Seafood

Hamaguri Ushio-jiru (Clear Clam Soup) for Hinamatsuri

Thumbnail image for Hamaguri Ushio-jiru (Clear Clam Soup) for Hinamatsuri

Hamaguri Ushio-jiru (Clear Clam Soup) Makes 4 servings 8 small (or 4 large) clams 4-inch square of kombu 3 1/4 cups cold water 3/4 teapoons salt mitsuba, parsley, or cilantro to garnish lemon zest, finely grated to garnish 1. To prepare the clams: Put the clams in a large bowl and cover them with heavily […]

Read More →

White Fish Miso Soup

Thumbnail image for White Fish Miso Soup

White Fish Miso Soup Makes 4 servings 3 1/2 cups dashi 7 ounce white fish fillet (use your favorite white fish), cut into 4 portions 1 – 2 scallions, thinly sliced 4 tablespoons shiro miso 1. In a pan bring the dashi stock to a boil over medium heat.  Add the fish and cook it […]

Read More →

How To Make Dashi (Basic Japanese Sea Stock)–No instant dashi granules included.

Thumbnail image for How To Make Dashi (Basic Japanese Sea Stock)–No instant dashi granules included.

Ichiban Dashi (First Sea Stock) Makes 4 cups 4 cups water 16 — 20 square inches of kombu* 1/2 cup loosely packed katsuobushi 1. Place the water and the kombu in a pot and let the kombu soak for about 15 minutes.  Place the pot over medium heat.  Right before the water starts to boil […]

Read More →

Red Snapper Tin Foil Dinner

I love a good tin foil dinner (TFD)–meat and veggies wrapped in tin foil and cooked over the hot coals of a campfire. I have some fun memories of making simple meals this way at a girls camp during the summers of my teenage years. There’s something about food cooked over a campfire and eaten […]

Read More →