Spice Things Up With Stir-fried Pork And Coriander

Spice things up with stir-fried pork and coriander

Kazuo Yamanaka, owner of Chinese restaurant Kogetsu in Tokyo's Ikenohata district, began his training as a cook at Shisen Hanten in Roppongi, which he joined after studying Chinese history in university.

The Japanese executive chef of the restaurant trained under Kenmin Chen, the late master chef of Chinese cuisine. It was a busy place that offered set menus for lunch and banquet dishes at night.

Haruko Dan's Lamb And Coriander Keema Curry Creation

Haruko Dan's sheep and coriander keema curry creationSome of the most delicious formulas meet up by shot, and Haruko Dan's keema curry with sheep is one such fortunate example.
The 73-year-old writer thought of the first formula for "tidy up" purposes after the Dan family- - of the author Kazuo Dan (1912-1976)- - purchased a boxful of coriander in the market. Haruko utilized the extra leaves, in addition to a touch of sheep they had within reach, to ad lib and make the dish.

Coriander Adds A Final Flourish To Hong Kong White Fish Dish

Coriander adds a final flourish to Hong Kong white fish dishNovelist Kazuo Dan was an intrepid traveler, and when he was home he liked nothing better than to recreate dishes he had sampled on his visits around Japan and overseas.
Dan, who lived in Tokyo's Shakujii district, is said to have become so focused on his cooking that he gave scant attention to his deadlines for manuscripts on occasion.