my wannabe kitchen

• 2013-02-09

  

  Beni-shoyu-men at Afuri, Tokyo.

• 2013-02-06

  This is the Fernando del Diego of Tokyo: master Mitsugi Yoshida makes a mean Dry Martini at the Y&M Bar Kisling in Ginza.  Days to go: Mondays, Wednesdays and Fridays. I wonder how much it would cost?

• 2013-01-30

  How to know when fish is done. Tips and tricks. 

  Source: food52.com

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  Source: thekitchn.com

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  Source: thekitchn.com

• 2013-01-29

• 2013-01-24

  This will be me starting February the 17th. 

• 2013-01-15

  

  What goes with what?

  Source: informationisbeautiful.net

• 2012-12-20

  A delicious brine made up of spices and citrus fruits for whatever kind of meat.

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  How to gut a fish. You hardly ever end up with such a  clean array. 

• 2012-12-19

  

  Love this video of NYT’s Mark Bittman and Sam Sifton cooking for friends. No stress. Just fun. Or at least so it seems. 

  Source: nyti.ms

• 2012-12-14

  

  Source: noperfectdayforbananafish

• 2012-12-12

  

  (via noperfectdayforbananafish)

  Source: productionparadise.com

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  Source: noperfectdayforbananafish

• 2012-12-03

  The first memory I have of these little babies was when I was 3 years old. It was somebody’s birthday at school and his mother brought cupcakes to school instead of bringing regular cake. Why? They’re more convenient: bite-size and prettier.

  (via modernhepburn)

  Source: howsweeteats.com