by krishnamagar.com | Aug 23, 2024 | Recipes
TSUKUNE 擂鉢 A succulent, soft, juicy ground meat skewered and chargrilled, basted in sweet and savory soy sauce /yakitori sauce. Generally, Tsukune is synonymous with chicken, however, pork, fish and other meats are also in use. Do not confuse with Tsumire with...
by krishnamagar.com | Aug 20, 2024 | Articles
OMAKASE お任せ Contrary to popular belief, Omakase isn’t a centuries-old tradition like Kaiseki. It emerged in the 1990s, when sushi restaurants began adapting to Japan’s new wave of affluent diners. Before then, sushi bars were sanctuaries for true connoisseurs —...
by krishnamagar.com | May 11, 2024 | Articles
IZAKAYA 居酒屋 Izakaya — the Japanese-style pub — literally translates to “stay–sake–shop.” A place to grab a drink, settle in, and get comfortable. Sounds about right, doesn’t it? In its earliest days, the Izakaya was simply a liquor shop or brewery that sold alcohol to...
by krishnamagar.com | Apr 17, 2024 | Articles
KAISEKI 懐石 /会席 The Art of Refined Japanese Dining Those who have visited Japan — especially Kyoto — may have heard the term Kaiseki. In Japan, it represents one of the most formal and elegant styles of dining, and is often considered the highest expression of washoku,...
by krishnamagar.com | Oct 11, 2023 | Recipes
BEEF TATAKI Beef tataki is a Japanese method of preparing beef fillet that involves lightly searing the meat, slicing it thinly like sashimi, and serving it with a citrus-soy dressing. This optimised and delicious recipe includes detailed instructions for making the...
