com/profile/15604777056816354873noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-6628302046309571682.post-72010188581269369312012-07-31T18:47:00.000-07:002012-07-31T18:47:23.904-07:00Tomato<div class="separator" style="clear: both; text-align: center;">
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This is my newest version of tomato dish. My wife and I just went up to Lancaster, PA to visit Farmers Market. The place was filled with a mountain of fresh local produce and which is what has inspired me to create this dish. This is my interpretation of classic Caprese salad. </div>
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Of course the main focus of this dish is going to be the tomato, even though some may say mozzarella and that's true and I can't argue. As my wife and I were walking through different venders, I have noticed this heirloom tomato which I had never seen before and instantly caught my attention. It is called "Indigo Rose". It was bred by Oregon State University to create a type of tomato which contains high level of antioxidant, I found out as I researched afterward. Pretty interesting. It tastes just like heirloom tomato but it looks like a jewel.</div>
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This beautiful indigo rose tomato from Lancaster Farm Fresh Cooperative is served with fresh mozzarella from Blue Ridge Dairy Company in Sterling, VA, various greens and sprouts are from Tulip Hill Farm in Holtwood, PA, black garlic and rye crumb, black pepper, Cyprus black lava sea salt, basil glass, and I placed a balsamic vinegar and extra virgin olive oil into a tube and placed within the dish so that one can use as much or as little as needed. Simple preparation, classic flavors, focusing onto each and every ingredients and execution with high precision is sometimes all it takes. </div>Takeshi Nishikawahttp://www.blogger.com/profile/15604777056816354873noreply@blogger.com1tag:blogger.com,1999:blog-6628302046309571682.post-48711550703777284962012-07-25T16:50:00.003-07:002012-07-25T16:50:30.977-07:00Squab<div class="separator" style="clear: both; text-align: center;">
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Squab</div>
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corn, blueberry, lemon balm</div>
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<br />Takeshi Nishikawahttp://www.blogger.com/profile/15604777056816354873noreply@blogger.com1tag:blogger.com,1999:blog-6628302046309571682.post-44708678078113160582012-05-03T19:50:00.000-07:002012-05-03T19:51:06.677-07:00Chicken<br />
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Flavors of Spring in Maryland, 2012.</div>
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White asparagus, radishes, ramps, peas, wood sorrels, friddlehead ferns</div>
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Pickled, glazed, blanched seasonal vegetables</div>
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Served with white asparagus veloute served table side.</div>
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<br />Takeshi Nishikawahttp://www.blogger.com/profile/15604777056816354873noreply@blogger.com1tag:blogger.com,1999:blog-6628302046309571682.post-33973320681560099622012-04-11T18:59:00.002-07:002012-04-11T19:14:36.802-07:00Melon bread<div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhowcmNFHB82QSYEyEBwfLQwAC7cNB79M4jGulAis0VQaQm5yIdkH0PwEY9_KNR1OHLHHIMaEi_UQdz1_1K8ZzEsWHNxDP-_96L3CoNWSwMj1roxfd8h-FarrDrI3xNXt-nojXf1wPK9fss/s1600/DSC_0002.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhowcmNFHB82QSYEyEBwfLQwAC7cNB79M4jGulAis0VQaQm5yIdkH0PwEY9_KNR1OHLHHIMaEi_UQdz1_1K8ZzEsWHNxDP-_96L3CoNWSwMj1roxfd8h-FarrDrI3xNXt-nojXf1wPK9fss/s320/DSC_0002.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5730328269351692610" /></a><div>Today, on my day off, I made this bread which is very popular in Japan known as Melon pan. Baking on my day off is so relaxing for me, no need to be in a hurry, no yelling, no worries. This is one of favorite bread at the same time. I remember growing up eating these guys ever since I can remember. Immediately, I took them out of the oven and smell the bread, when I took a first bite, so many memories came right back to my head so vividly. Memory associated with food is so strong anyone can even remember the small details when aroma and/or taste triggers your sense. For example with me and melon pan, I remember going to bakery after school with my mom and sister before going to grocery stores and getting few of melon pans. Memories, maybe that's one of the key ingredients in every delicious meal.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAcaIR2vgCps1lyidHqITKZ3_QjMRO4bRPmEetRl1nE1a9ybz9NscvU1hRWIUT_WPA5etmsCFtEeFBoVmPL4iNXE4cgZGjz8wNBSaCkRGRgtQrcGiwm6gc0OTG4H7P9odhJjcHBRr0ltIW/s1600/DSC_0001.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAcaIR2vgCps1lyidHqITKZ3_QjMRO4bRPmEetRl1nE1a9ybz9NscvU1hRWIUT_WPA5etmsCFtEeFBoVmPL4iNXE4cgZGjz8wNBSaCkRGRgtQrcGiwm6gc0OTG4H7P9odhJjcHBRr0ltIW/s320/DSC_0001.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5730328227315516354" /></a><br /></div>Takeshi Nishikawahttp://www.blogger.com/profile/15604777056816354873noreply@blogger.com1tag:blogger.com,1999:blog-6628302046309571682.post-22759737907772425402012-02-21T11:54:00.000-08:002012-02-21T11:59:46.955-08:00Veal tongue<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXooGnfDCGY6ISStw0UwJAtUY4UAeEZaVB9qPdLGgeOWumAPwn9irXYUYYBi5DX_alv8WRqo16HQl1hWz3sMiS4AppOmkw3AshSSgOI2_ghyphenhyphenRGim6dLte2j8DPwuLbFSx_NAg0DIjDI-J7/s320/DSC_0022.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5711680270818745058" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /><div><div style="text-align: center;"><br /></div><div><div style="text-align: left;">Beet, sweet potato, malt</div><div style="text-align: left;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigg1Ktj3fNxTYrrraSgocesB1mKHDjPttlolKWnSTs1Dk6XSoDnF3sae8fPYodC7H_vhCdoqjGh9QhvOMzNJBsx7Qk0m6Mxu9cEeIf-B5Al2_dHEAHGQNvGKphbqLL0UVG7t743vdMlp1D/s1600/DSC_0023.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigg1Ktj3fNxTYrrraSgocesB1mKHDjPttlolKWnSTs1Dk6XSoDnF3sae8fPYodC7H_vhCdoqjGh9QhvOMzNJBsx7Qk0m6Mxu9cEeIf-B5Al2_dHEAHGQNvGKphbqLL0UVG7t743vdMlp1D/s320/DSC_0023.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5711680276225971746" /></a><br /><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000ee;"><u><br /></u></span></div><br /></div></div>Takeshi Nishikawahttp://www.blogger.com/profile/15604777056816354873noreply@blogger.com0tag:blogger.com,1999:blog-6628302046309571682.post-2746221972348164722012-02-21T11:53:00.000-08:002012-02-21T11:54:35.139-08:00Lamb Breast<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-SItjKnyCDd3Wtanqye04AGTb-tWNBH8F40D9OJ1Ygi4ymrHWWM1rkuixtmv9NjzVt9CYPIAeszIJ5UQBb5Z5eKsSeHk-prk-hxpvWbRGX_gM3HGMB8aLv9gh-5G_qdzJ9QZqz2wIX0N1/s1600/DSC_0027.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-SItjKnyCDd3Wtanqye04AGTb-tWNBH8F40D9OJ1Ygi4ymrHWWM1rkuixtmv9NjzVt9CYPIAeszIJ5UQBb5Z5eKsSeHk-prk-hxpvWbRGX_gM3HGMB8aLv9gh-5G_qdzJ9QZqz2wIX0N1/s320/DSC_0027.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5711679481274107986" /></a>Cocoa, soy, sesami<div><br /></div>Takeshi Nishikawahttp://www.blogger.com/profile/15604777056816354873noreply@blogger.com1tag:blogger.com,1999:blog-6628302046309571682.post-86726663177514505692012-01-23T21:22:00.000-08:002012-01-23T21:36:27.798-08:00Cube of Aerated DashiWhat would you do if you could manipulate something that is so fragile such as a foam? This is a beginning of new idea which just came to my mind as I was staring and playing with foam in a bubble bath. It may seem like whipped gelatin foam but if you look closer, size of bubbles are larger and more uneven in comparison and as you put it in your mouth and press it in-between the roof of your mouth and your tongue, individual bubble pops and you can hear a little popping sound. This is a first trail and I am definitely going to be testing furthermore in order to achieve better result.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgGtjFrDGEArBtrUa-MJq3HGGpiIpnCHKrs9i6aiOI0nUeU1kIy2Lm8jz9Pd9LrY24oGUHkOkeOU9gBpxUti3sSzmB-58UWrn-jw5pOjJXXCq2-Lzr9oFn_Mt6oL9vpHQBr6rQb9x13MMI/s1600/DSC_0018-1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgGtjFrDGEArBtrUa-MJq3HGGpiIpnCHKrs9i6aiOI0nUeU1kIy2Lm8jz9Pd9LrY24oGUHkOkeOU9gBpxUti3sSzmB-58UWrn-jw5pOjJXXCq2-Lzr9oFn_Mt6oL9vpHQBr6rQb9x13MMI/s320/DSC_0018-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5701064844336508722" /></a>Takeshi Nishikawahttp://www.blogger.com/profile/15604777056816354873noreply@blogger.com2tag:blogger.com,1999:blog-6628302046309571682.post-78586220568913010822011-12-13T22:01:00.001-08:002012-01-06T22:53:18.752-08:00Ultra concentrated lobster glace<div>Gallons of lobster stock has been slowly reduced down to super concentrated glace and it was clarified(agar clarification method). It looks clear, dark, and viscous. It almost looks like soy sauce. It's packed with lobster flavor. Pasta, consommé base, cracker, dipping sauce for lobster spring roll, possibilities are endless. </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGNpTva-DHkf6cMpaIWkJemeeg7t0FyGwP2CTm8xmGKXUCBsovlcxxx1yzF9PMQIhRfFfdR_3lpnOS5m1SuuzasUyDTneH0n5oM6JvuWu0MsIJx0m5ifXJ6_m9ICbgV80eS26oK-zBoXxh/s1600/379461_10150449392418632_502353631_8367808_489462807_n.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGNpTva-DHkf6cMpaIWkJemeeg7t0FyGwP2CTm8xmGKXUCBsovlcxxx1yzF9PMQIhRfFfdR_3lpnOS5m1SuuzasUyDTneH0n5oM6JvuWu0MsIJx0m5ifXJ6_m9ICbgV80eS26oK-zBoXxh/s320/379461_10150449392418632_502353631_8367808_489462807_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5685860338017599234" /></a>Takeshi Nishikawahttp://www.blogger.com/profile/15604777056816354873noreply@blogger.com1tag:blogger.com,1999:blog-6628302046309571682.post-83951120800525247812011-11-29T17:31:00.000-08:002011-11-29T17:34:09.306-08:00Mochi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuEZMjPdYzvGm5TPit44ti0HZQSSkhAkM1K8hkP6eb-HX8sX3ORjbMF4dolHpo5hoKJ6LS17KwrjuQi2gcYQBMAsJCoFZY0k096Oq4PUpv0Ipqh2iVQ3hMd8mBaDyaO5UnbzpJWBMTyKiF/s1600/DSC_0047-1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuEZMjPdYzvGm5TPit44ti0HZQSSkhAkM1K8hkP6eb-HX8sX3ORjbMF4dolHpo5hoKJ6LS17KwrjuQi2gcYQBMAsJCoFZY0k096Oq4PUpv0Ipqh2iVQ3hMd8mBaDyaO5UnbzpJWBMTyKiF/s320/DSC_0047-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5680595852982086610" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmTK1rkt_Gmj0zyWDbnSOzy8UjQ_FvFwirazbUroUjLPtANgDXE1zcXu69SlsDbM2IdOb0nGn4t92zcy05XX0aM4FHLmDhy34STGBJ8gY7Q63WzBV5H7ruxsUTOBGVpgclsKEHTzhsfOe/s1600/DSC_0045-1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmTK1rkt_Gmj0zyWDbnSOzy8UjQ_FvFwirazbUroUjLPtANgDXE1zcXu69SlsDbM2IdOb0nGn4t92zcy05XX0aM4FHLmDhy34STGBJ8gY7Q63WzBV5H7ruxsUTOBGVpgclsKEHTzhsfOe/s320/DSC_0045-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5680595847804640018" /></a>Takeshi Nishikawahttp://www.blogger.com/profile/15604777056816354873noreply@blogger.com2tag:blogger.com,1999:blog-6628302046309571682.post-31694807935386178172011-10-25T10:42:00.000-07:002011-10-25T10:44:40.874-07:00Pumpkin<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1W5mBsS64NS4nrjBhcro_hyphenhyphenRtNfvGsUd1JBM26rSGNCm7DTcqDlHRLamiLeH658QaPBkanUJnlgSsRDfC-LxtIxgL8c1pipbd712PFNt-JZms9m5OJFraJpPASUsU0NX8z1gpRU6zz1hx/s1600/DSC_0246-1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1W5mBsS64NS4nrjBhcro_hyphenhyphenRtNfvGsUd1JBM26rSGNCm7DTcqDlHRLamiLeH658QaPBkanUJnlgSsRDfC-LxtIxgL8c1pipbd712PFNt-JZms9m5OJFraJpPASUsU0NX8z1gpRU6zz1hx/s320/DSC_0246-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5667486892936722242" /></a><div>Pumpkin cheese cake<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6V279QaURaHVzuM4WaNTvO7SmK9GgRRJ75XXsFMfIz7hSM_mYI4NgogUN231uwcfb63ponYGjRKrUUhd1FZ49_MHAgeN63m4qe86APzApJjawh-_jyJIrJ4VfXEZspAnhS13xu8H3pc3/s1600/DSC_0241-1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip6V279QaURaHVzuM4WaNTvO7SmK9GgRRJ75XXsFMfIz7hSM_mYI4NgogUN231uwcfb63ponYGjRKrUUhd1FZ49_MHAgeN63m4qe86APzApJjawh-_jyJIrJ4VfXEZspAnhS13xu8H3pc3/s320/DSC_0241-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5667486883827814050" /></a><br /></div>Takeshi Nishikawahttp://www.blogger.com/profile/15604777056816354873noreply@blogger.com0tag:blogger.com,1999:blog-6628302046309571682.post-64547843266059640742011-08-24T19:04:00.000-07:002011-08-24T19:11:26.829-07:00Pork<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgPouxi1asVYtPB3geNPq9PaiJG3useaJ2mTH1CYmMptfrtAzkEjmj71tARnyzqoqljXQnqCTh2jQK2zQuMcRsYJPnIy3I-MAD731R8b4eFXWkGaQk9DUTW8JwPxUBX2lpq-MygNVuO2Fj/s1600/DSC_0225-1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}">
<br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgPouxi1asVYtPB3geNPq9PaiJG3useaJ2mTH1CYmMptfrtAzkEjmj71tARnyzqoqljXQnqCTh2jQK2zQuMcRsYJPnIy3I-MAD731R8b4eFXWkGaQk9DUTW8JwPxUBX2lpq-MygNVuO2Fj/s320/DSC_0225-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5644609207935577122" /></a><div><div style="text-align: left;"><span class="Apple-style-span" style="color:#0000ee;"><u>
<br /></u></span></div><div>Pork tenderloin and belly</div><div>
<br /></div><div>Pepper</div><div>
<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIvWAlohVIlFtubpXHN-WB6fQNCskfIocPIAJO3xf964TJ7eaQ7-Xwatek8rgKAfhaod9bbTdvrsnjAMsthYC1CWUJ9ndaOohZ_RqWW-ZhtovW7kFf4AvM7cZ8UCdP413oAW9otwXsHfLh/s1600/DSC_0199-1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIvWAlohVIlFtubpXHN-WB6fQNCskfIocPIAJO3xf964TJ7eaQ7-Xwatek8rgKAfhaod9bbTdvrsnjAMsthYC1CWUJ9ndaOohZ_RqWW-ZhtovW7kFf4AvM7cZ8UCdP413oAW9otwXsHfLh/s320/DSC_0199-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5644609200808300370" /></a>
<br /></div>Takeshi Nishikawahttp://www.blogger.com/profile/15604777056816354873noreply@blogger.com1tag:blogger.com,1999:blog-6628302046309571682.post-73294914171873253132011-07-31T17:30:00.000-07:002011-07-31T17:52:49.084-07:00King oyster mushroom<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTU0LKxo8qnXqU9xSC9zJLPUAiHAyvZEvXHzfBW24u0bUlGgCh4Sivbr8YHlQTU2dzW9DdPelwwXef_8t2tXPa0F5UBg4rF2AxmeNM9QMcSuIFlyCZsj70bJrybEfsasMwrhmIaH6KqfOQ/s1600/DSC_0189-1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTU0LKxo8qnXqU9xSC9zJLPUAiHAyvZEvXHzfBW24u0bUlGgCh4Sivbr8YHlQTU2dzW9DdPelwwXef_8t2tXPa0F5UBg4rF2AxmeNM9QMcSuIFlyCZsj70bJrybEfsasMwrhmIaH6KqfOQ/s320/DSC_0189-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5635678728993726562" /></a>King oyster mushroom<div><br /></div><div>soy, butter, garlic</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYHqMb8sBR_2FibEQmlGj-c5frZgb-T4iijtfJWuQARdPOGPn9qkADsiLhi91yhInvP8HzIQCjJEDdaBWv6EZQhl4eUWMbAj0c4N50KQa8XNPLmi7TYVfGN4plZCTGH2dCDslwtsVL29OG/s1600/DSC_0194-1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYHqMb8sBR_2FibEQmlGj-c5frZgb-T4iijtfJWuQARdPOGPn9qkADsiLhi91yhInvP8HzIQCjJEDdaBWv6EZQhl4eUWMbAj0c4N50KQa8XNPLmi7TYVfGN4plZCTGH2dCDslwtsVL29OG/s320/DSC_0194-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5635678722404051938" /></a></div><div><div style="text-align: left;">This dish is the best vegetarian dish I have made. I didn't mean to make it vegetarian but it is very complex and has depth of flavor which people tend to think is only achievable by using stocks/glace made by animal products. Not to mention the aroma of various types of mushroom are fantastic with other component of this dish. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Growing up in Japan, smell of roasted delicious food with soy and butter floating in the air is so appetizing for me. During summer, people will cook squid, corn, and etc on plancha at firework site. You can literally smell this wonderful aroma from miles away. </div><div style="text-align: left;"><br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtFYek9TvHTFwB5sk-JY36XeVm_r31osK5ZfSPiSONhyU_htX06GjLW04zn9CnYt1MzJCs7642Nlz7WVtEVNRsWUP9te616xNWh6GSXU0JKw7LOpciD_CaWWVDGeBLRagVpzxRzeddXXOX/s1600/DSC_0190-1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtFYek9TvHTFwB5sk-JY36XeVm_r31osK5ZfSPiSONhyU_htX06GjLW04zn9CnYt1MzJCs7642Nlz7WVtEVNRsWUP9te616xNWh6GSXU0JKw7LOpciD_CaWWVDGeBLRagVpzxRzeddXXOX/s320/DSC_0190-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5635678717432646386" /></a><br /></div>Takeshi Nishikawahttp://www.blogger.com/profile/15604777056816354873noreply@blogger.com0tag:blogger.com,1999:blog-6628302046309571682.post-56656054790615141342011-07-26T20:25:00.001-07:002011-07-26T20:29:43.863-07:00Sapote<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 225px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR2ExP6PelC7I4LpWqekTycbPRTVRHbZJJC3219JZC_bQU_Uia3Fohc1yRWTuodBlF2BcqteOvx1noOrGU5ejyRhsCaueURE4_4OulQNuVYk9_xrEoqrJOEvffF_MDqJQBcQmjQRAZ_bqJ/s320/DSC_0180-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5633868591057713058" /><div><div style="text-align: left;">Sapote </div><div style="text-align: left;"><span class="Apple-tab-span" style="white-space:pre"> </span>Flavors of Mexico</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Vanilla, dulce de leche, molasses, etc</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwUKIyTeRVTauS_f02SgnduTKGrlOjn3cTaCqyfV99h1KMa8G0fCD_GPm6Ofvv2lGDNMrexPyhc596W-EXdXz3RKBgG5xjKHLAta9nMJqFR2FhTE9UDN4witfOvHde3BoUfnO4joEYJsO8/s1600/DSC_0182-1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 219px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwUKIyTeRVTauS_f02SgnduTKGrlOjn3cTaCqyfV99h1KMa8G0fCD_GPm6Ofvv2lGDNMrexPyhc596W-EXdXz3RKBgG5xjKHLAta9nMJqFR2FhTE9UDN4witfOvHde3BoUfnO4joEYJsO8/s320/DSC_0182-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5633868594452703778" /></a><br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div></div>Takeshi Nishikawahttp://www.blogger.com/profile/15604777056816354873noreply@blogger.com1tag:blogger.com,1999:blog-6628302046309571682.post-6012214841866280122011-07-21T21:57:00.000-07:002011-07-21T22:02:38.178-07:00Kabosu<div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJIArKSYbWWlaFYkSN_YrCbdHB6ir5TFMDg8CtPTki0dSFs5XFjUIgnsh8PXK2KS2nkqnuBHHk4pE4XkM_iAlK7xO58mz8_5GSBo5aYed5HXczJYcgn8YGoDguhE65wjtw7L4ktIdS2c8V/s320/DSC_0047-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5632037249137704194"></div>Kabosu cracker served with pink peppercorn and maldon salt.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Gv-NWYe3S1dmK7kBoJ1tu-I4sEjTj3DA6KVYOSwOfqaxK4_Fvdu8tlpOZMGLLzdwAa6xLnqbt4p8dqOeLfRUOSFNLh2ygRD6UqJHJLrRMvtdJWWvpRlawgex66jO9BEQmV_-_1ePRbm3/s1600/DSC_0049-1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Gv-NWYe3S1dmK7kBoJ1tu-I4sEjTj3DA6KVYOSwOfqaxK4_Fvdu8tlpOZMGLLzdwAa6xLnqbt4p8dqOeLfRUOSFNLh2ygRD6UqJHJLrRMvtdJWWvpRlawgex66jO9BEQmV_-_1ePRbm3/s320/DSC_0049-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5632037251534384946"></a><br /><div style="text-align: center;"><br /></div>Takeshi Nishikawahttp://www.blogger.com/profile/15604777056816354873noreply@blogger.com1tag:blogger.com,1999:blog-6628302046309571682.post-5357610277830010792011-07-11T19:51:00.000-07:002011-07-11T20:00:44.369-07:00Octopus<div><br /><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilllR68mbOpyKg4Evl15Xkchh3Pj0wMuAP4sWrO4KosXVvq55-OgHA6zGYQkyxgxkYf9hI2zjSAuqLTDalG_FqWJNdFksMJJuzuUl3ZNd5QQGDUaKnWNZ5TCAWlotwS8dQTA-uBkIhM3_G/s320/DSC_0149-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5628293515719639938" /></div><div><div style="text-align: center;"><div style="text-align: left;">Octopus was cooked sous vide at 85c for 4 hours with olive oil, lemon zest, dill, coriander seeds, fennel seeds, piment d'esplette, black pepper, and salt.</div><div><br /></div><div style="text-align: left;">Served with sherry vinaigrette sheet, tapioca pearl which has been compressed with caper jus, caper, anchovies, seaweed crumb, paprika.</div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipXVXUWP4F-qdaChmWuVb_nXeGBxivtimMlF2w35kC_GzQn2ZOnzhpQN3dubyjo5v237hVV66Fil7WCw2_YCjEe2jY9Cppq-cVGvc20YYyEcqx9PM-1NEJY276QpDi6weGUjI6Xjtf0fT6/s1600/DSC_0151-1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipXVXUWP4F-qdaChmWuVb_nXeGBxivtimMlF2w35kC_GzQn2ZOnzhpQN3dubyjo5v237hVV66Fil7WCw2_YCjEe2jY9Cppq-cVGvc20YYyEcqx9PM-1NEJY276QpDi6weGUjI6Xjtf0fT6/s320/DSC_0151-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5628293519282968626" /></a><br /><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8H4Lx3H8gwVDiEvWVMiJ9FANVEl33TzXNB4gkoNwxsuM6_E4wD_g6-o585JDjSIpQzVk9KyGQzU6sG0b3uI5aXhs0-4WSmuQ8nvhyphenhyphenl1dbJky5fOaPsRG69fPC18MSIszIt2uT6BUpJ5y6/s1600/DSC_0137-1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8H4Lx3H8gwVDiEvWVMiJ9FANVEl33TzXNB4gkoNwxsuM6_E4wD_g6-o585JDjSIpQzVk9KyGQzU6sG0b3uI5aXhs0-4WSmuQ8nvhyphenhyphenl1dbJky5fOaPsRG69fPC18MSIszIt2uT6BUpJ5y6/s320/DSC_0137-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5628293507502040674" /></a><br /></div></div>Takeshi Nishikawahttp://www.blogger.com/profile/15604777056816354873noreply@blogger.com1tag:blogger.com,1999:blog-6628302046309571682.post-11389541622717502202011-05-08T20:53:00.000-07:002011-05-08T21:22:01.142-07:00Coconut<div>Nothing else. </div><div><br /></div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ_fwDdMoaHzjDtsS8Kxcemt923Skq7uE_l5izpAPbF_q3Y7lBkpufTCj7YaA6X8t3xq8lsVwtGqEHhcQxVaXnZ9foZxFcjk7A1GgPELvNSyqMncoSsRZuKzA2ZpEJqi9kTgLWhDgLJjJo/s1600/DSC_0066-1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ_fwDdMoaHzjDtsS8Kxcemt923Skq7uE_l5izpAPbF_q3Y7lBkpufTCj7YaA6X8t3xq8lsVwtGqEHhcQxVaXnZ9foZxFcjk7A1GgPELvNSyqMncoSsRZuKzA2ZpEJqi9kTgLWhDgLJjJo/s320/DSC_0066-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5604559908081016738" /></a><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ_fwDdMoaHzjDtsS8Kxcemt923Skq7uE_l5izpAPbF_q3Y7lBkpufTCj7YaA6X8t3xq8lsVwtGqEHhcQxVaXnZ9foZxFcjk7A1GgPELvNSyqMncoSsRZuKzA2ZpEJqi9kTgLWhDgLJjJo/s1600/DSC_0066-1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ_fwDdMoaHzjDtsS8Kxcemt923Skq7uE_l5izpAPbF_q3Y7lBkpufTCj7YaA6X8t3xq8lsVwtGqEHhcQxVaXnZ9foZxFcjk7A1GgPELvNSyqMncoSsRZuKzA2ZpEJqi9kTgLWhDgLJjJo/s1600/DSC_0066-1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>Is a great dish always very complicated? Does it always consist of many ingredients? Not necessarily, in my opinion. This dish is made from a single fresh coconut. Of course, I used sugar, salt and such but no other ingredients such as meat, fish, vegetable, spices, herbs. I wanted focus on different parts of an ingredient and maximize flavor and turning it into a great dish. It tastes like a coconut, and of course, smells like a coconut, however, texture is all completely different. It's soft, crunchy, crispy, etc. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi77imPRzsiT9qdBHIAiLA1Fr4ALNOwo20MRr9I7UIIH2IImQrkuC1QxyxC-kUcQ3RLEj418azAUw1pV6XtaWxSWbxFsGWpq8Bo5-Nwld6b7p5cecDQ0ZJmdy0K0XaXYQOWBzNRyHFQo-0S/s1600/DSC_0064-1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi77imPRzsiT9qdBHIAiLA1Fr4ALNOwo20MRr9I7UIIH2IImQrkuC1QxyxC-kUcQ3RLEj418azAUw1pV6XtaWxSWbxFsGWpq8Bo5-Nwld6b7p5cecDQ0ZJmdy0K0XaXYQOWBzNRyHFQo-0S/s320/DSC_0064-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5604559900478382562" /></a><br /></div></div>Takeshi Nishikawahttp://www.blogger.com/profile/15604777056816354873noreply@blogger.com2tag:blogger.com,1999:blog-6628302046309571682.post-44996902227014036542011-05-05T20:40:00.000-07:002011-05-05T20:43:03.368-07:00Aloe vera<div>cilantro, yogurt, kumquat</div><div><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimXvS0S-LEavtGrYt9ncemysAUVvXjk1JdfWUEeAm3pvnbZlrtyZwPqK4mNu3RE5M9TEcHlgybm6Bdk2XXofh4tslNUAv-Bo4odGR3CXdRy2wPb8KcfzbIURK5nlIVAkT6Csf6ywi6z8pP/s320/DSC_0006-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5603443392634034962" /><div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfdG6vmhHMEoX8-K-FOWTzberiKtsBvzVZCTb3c-RCgZxxq2u85n3N6kAn_hgHLOO72BbgYO2PUbP__vbIDxPFt6dwvu4-rAJBp5r9tMxjQRyItB8VfNb5Qt2J-akiC5SPqT2JpxSo0UD-/s1600/DSC_0015-1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfdG6vmhHMEoX8-K-FOWTzberiKtsBvzVZCTb3c-RCgZxxq2u85n3N6kAn_hgHLOO72BbgYO2PUbP__vbIDxPFt6dwvu4-rAJBp5r9tMxjQRyItB8VfNb5Qt2J-akiC5SPqT2JpxSo0UD-/s320/DSC_0015-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5603443394300837650" /></a></div>Takeshi Nishikawahttp://www.blogger.com/profile/15604777056816354873noreply@blogger.com1tag:blogger.com,1999:blog-6628302046309571682.post-42252352820382016532011-04-01T20:32:00.000-07:002011-04-01T20:43:32.015-07:00Turbot<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 147px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-YMQWFhhoB-GGw69-aeqgp3PQntRdFwAbDGlXpgu44xWnOQehkk6pgFDsvH-_2_hM7fQGkGBAq6EmR0aDh9bWmpQ02emRjD_132tVjlJfZHkWnWJKmw5gXwq0NgVCGUBhX6iA52WeFsw-/s320/DSC_0002-2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5590824838003170066" /><div><div style="text-align: left;">Turbot</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Asparagus, parsley, broccoli rabe</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD8Kja6A5F1RC20XBxgOdMjVqNyBfS9bMiNxUzzkrBA9EVfpVW2zMjpceoa2bXl6AsaYpxsB7Ic5TWoMAs1ods4H3gbDoNtzAZ2aMbeAfxzyXr41pw2DegZaAWrctS2FnEf-JXLhltLg9o/s1600/DSC_0010-1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 222px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD8Kja6A5F1RC20XBxgOdMjVqNyBfS9bMiNxUzzkrBA9EVfpVW2zMjpceoa2bXl6AsaYpxsB7Ic5TWoMAs1ods4H3gbDoNtzAZ2aMbeAfxzyXr41pw2DegZaAWrctS2FnEf-JXLhltLg9o/s320/DSC_0010-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5590824844395485010" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguRK3JfmyGybYETXeuQxHSjgWA3GIIkdCv5HW0R4iE8iNygdrnWCVBDwCxV18ZgJmO_JV6oQ8ANpSlhttW16ivvMQCWFBA2Y11S0gFV2nL8BpaqmLIKVcegV7lVqsZmGQeyI_F3iCj6PNI/s1600/DSC_0003-1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguRK3JfmyGybYETXeuQxHSjgWA3GIIkdCv5HW0R4iE8iNygdrnWCVBDwCxV18ZgJmO_JV6oQ8ANpSlhttW16ivvMQCWFBA2Y11S0gFV2nL8BpaqmLIKVcegV7lVqsZmGQeyI_F3iCj6PNI/s320/DSC_0003-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5590824840203058706" /></a><br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div></div>Takeshi Nishikawahttp://www.blogger.com/profile/15604777056816354873noreply@blogger.com1tag:blogger.com,1999:blog-6628302046309571682.post-11309871430947174292011-03-27T20:51:00.000-07:002011-03-27T20:53:41.737-07:00Chevre<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiImqElX_lElbjjdI4RDUs79mdij0U92rKA5MV8zEtSzq_FEGMcFpAcyROg1DmSdPVdfsByCwRFmJ3DZzkEoR_S-K09isMAzl8O8eMapmIeCwDkVn7WgFgHsZOLm4hqAbPhkwZoZtkGuEur/s1600/DSC_0007-1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiImqElX_lElbjjdI4RDUs79mdij0U92rKA5MV8zEtSzq_FEGMcFpAcyROg1DmSdPVdfsByCwRFmJ3DZzkEoR_S-K09isMAzl8O8eMapmIeCwDkVn7WgFgHsZOLm4hqAbPhkwZoZtkGuEur/s320/DSC_0007-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5588973647677174738" /></a><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiImqElX_lElbjjdI4RDUs79mdij0U92rKA5MV8zEtSzq_FEGMcFpAcyROg1DmSdPVdfsByCwRFmJ3DZzkEoR_S-K09isMAzl8O8eMapmIeCwDkVn7WgFgHsZOLm4hqAbPhkwZoZtkGuEur/s1600/DSC_0007-1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie4on2trQHf5RSmYii6Og06wf_gSgwtLRzJFyPiyl2E6aAYtp7-CqEiyyPz5RqaXBTxBsHPuInbrJEXLKaoT8s6ykf3GqEUWz9U3ntuviN1q3E9XnpCStV4cF75nngJLJVlRTj6kgmXQZI/s1600/DSC_0003-1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie4on2trQHf5RSmYii6Og06wf_gSgwtLRzJFyPiyl2E6aAYtp7-CqEiyyPz5RqaXBTxBsHPuInbrJEXLKaoT8s6ykf3GqEUWz9U3ntuviN1q3E9XnpCStV4cF75nngJLJVlRTj6kgmXQZI/s320/DSC_0003-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5588973641480711810" /></a>Cubism of Chevre</div><div><br /></div>Takeshi Nishikawahttp://www.blogger.com/profile/15604777056816354873noreply@blogger.com1tag:blogger.com,1999:blog-6628302046309571682.post-52624715332182067852011-03-17T19:53:00.000-07:002011-03-17T19:57:17.090-07:00Rainbow Trout<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr-6lytG423I3I8P_L7Cyu6ffpU0FhkyrgmG_2L-DC4scNgqzwHZ20ij4AkYtPeUPWBSVQ1j7Mhu7Vjf18w-j6djFs2jU7XblU3oB0hyphenhyphen0VEYell_vvpEG7V0UUeU5cn1h5uZHxSpNUOZhk/s320/DSC_0023-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5585248001854721442" /><div><div><div style="text-align: center;"><br /><div style="text-align: left;"><br /></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9FKB7MXjxQuU322qXuXElPbsKN8Q3ZUl24safIUj-kbHniXUC620WNtEeg4oCA6pmrddhxl7dlJmXsk-MIOuwn5QioMS4FhangiLdvd5JrKO0eJDYUbwV0zTTUFbRsSqvzBxXWdE0ZfO9/s1600/DSC_0021-1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9FKB7MXjxQuU322qXuXElPbsKN8Q3ZUl24safIUj-kbHniXUC620WNtEeg4oCA6pmrddhxl7dlJmXsk-MIOuwn5QioMS4FhangiLdvd5JrKO0eJDYUbwV0zTTUFbRsSqvzBxXWdE0ZfO9/s320/DSC_0021-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5585248009698563378" /></a><br /><div style="text-align: center;"><br /></div></div></div>Takeshi Nishikawahttp://www.blogger.com/profile/15604777056816354873noreply@blogger.com0tag:blogger.com,1999:blog-6628302046309571682.post-68242757124627850422011-02-21T22:29:00.000-08:002011-02-21T22:34:29.157-08:00Cherrystone Clam<div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMa9HbTYkLLJ1D2JXF0YBrEr7oQsPyGTpP2-FiwdGf5r5zBbxFtipGJOhiI6FR-v4-OAXAoNSxZJHzabpcwJq9ZrcAqtioX-RJXhM02Obyr5SEYVY-yCZWFke_c3wLcFyMh9gbYgOVgtUs/s320/DSC_0014-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5576397377102150130" /></div><div>Encapsulated with clam juice, white wine vinegar, brunoise of shallot which is essentially what mignonette is. On top, I garnished with lemon zest, freshly cracked black pepper, blood orange gel, and dill.</div><div><br /><div style="text-align: center;"><br /></div></div>Takeshi Nishikawahttp://www.blogger.com/profile/15604777056816354873noreply@blogger.com1tag:blogger.com,1999:blog-6628302046309571682.post-88631152238625219622011-01-10T21:46:00.000-08:002011-01-10T22:10:25.404-08:00Tranquility of Forest<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 226px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3dNaiNlwU_b6Tia6yamEdwbnG-Nw0ZsVrNkEYokQ0refyJoyB9v_zZpsVaYYS-HyYj_ypTqpGBzpr8YWw8KZVMWQG3_2gf-03Xd8at9HiyWpJ8nvp8f2AQBxF12gteuYyb_TV-H9ST_1g/s320/DSC_0001-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5560801240589299682" /><div>This is one of those dish of mine which have so many components and ingredients. One of main part of the dish is "wood pudding" let's say. First, I made wood stock with hickory wood chips(some where burnt, some are just as they are), bay leaves, eucalyptus leaves, juniper berries, sassafras, glucose, honey, a few drops of vanilla since a lot of toasted barrels made of French oaks and such contains a lot of vanillin so that I thought it would make sense to add some and also to add more complexity to the stock.</div><div style="text-align: center;"><br /></div><div>I took part of wood stock and thickened with kuzu starch and made them into balls. They have very unique texture and I don' t think it is possible to achieve it otherwise. </div><div> </div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYd2q5BKYvRy7cSEhyphenhyphenEI04bSZ1p2MErAgMqWs3_nVZoGVXdmzUU0tPGqz68DVb87lIxDeH4n2FLKnn2JZy6RDoIKdxQ-ipJ2XfkBg_6wB6AHxRKTDUcQxMrla4XqunfykOcDUDSqW1WLN7/s320/DSC_0006-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5560801236241140914" /><div>streusels made with spices such as cinnamon, mace, nutmeg, etc, yuba, malt soil, dried thyme leaves, powdered hickory smoke powder, and dark moscovado. </div><div><br /></div><div>I randomly placed these ingredients above so that every bite is different. So many layers of aroma and textures will definitely keep you want to have next bite. It's almost like an experience of walking in the woods and you can hear fallen leaves as you step on them and </div><div>aroma of smoke, wood, vegetal, earthiness. </div><div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtAyt-qHEyYHN8vHn4bgJB6lBlRszxRaX86JgYrGhZny_lnX-_dpzYhvYRoksRreD6WJ99OsiL3DMfTsGFzy1-8HIShDjcfTdsJQJleKFkVyC52OOiTCww8hx2ZNfXZ_GX3M9QJ6J6Zq7f/s1600/DSC_0003-1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtAyt-qHEyYHN8vHn4bgJB6lBlRszxRaX86JgYrGhZny_lnX-_dpzYhvYRoksRreD6WJ99OsiL3DMfTsGFzy1-8HIShDjcfTdsJQJleKFkVyC52OOiTCww8hx2ZNfXZ_GX3M9QJ6J6Zq7f/s320/DSC_0003-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5560801220255988146" /></a><br /></div>Takeshi Nishikawahttp://www.blogger.com/profile/15604777056816354873noreply@blogger.com1tag:blogger.com,1999:blog-6628302046309571682.post-57051795532121472322011-01-09T21:58:00.000-08:002011-01-10T20:07:56.152-08:00Snapper<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 224px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitrtbH4zny9y4OyGL5f6hzFkWX1c-FlaalOdbW4f92j-nz5emFkZJ1EY8om71mAbKW4NcWKtaCOgwExacDn40zTzwa_LoNyP_mLvKWeQ1A2DAFxXgH55LAkaY0qilIFPJRZdkDMkssVMDW/s320/DSC_0008-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5560433612038158770" /><div>Snapper</div><div><br /></div><div>Potato and leek soup</div><div><br /></div><div>I remembered talking with my chef in the walk-in few days about changing the set of our snapper at work and one idea was potato and leek soup. Even though we ended up choosing different set after all but I was a little interested about trying it out. When I saw snapper at fish section of local international grocery store, I just had to get it to try it out. </div><div><br /></div><div>Creamy potato puree on the bottom, olive oil poached snapper, butter, cruton, freshly ground black pepper and last but not least different types of leek. </div><div style="text-align: center;"><br /></div><div>I was looking at really close look at leek today. It's a very common ingredient here but in Japan, you don't see it very often. We have scallions and some of them are looking somewhat like baby leek but definitely not as big as leeks. Anyway, I was looking at it from different angles. I cut a little slit on from top to bottom and I started taking a layer at a time so that I can get these square sheet of leek. I sticked a large sheet into a fryer first, since I was looking </div><div>for an idea. Why not right? Deep frying sounds like a pretty good place to start. I pulled it out a couple times to see what's going on and all the sudden it started to puff up like traditional pomme souffle which I thought was very interesting. After that I started cutting strips, squares circles, etc. I also noticed on the inner side of each layer, there is a very thin film like substance and so I started to carefully peeling these films and ..... deep fried it to see what happens. As a result, I got this thin transparent and crispy film. </div><div><br /></div><div>It was pretty fun and interesting to take a look again at these common everyday ingredients in a different angle to see what else is hidden. </div><div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div></div>Takeshi Nishikawahttp://www.blogger.com/profile/15604777056816354873noreply@blogger.com0tag:blogger.com,1999:blog-6628302046309571682.post-13424155538434605672011-01-04T21:34:00.000-08:002011-01-04T21:37:46.370-08:00Coconut<div style="text-align: center;"><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxBDdCCSrTKTReS5osQd4ydQSm2opaa5qfgAC3yvVm0yKWurDMa0Za2NWnf9LkJdPt6Taz2QJIU9GBIDTMj_DTaIiSiuxcONxxPHiNBvVpEtfxv2TlWuSiUdUp7YzOUdkX1pLu14CTBEQn/s320/DSC_0007-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5558571176808976946" /><div><div style="text-align: left;">Coconut</div><div style="text-align: left;"><br /></div><div style="text-align: left;">N2O, sugar, vanilla</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Happy New Year to everyone!!</div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYwGaCdl4mfNKrSDH1KavffxCB8JmPyqezDvLpOMGJj4E2ONQEBg_YIl1pHpwnJYMCMor0ZLoBMeejUzw7Wnjg6Ctz_C234vygfEPOjhx1QEX61y65Q3eD0f2Wr6XVansq2ZCYb-37rloA/s320/DSC_0004-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5558571168965318434" /><div style="text-align: center;"><br /></div></div>Takeshi Nishikawahttp://www.blogger.com/profile/15604777056816354873noreply@blogger.com0tag:blogger.com,1999:blog-6628302046309571682.post-10478604903418287852010-12-27T14:11:00.000-08:002010-12-27T14:18:35.661-08:00Cauliflower<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVcyf8hvLyBXKWHPEYfo7g4CGZVn5PCOy-jcj1g4NBDEKdrN77AN6RXiVy5C-ehGjTIYAZtvZxQM-zK5uX9KUStQTjTnsvcBUBr79flXWNu5GLR4I5Lrx7Dx7BsaL5_N2nNl3sZnkr7KCS/s320/DSC_0060-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5555488293962383650" /><div>Cauliflower</div><div><span class="Apple-tab-span" style="white-space:pre"> </span>egg yolk, butter, truffle</div><div><br /></div><div>Cauliflower is very creamy and rich. I served with powdered butter, yolk confit, freshly ground black pepper, truffle Maldon salt. Shaved truffle would be nice as well as some form of bacon on here.</div><div style="text-align: center;"><br /></div>Takeshi Nishikawahttp://www.blogger.com/profile/15604777056816354873noreply@blogger.com1