Milan Pasta With Tomato Sauce Has A Simple But Profound Flavor

Milan pasta with tomato sauce has a simple but profound flavor

In a mansion standing in a prime location in Milan, a servant polishes silver tableware while a personal chef shows off his skills for the epicurean family that calls it home.

It's not a scene from a film, but a snippet out of the daily life that chef Tetsuo Ota experienced in his early 30s. At that time, Ota, who is now 38, worked under a company owner in the glamorous Italian city. Her house had a special room where tableware was kept. Each plate was wrapped in thin sheets of paper, and he recalls that even antique plates seemed new.

Chicken Thigh Broiled With Shinshu Miso-based Sauce

Chicken thigh broiled with Shinshu miso-based sauce

This week's recipe is for a dish that is popular among patients and staff at Weisshorn, a restaurant located in Maruko Central Hospital in Ueda, Nagano Prefecture.

The restaurant's exclusive chef is Koji Yamada, 52, whose family has run a mountain hut on Mount Jonendake in the Northern Alps.

Tofu With Walnut Sauce Features In Expanded Menu For Nara Monks

Tofu with walnut sauce features in expanded menu for Nara monks

The Shuni-e (commonly called Omizutori) ceremony has been held at Todaiji Temple in Nara since the Nara Period (710-784).

Although the large torches that shower sparks on people are famous, they are simply meant to lead the monks to the temple hall. The monks pray for the happiness of all living things and go through the cycle of penitence and prayer.

Curtis Stone's Barbecued Salmon With Poké Sauce And Sushi-style Rice

Curtis Stone's barbecued salmon with poké sauce and sushi-style rice"Perfectly cooked salmon has a crisp skin and a rosy pink centre. Try my fresh take on this classic" - Curtis Stone.

1/4 cup (60ml) soy sauce
2 tablespoons lemon juice
2 tablespoons mirin seasoning
2 1/2 teaspoons sambal oelek
1 1/2 teaspoons finely grated fresh ginger
11/2 teaspoon sesame oil
2 spring onions, finely chopped
8 Coles Deli Fresh Skin On Salmon Portions
1 1/2 tablespoon canola oil
600g watermelon, peeled, cut into 1.5cm cubes (about 4 cups)
400g frozen edamame beans or broad beans, cooked and peeled
Sushi-Style Rice with Roasted Nori & Sesame (see notes) or 4 cups steamed medium-grain rice, cooled to room temperature
1 cup coriander leaves
1 radish, cut into fine matchstick-size strips

Versatile Cups: Soba-choko Aren't Just For Dipping Sauce

Versatile cups: Soba-choko aren't just for dipping sauce

By Michiyo Horike / Yomiuri Shimbun Staff WriterARITA, Saga — Soba-choko ceramic cups usually hold sauce to dip soba noodles in, but they're actually much more versatile thanks to their simple shape and various motifs.

People who have rediscovered these qualities are using them in a variety of ways, including serving ice cream and coffee, and decorating their homes.

Oishii / Enjoy Summer Veggies As Main Dish Or Tasty Sauce

OISHII / Enjoy summer veggies as main dish or tasty sauce


In this column, chefs and cooking experts share recipes that are easy to prepare at home.

What’s the best way to prepare summer vegetables to fully appreciate their taste? Cooking expert Hatsue Shigenobu believes she’s found the answer to that question in ratatouille, or French vegetable stew.

Tempura With Ginger Sauce

Tempura with ginger sauceIngredients
1 medium (about 100g) carrot, peeled
Vegetable oil, to deep-fry
24 medium green prawns, peeled with tails left intact, deveined
1 small (about 80g) white onion, thinly sliced crossways
16 large fresh basil leaves, washed, dried
Pinch of salt
330ml (1 1/3 cups) iced water
2 egg yolks
1 1/2 tablespoons white vinegar
200g (11/3 cups) plain flour
1/2 teaspoon bicarbonate of soda
Ginger sauce
1 tablespoon vegetable oil
5cm-piece fresh ginger, peeled, finely grated
1 garlic clove, crushed
Pinch of dried chilli flakes
80ml (1/3 cup) rice wine vinegar
80ml (1/3 cup) soy sauce
60ml (1/4 cup) water

Crispy Seafood With Wasabi And Soy Dipping Sauce

Crispy seafood with wasabi and soy dipping sauceFor a gourmet starter to your Japanese fine dining menu, you can't go wrong with this decadent seafood platter.

200g cleaned baby octopus
12 Pacific oysters
1L (4 cups) vegetable oil, for deep-frying
250g boneless white fish (such as ling or flake), cut into thin strips
8 green king prawns, peeled, deveined, tails intact
Mixed salad leaves, to serve
225g (1 1/2 cups) plain flour
2 egg yolks
375ml (1 1/2 cups) iced water
wasabi & soy dipping sauce
1 quantity basic mayonnaise
3-4 teaspoons wasabi paste
1 tablespoon mirin
2 teaspoons salt-reduced soy sauce
1 teaspoon boiling water

Soba Noodles With Salmon & Ponzu Sauce

Soba noodles with salmon & ponzu sauceNeed to get dinner on the table pronto? Give this colourful dish a whirl!

2 x 150g pieces hot-smoked salmon fillet (see note)
6 spring onions
75g (1/2 cup) sesame seeds
1 lemon
1 tablespoon rice vinegar
2 tablespoons light soy sauce
275g soba noodles (see note)
300g frozen podded edamame (young green soybeans) (see note) or frozen peas
1/2 teaspoon caster sugar
1 teaspoon sesame oil