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 what you might think, Omakase is not some centuries’ old tradition like Kaiseki. It’s said to originate with sushi restaurants, where the term was popularized during the 90s. Before this, sushi restaurants had something of a high...
by krishnamagar.com | May 11, 2024 | Articles
IZAKAYA 居酒屋 Izakaya, a Japanese style pub, or bar, which translate to “stay-sake-shop”. A place to grab a drink, saty in, and get comfortable. Sounds about right, yeah! Early years Izakaya was only a liquor store, or a brewery, and they only sold alcohol, but not...
by krishnamagar.com | Apr 17, 2024 | Articles
KAISEKI 懐石 /会席 Those who have visited Japan, especially Kyoto may have heard the term ‘Kaiseki.’ In Japan, this is one of the more formal and fancy methods of dining there it is. It is considered the most refined form of washoku (Japanese cuisine), which...
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...
