Grilled Stuffed Pomfret with Green Chutney by Sonali Pradhan

Mint-Coriander chutney, also known as "Green/Hari chutney " is a popular condiment in South Asian cuisines.Green chutney is added in sandwiches /chat recipes, also a favorite accompaniment with crispy samosas and dhoklas. Today's recipe is a Grilled Stuffed Pomfret , where I have used this green chutney for stuffing the fish .You…

Sashimi Moriawase by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Sashimi Moriawase

Buri Daikon (Japanese amberjack or yellowtail simmered with daikon) by ochikeron

Buri Daikon is typical Japanese home-cooked meal! The recipe vary from home to home, so here I will write mine ;)

Prawn Koliwada -Amchi Mumbai spicy fried Prawns by Sonali Pradhan

Prawn Koliwada is a spicy Fried Prawn dish, relished as a starter in restaurants , can also be a star appetizer of your party. In contrary to the popular belief that this dish originated on the Konkan coast, it is actually a dish originated in the Sion fishing village, or koliwada in Mumbai by a north Indian immigrant from Punjab.…

Kani (Crab Sticks) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Kani (Crab Sticks)

Chirashi sushi by manabu masuda

Not many people in the us know that there are many kinds of sushi in Japan. Chirashi sushi is the second most popular sushi which we usually cook at home.

Sushi Cupcakes by Rene Astudillo

First, let’s get this out of the way: this is NOT a cupcake that looks like sushi. It is real sushi that looks like a cupcake. While visiting Honolulu during Christmas week 2013, I encountered this delicious pupu (Hawaiian for small plate dish or appetizer) at my favorite local bar. It was the perfect night to have it since I had been…

Pan-Seared Tuna with Avocado by John Spottiswood

This is a delicious recipe that we adapted from one by Tyler Florence. The combination of asian flavors explodes in your mouth but doesn't overwhelm the flavor of the tuna and avocado. It's really a fantastic combination and takes only a few minutes to prepare if you make the sauce in advance. This could be served as an appetizer or…

Haemul Pajeon (Korean Seafood Pancake) by jason kim

It's been a while since we had pajeon (literally translated pa=green onion/scallions and jeon=pancake, thus green onion pancake) since our California days with unlimited makgeolli (fermented rice wine). But for the sake of adding to our recipe list, we decided to make haemul pajeon (seafood pancake) for tonight while the kids spend…

Curry Cream Mussels by Nancy Miyasaki

Chirashi sushi by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Chirashi sushi

Smoked Salmon by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Smoked Salmon

Tuna and watermelon Salad by Robert-Gilles Martineau

This particular salad is actually called “Yukke” in Japanese, and it is inspired from Korean gastronomy, the most influential foreign gastronomy with the Chinese one in Japan’s everyday meals! “Yukke” could be roughly (many people might disagree there, sorry!) as “Tartare”. Great in summer with a glass of sake or shochu!

Sweet Red Shrimp Sashimi by Yu

If you find fresh, live sweet red shrimp, this is the best way to enjoy its sweetness.

Ten - Zaru Soba by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Ten - Zaru Soba