TJ Expert (66)
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Chef Morimoto’s Sticky Ribs Featured
Chef Morimoto’s Sticky Ribs
Chef Morimoto’s sticky ribs are crispy, tender, salty, and sweet, making them perfect for impressing guests at any get-together. We serve them at many of my restaurants, and I’m excited to share the recipe with you. The ribs are braised first, then dunked in cornstarch and flash-fried to make them crispy. I then douse the ribs in my tasty hoisin sweet-and-sour sauce, giving them a unique Pan-Asian twist. Whether you’re an experienced chef or a new cook, this recipe is easy to follow at home with just a few simple steps and cooking instructions. I hope you enjoy making them as much as you’ll love eating them.
Nobu Sashimi Salad with Matsuhisa Dressing Featured
Nobu Sashimi Salad with Matsuhisa Dressing
- Sea salt
- Freshly ground black pepper
- 7 ounces fresh tuna fillet
- 2 ounces assorted mixed greens
Ingredients (serves 4):
Four Decades of Rock in Japan Featured
Four Decades of Rock in Japan
Legendary Rock Photographer Bob Gruen in Japan
I first arrived in Japan with Yoko Ono in August 1974. I stood behind her as the plane door opened, and I followed her as she walked down the stairs into a crowd of photographers. She was on tour in Japan with a band of top musicians.
Mudras – Hand Seals for Happiness Featured
Mudras – Hand Seals for Happiness
Let’s begin with an exercise. Either seated or standing, take one long, conscious breath–one deep inhale and exhale. Now, make a strong fist with both of your hands and hold it for a moment. Take a mental note as you squeeze your hands. How are you feeling? How is your breath? What feelings arise?
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