there is a special place in my heart for what i call “errant foods.”
i find that when a food manages to make its way across national borders (and sometimes oceans) to establish itself in a new locale, is worth giving a try once or twice at the very least.
i firmly believe that there should be a division of anthropology devoted to the study of errant food. errant food never develops in a vacuum; it is the result of cultural interaction, which means the resulting recipes can be used as a sort of historic landmark for when, where, and how culinary traditions from different cultures collided.
garnished with red pepper, green onion, and seaweed.
reishabu: chilled pork salad.
the natural beauty of japanese mustard greens, aka mizuka.
there is something about eating meals in courses that i just can’t explain. obviously, part of the fun is that you get to cook more than you ever would just making one dish, but the ability to combine a variety of flavors over a period of time instead of in a single dish is really what draws me to it i think.
today’s dinner was exquisite. torigara tofu, reishabu, and kimchi karashi-mentaiko spaghetti were exactly what i needed tonight, and i really spared no time or effort in making the presentation great. especially my reishabu. man, i’m getting good at that.
the greatest part of my meal tonight was that, all in all, none of the food was really that hard to cook. the assembly was a little tricky, but more than anything all three of the dishes were an exercise in combining flavors that go well together in the appropriate amounts. for instance, torigara tofu can’t be too salty, and if there is too much ginger the flavor of the garlic sprouts just don’t come through like they should.
needless to say, all three of these dishes will be waiting for you in the recipe section by the end of this week should you feel like trying your luck.