-
Dec 3, 2024 | 
epicurious.com | Sonoko Sakai
ArrowJump To RecipeSave RecipeSavePrintMentaiko pasta was invented by the chef of Kabe-no-Ana (Hole in the Wall), a restaurant in my old neighborhood of Shibuya in Tokyo that has been in existence since the 1950s. I used to hang out there with my girlfriends. It’s an affordable, unpretentious place that serves an amazing array of wafu pastas. I like mentaiko spaghetti because the only cooking you do is the pasta. You just toss the hot pasta in the bowl of roe, butter, and olive oil, and that’s it.
-
Dec 3, 2024 | 
epicurious.com | Sonoko Sakai
ArrowJump To RecipeSave RecipeSavePrintTamagoyaki, classic Japanese omelets, are light and lightly sweet (some store-bought ones are very sweet!) but commonly served as a side dish rather than as a dessert, traditionally with soy sauce and some grated daikon radish. What sets tamagoyaki apart from Western omelets, besides their sweetness, are their beautiful layers.
-
Oct 15, 2024 | 
splendidtable.org | Carolina Gelen |Sonoko Sakai
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food connects us all. We rely on your generous support. For as little as $5 a month, you can have a lasting impact on The Splendid Table. And, when you donate, you’ll join a community of like-minded individuals who love good food, good conversation, and kitchen companionship. Show your love for The Splendid Table with a gift today. Thank you for your support.
-
Nov 29, 2023 | 
spiritualityandpractice.com | Sonoko Sakai
Author Sonoko Sakai has worked as a recipe developer, producer, creative director, cooking teacher, lecturer, and grain activist. She moved with her parents from Tokyo to Los Angeles in the early 1970s, where one of her first memories was getting to eat an entire half cantaloupe at a diner.
-
Apr 25, 2023 | 
bonappetit.com | Sonoko Sakai
Total Time1 hour (plus 1 hour for baking and 3 hours for resting)“Many people say that ramen is about the broth,” writes cookbook author Sonoko Sakai. “As a noodle maker, I say the noodles are just as important.” It tracks, then, that we’d go to an expert like Sakai for a lesson in making ramen noodles from scratch.
-
Apr 25, 2023 | 
bonappetit.com | Sonoko Sakai
Total Time2 hours 30 minutesSure, you could make an easy vegan ramen using one of our favorite store-bought instant ramen packets—or you could make the best vegan ramen, i.e., this one, which celebrates fresh produce as much as the noodles. A true labor of love, this recipe from Sonoko Sakai, author of Japanese Home Cooking, is loaded with handmade noodles, lots of spring veg, and a flavorful broth so rich and delicious, we could drink it straight.
-
Apr 25, 2023 | 
epicurious.com | Sonoko Sakai |Anna Stockwell |Joshua Boissy |Thomas Keller
Sure, you could make an easy vegan ramen using one of our favorite store-bought instant ramen packets-or you could make the best vegan ramen, i.e., this one, which celebrates fresh produce as much as the noodles. A true labor of love, this recipe from Sonoko Sakai, author of Japanese Home Cooking, is loaded with handmade noodles, lots of spring veg, and a flavorful broth so rich and delicious, we could drink it straight.
-
Apr 25, 2023 | 
epicurious.com | Sonoko Sakai |Anna Stockwell |Joshua Boissy |Thomas Keller
"Many people say that ramen is about the broth," writes cookbook author Sonoko Sakai. "As a noodle maker, I say the noodles are just as important." It tracks, then, that we'd go to an expert like Sakai for a lesson in making ramen noodles from scratch. That's because even if there are plenty of great options for prepackaged dried, refrigerated, frozen, and even instant ramen noodles on the market today, they simply don't compare to the fresh stuff.
-
Mar 3, 2023 | 
epicurious.com | Naz Deravian |Rick Martinez |Kendra Vaculin |Sonoko Sakai
Munching on fresh green herbs with almost every meal is about as Iranian as it gets. We are a culture obsessed with digestion, and fresh herbs, such as mint, basil, and parsley, make an appearance at our table not only to brighten and lighten every bite, but to aid in the digestion of the richer main dishes. Sabzi khordan is the one dish at our table that our friends are always most intrigued by, and understandably so.
-
Jan 28, 2023 | 
newsbreak.com | Sonoko Sakai
The Kitchn+ FollowABOUTInspiring cooks, nourishing homes. This account is waiting to be claimed, and is not currently maintained by, endorsed by or affiliated with the publisher.
