japanese food


V.21 No.33 | 8/16/2012
Surprising ingredients ...
Eric Williams ericwphoto.com

Dish Jockey

Vegan Sushi?

Loving Vegan

Like the increasingly popular vegan versions of Thai food that are popping up around town, sushi is starting to catch the Tofurky Syndrome. This is what I call the attempt to make animal-product-like food out of animal-product-free ingredients—Tofurky being, essentially, tofu in the shape, color, and arguably flavor and texture of turkey. In the Thai restaurants that go vegan, this translates into a colorful assortment of protein pretenders that you can’t help but be impressed by, even if you think it’s a bit silly.

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V.20 No.47 | 11/24/2011
Allure
Mina Yamashita

Mina's Dish

Side Dishing

Booze, huevos, pizza and miso

Allure

Mina takes a bite out of Allure, Matteo’s, Pizzeria Luca and Umami Sushi and Asian.
V.20 No.31 | 8/4/2011
Holy Cow owner Chris Medina
Mina Yamashita

Side Dishing

Albuquerque is busting at the seams with new eating spots. I salivate whenever I see a chain-link fence with a wind-whipped banner shouting, “Opening Soon!” But on the hunt for recently opened eateries, I also found an established treasure or two.

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V.20 No.30 | 7/28/2011
A gift set with chopstick rests, plus small dishes for soy and wasabi to accompany sushi
Mina Yamashita

Mina's Dish

Pick-Up Sticks

Getting a handle on chopsticks

While billions of Asians use chopsticks every day of their lives, here in the West, we encounter them most often in restaurants. I learned to eat with chopsticks before I was 5. My mom took two pairs of adult-sized chopsticks and whittled them down to kid-size. She painted one set blue for my younger brother, and one set pink for me. These were special and much better balanced for our small hands.
V.20 No.15 | 4/14/2011
Nigiri
Sergio Salvador salvadorphoto.com

Restaurant Review

Japanese Kitchen

Hidden treasures await

Japanese Kitchen is doing something right. The well-established restaurant has barley a glimpse of street view—and from Americas Parkway, at that. Buried in a nondescript business cluster across Louisiana from ABQ Uptown, Japanese Kitchen is spread between two kitty-cornered buildings that are separated by a shaded plaza. Despite their near-invisibility, Japanese Kitchen’s sushi bar and steakhouse get quite busy—even rowdy at times, especially in the teppan corner.
V.20 No.10 | 3/10/2011
Chinese dumplings
Sergio Salvador salvadorphoto.com

Restaurant Review

AmerAsia & Sumo Sushi

You say Confucius, I say Zen

Sometimes it freaks me out when Chinese restaurants serve sushi. Japanese food is light and neat, leaving nothing to chance. Prepared with short, meticulous strokes, sushi is the epitome of this culinary ethos. Meanwhile, Chinese food is created with broad, heavy, greasy strokes, unafraid of the chaos of a stir-fry. The two foods don’t belong together, and it often seems like they only end up on menus that are cynically aimed at ignorant Americans who think all Asian food is the same.
V.20 No.7 | 2/17/2011
Sautéed scallops and shrimp on a bed of hot wakame tea salad, topped with crispy fried shallots
Mina Yamashita

Mina's Dish

Cooking With Tea

Brew a world of flavor from this versatile plant

Tea has had multiple applications for centuries—but only recently by Westerners—as an exciting component in Asian cooking: to infuse flavors into meats, jazz up marinades and sauces, and to create broths and garnishes. Here, food writer Mina Yamashita shares one of her favorite recipes.
V.20 No.2 | 1/13/2011
Tempura-fried strips of hot green chile star in the New Mexico roll.
Sergio Salvador salvadorphoto.com

Restaurant Review

I Love Sushi

A fish-oiled machine

In two visits to I Love Sushi, I witnessed four birthdays. Having never partied there myself, I asked a sushi chef to fill in the blanks on why the place is such a popular birthday destination.

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V.19 No.52 | 12/30/2010
Sushi rolls and slabs of  marinated, roasted pork
Sergio Salvador salvadorphoto.com

Mina's Dish

Mom’s New Year’s Dinner

A neighborhood defines American cooking

“As American as apple pie” is a phrase I’ve heard forever. Yet every immigrant culture that makes up our melting pot contributes to a growing definition of American food. Such is the case with my family’s celebration of New Year’s Day.

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