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Definition: Panko

YumSugar — Wed, 11 Nov 2009 14:00:40 -0800

Panko (pronounced "pahn-ko") is the Japanese word for breadcrumbs. Unlike typical breadcrumbs, however, these have a flake-like composition and larger surface area, which achieves a crispness that's airier, less dense, and longer-lasting than their conventional counterparts.

White panko is made from crustless bread, while tan panko is made using the entire loaf. Both can be found at Asian markets, and used as a topping for fried foods or as a binding agent in dishes such as crab cakes. We've used it to incorporate texture into everything from crab dip to goat cheese and pesto macaroni.

Morimoto to Bring Yakatori to the Traveling Masses

partysugar — Wed, 21 Oct 2009 05:50:26 -0700

Iron Chef Masaharu Morimoto's got a new project in the works. Yesterday the hospitality company Delaware North Cos announced a partnership with the sushi master, with plans to launch Skewers, a new fast-casual airport restaurant chain.

Although no sushi will be on the menu, the concept will offer travelers easily portable meals like soups and salads, as well as a variety of skewered meats and vegetables.

Known as yakitori in Japan, skewers are an incredibly popular street food and Morimoto hopes to introduce the world to his interpretation of it. "Yakitori is the next big wave, I think," Morimoto said, adding confidently, "It will be very popular."

While the rollout dates and details concerning the locations have not been released, I think the idea sounds interesting. I've yet to experience yakitori and am curious to see how Morimoto translates it to the masses. How about you? Have you had yakitori? Will Morimoto's latest endeavor be a success?

Do You Like Sushi?

partysugar — Tue, 08 Sep 2009 09:15:28 -0700

Think You Know Your Ramen?

YumSugar — Fri, 13 Mar 2009 05:50:04 -0700

March is National Noodle Month, and I figured there's no pasta that epitomizes the sheer joy of eating noodles better than the toothsome, slurp-worthy dish known as ramen.

What do you know about this beloved cuisine? Find out when you take our quiz!

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Have You Ever Made Sushi?

partysugar — Mon, 09 Mar 2009 09:00:32 -0700

Brittany Murphy Starring in Ramen Film

YumSugar — Thu, 08 Jan 2009 09:00:59 -0800

One week from this Saturday, I'm going to cancel any plans and clear my schedule. Why, you might ask? Because that's the release date of The Ramen Girl, a new movie starring Brittany Murphy.

The independent movie, produced by media8, follows a young American woman (Murphy) who moves to Tokyo for her boyfriend. Upon getting dumped, she decides her life's calling is to make noodles, and seeks the guidance of a stern but wise master ramen chef. To see the trailer, read more.

I thought this was a joke - some sort of spoof - before coming to the realization that it's simply the most random movie ever to be made. Brittany Murphy? In a movie about ramen? Her lines couldn't be more cliché: "I want to cook ramen. I want to make people happy the way you do . . . There's something about the Japanese and making the perfect bowl of soup. It's kind of beautiful." It also looks to be the campiest, least convincing movie of all time. Yet somehow, if only for the food porn aspect, I'm unabashedly excited to see this movie.

One thing's for sure: I'm not going to watch this movie without having a bowl of ramen afterward. Check out the trailer below. Will you be watching The Ramen Girl?

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You Waste, You Buy

YumSugar — Fri, 12 Dec 2008 03:00:41 -0800

If your eyes are bigger than your stomach, one restaurant thinks you should pay the price for being too greedy. In an unprecedented move, Hayashi Ya, a Japanese buffet on Manhattan's Upper West Side, has begun adding a 30 percent surcharge for customers who don't finish food on their plate. In other words, the restaurant's $26.95 meal deal is all-you-can-eat - but not a bite more. According to Hayashi Ya's manager Ben Lin, the motivation behind adding a surcharge was twofold. First, it's an incentive for customers to only take what they can eat, thereby cutting down on waste. Second, it prevents the eatery from obtaining a surplus of ingredients, which hurts the restaurant's profitability.

There's been a lot of discussion over this charge, but I think it's legitimate. In this tight economy, restaurants are fighting to remain profitable. Although entire civilizations across the globe are in dire need of food, studies show that anywhere between 30 percent and 50 percent of edible food goes to waste. All factors considered, I think the surcharge is rather sensible. Do you think it's fair?

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Would You Eat This Thanksgiving Sushi?

YumSugar — Tue, 25 Nov 2008 05:30:45 -0800

Los Angeles website Angelenic reports that the Asian-Latin fusion spot Takami is serving up a seasonal turkey roll. The platter includes a roasted turkey roll wrapped in soy paper, rice seasoned with dill and chives, avocado, and asparagus. Served alongside are mashed potatoes with gravy, vegetables, cranberry sauce, and a shot of pumpkin soup. Could you roll with this Thanksgiving special?

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Definition: Ponzu

YumSugar — Mon, 06 Oct 2008 15:00:22 -0700

Ponzu
A citrus-based dressing or dipping sauce that is common in Japanese food. Thin in consistency and brown in color, this substance is made by boiling mirin, rice vinegar, fish flakes, and seaweed over heat. The liquid is then strained and mixed with yuzu juice. Ponzu has a tart flavor and is used as a dressing for grilled meats and as a dip for vegetables and sashimi, among other things.

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What Kind of Soy Sauce Do You Use?

YumSugar — Tue, 30 Sep 2008 12:15:33 -0700

Last time I went out for sushi, I debated over whether to use regular or reduced-sodium soy sauce. Reduced-sodium soy sauce is the condiment of choice for those who are watching sodium intake, as too much sodium can result in high blood pressure. Regular soy sauce, while definitely saltier, has more flavor, in my opinion. Ultimately, I opted for regular, but this prompted me to wonder what most people tend to use in their kitchens.