Articles from chrislehrer

  1. Wasabi

    Cooking Term
    Japanese root (わさび(山葵, old form 和佐比; Wasabia japonica or Eutrema japonica). Used for its pungent, horseradish-like flavor.
    Culinary Uses

    Outside of Japan, wasabi is known nearly exclusively in the form of a moist blob of green material served to accompany sushi or sashimi. In Japan, it has a somewhat wider usage, sushi being after all something of a regional food, but the root is so expensive that it is principally used similarly, i.e. with raw fish.

    To prepare fresh wasabi,...
  2. How To Cut Up A Whole Chicken French System

    There is already an excellent wiki entry on how to cut up a whole chicken. This describes the most popular American system. However, for some purposes the French system is preferable. The present article describes the latter system in brief, explaining only the differences from the American system.

    1. Remove the wishbone.

    2. Remove the outermost two sections of the wings by cutting through the joint between the upper wing and the middle.

    2a. (Optional) Break the cut wing sections: Hold...
  3. Miso Soup

    Miso soup (misoshiru 味噌汁) is one of the fundamental staples of Japanese cuisine. For many older or more traditionally-minded Japanese people, a meal isn’t complete without rice and miso soup. Fortunately, miso soup is very easy to make.

    The ingredients are very simple: dashi, miso, and garnishes.

    Dashi: for ordinary home-brew miso soup, the finest dashi is not really necessary, but the powdered stuff is really so inferior that it will not give acceptable results — sort of like...
  4. Dashi

    Dashi (出汁) is arguably the most important fundamental ingredient in Japanese cooking, the basis of misoshiru (miso soup), sauces, and simmering liquids. It is an infusion (like tea) best thought of as comparable to stock. Like stock, dashi is best made rather than purchased, and indeed most of the premade or semi-premade dashi that you can find is mediocre at best: premade dashi is to dashi as a bouillon cube is to stock. Fortunately, dashi is not difficult to make, though finding good...
  5. Santoku

    The Japanese term santoku [三得] means “three virtues,” which has a distinct Buddhist connotation. Somewhere around 1920 or so, this term was applied to a hybrid Western-style knife, manufactured in Japan and constructed with the modern Japanese housewife in mind. Far more recently, the term has come to refer to an approximate blade shape that has gained a large market-share in Western, perhaps especially American, home kitchens. Despite the hype and advertising schemes applied, the knife in...
  6. Featured

    Japanese Knives 101

    There are several wiki articles here presenting classic basics of knives, but thus far they’re all out of date. Something has changed lately — something big. That’s the advent of high-quality Japanese knives. This wiki is intended to give you some fundamental information about these knives. There are a number of people on this website who know a great deal about Japanese cutlery, who ought to join in and fix or add things.

    Table Of Contents [if anyone can figure out how to make this...