A Guide to Tofu Types and What to Do With Them

I'm a Japanese and have to correct you one thing. It's a language issue. You don't call the last one, "inari". It's called "Usuage". Inari is cooked usuage for inarizushi. We have usuage (It comes in rectangular and square shape.) and atsuage. Usuage is deep fried thin tofu and atusage is deep fried thick(block) tofu. Some people call Usuage Aburaage. You can google and get the images.

Where to Get the Best Canelé in NYC

You guys don't know anything about canele. The best canele is the one from Petrosian cafe. Balthazar makes pretty good one, the rest are crap.

Pantry Essentials: All About Ponzu Sauce

I'm a Japanese and have to say that some important part of ponzu history is lacking in this article.

First of all, ponzu has never contained soy sauce or anything else, but "Dai dai" juice. That's
the origin of ponzu. I don't think you can find it in US, but in Japan, I'm sure you can still find
just real "Dai dai" juice ponzu. We mixed it soy sauce and Dai dai juice often, so in 1964, Mitsukan
made "Ponzu " "Ajitsuke" means flavor added, meaning that they added soy sauce, mirin,
etc so they can just use this as a dressing for steamed pot dishes like shabu shabu style dish.

The origin of the word Ponzu come from the word "Pons" in dutch and it was originally an alcohol
drink. Dutch in Nagasaki those days used to drink it. They mix strong alcohol from south Asian
countries called, "Akira", sugar, and Japanese citrus juice called, "Dai dai". Then, they cooked down
a bit, add some water and drank. They drank this in summer to bear the heat of summer. However,
Japanese didn't like this drink much and Pons didn't stay as an alcohol drink in Japan. Instead,
Japanese people in Nagasaki started calling Dai dai juice "Ponzu".

All these had happened in Kyushu and Kansai area. In 1967, finally, Mitsukan changed the name of
"Ponzu " to "Aji Ponzu" and started selling the product everywhere in Japan. Even then,
in Tokyo area, they were not familiar with this product and had a hard time selling it.

What I really want everybody to understand is that Ponzu literally means "Dai dai" juice, not the dressing
you find these days.ダイダイ (They say it's a bitter orange, which I don't know
it's the same thing.) It's not originally from sudachi although we can make Aji pon from sudachi too.スダチ

The 15 Best Things I Ate in Japan

Not 15 best things you ate in Japan, 15 ramen you ate in Japan. lol. Sorry, you missed lots of good food in Japan.

Sugar Rush: Acme's Beer and Bread Porridge

Seriously? Are you talking about this now??

The 8 Best Places for Afternoon Tea in New York City

Would you please let us know all those afternoon tea prices if you are going to write about them? Not all the places have the prices on their website. Thank you!

Pizza Flavored Steamed Buns: Stupid, or Genius?

We've had this even much better one in Japan for at least 25 yrs.

First Look: Dominique Ansel Bakery

Canelé looks horrible. The real canelé should not have that huge hole like that. There should be tiny holes on the bottom part. Also, their macarons were really bad.... so hard and crunchy! He is a French and should be ashamed of it. I loved the store though.

Black Bottom Peanut Butter Mousse Pie

I have a question about the peanut butter. What do you mean the separated kind? Can you tell me which peanut butter you use? Does skippy work? Thanks.

Win Tickets to 'Farm to Film to Table' at NYC Food Film Festival

the small one on 57th St & 9th Ave. In summer time, the one of the farmers has the best white peach I've seen in NY, and one of the produce farmers has the best corn in NY. The best kept secret farmers' market.

Dinner Tonight: Dan Dan Noodles

@njkori, thanks. I'm sure I can find it at Kalustyan's too. But, chinatown is much cheaper and I don't need to pay for the shipping as I live in Manhattan.

Dinner Tonight: Dan Dan Noodles

Do you know any specific store in Chinatown where I can get Sichuan peppercorns?

Our Top 10 Ice Cream and Gelato Spots in NYC This Summer

Really? You don't include Grom??

Gift Guide: For the Spicy Food Lover

Gift Guide: For the Spicy Food Lover

slideshow is not working. :-(

Fast Food International: Jollibee

Do you really need to talk about fast food chains at serious food??

Fast Food International: The Best Chocolate Cake in the World

This was actually one of the worst chocolate cake I've ever eaten in my life. Way too sweet....I don't taste chocolate.

Seriously Asian: How to Make Mochi by Hand

I don't know who made these mochi. But the real mochi have to be smooth outside like when you make a dough you say, "baby's bottom". The surface of these mochi are cracked and these are not great examples.

Sugar Rush: Olive Oil Cake and Riesling Poached Pears at Terroir

Why is Riesling poached pear is red color? They must use other wine or add something to get the color. Has anybody thought about it?

The Best Chocolate Chip Cookie In New York City

I understand what you are saying. But, if they are selling the cookies in a cookie jar or in a package, from next time, you should avoid them. Because we can never replicate the same experience.

The Best Chocolate Chip Cookie In New York City

I've eaten them all. But, I have no idea how some of them got into top 10. I don't think it's fair to judge the cookies baked freshly everyday and the cookies baked, who knows how long ago, and kept in a cookie jar or plastic bag, who knows how long. The latter taste stale. You guys are not making this fair. I tell you which one. Alice's tea cup, Yura on madison, Blue Ribbon bakery are really bad in the top 10. Also, even the same cookie taste completely different just out of the oven and cold one. I'm sure you know about this though.

good margarine

Thanks for the warning. My friend's lactose intolerance is so bad that she can't even take lactose free milk if she drinks it a lot. According to her, it says "free", but it's 99%.

good tortilla

I know, I usually make everything from scratch. But, I just don't use tortilla that often.

good tortilla

The one at integral yoga sounds very yummy and different from others! I appreciate for all your info!

good margarine

Unfortunately, some ppl have severe lactose intolerance.

good tortilla

Does anybody know any good tortilla I can buy at retail stores? I wanna use this for breakfast burrito. I live in manhattan. I can go fairway, zabar's, whole foods, Dean & Deluca or any super markets. Thanks!

good margarine

Does anybody know any very good margarine? A friend of mine can not eat butter, but still want to bake with good margarine. Thanks!

Mustard Manual: Your Guide to Mustard Varieties

Mustard is one of the oldest condiments and hasn't changed much through the years. In it's essence, mustard is combination of mixing the ground seeds of the mustard plant with liquid, but its the variety of seeds and type of liquid used that creates all the varieties of mustard we know today. More

Quick Indian Cabbage Salad

This salad of crisp cabbage, carrots, and coconut is one of those Indian dishes that takes minimal effort, doesn't involve a whole range of spices, and is ready in minutes. Dressed in an infused oil, it's the perfect side dish for a meal of rice and chicken. More

Raw Root Vegetable Salad From 'Joy of Kosher'

Root vegetables may be most often eaten in the coldest depths of winter, but I actually like them best in early spring. New carrots and radishes are a sweet counterpoint to wintered beets, breathing new life into the tired roots. Add a burst of anise-y fennel and a smattering of chopped nuts, as Jamie Geller does in her new cookbook Joy of Kosher, and you'll have a brilliantly elegant and healthy side dish. More

Coq au Vin With Veal Sausage, Thyme, and Merlot From 'Joy of Kosher'

Coq au vin was one of the first dishes that Jamie Geller learned to cook. As she tells it, her mother-in-law taught her how to gently simmer chicken in red wine sauce shortly after her wedding. The recipe in her new cookbook, Joy of Kosher, is a version of that dish—the chicken and red wine remain the same, but Geller has added slices of flavorful veal (or chicken) sausage to the mix. More

Chinese Noodles 101: The Chinese Egg Noodle Style Guide

From crispy pan-fried noodles to a bowl of wonton noodle soup, fresh Chinese egg noodles are a staple of Chinese restaurants. Just like Italian pasta or ramen, when cooked properly, they should have a firm bite and springy texture, and the wide variation in thickness and springiness makes Chinese egg noodles some of the most versatile to cook with. More

Smoky Chicken Tinga Tacos

This smoky, spicy, and earthy chicken tinga takes less work than the flavor would lead you to believe—chipotles add most of the depth, while meaty chicken thighs, canned fire-roasted tomatoes, tomatillos, and onion add layers of flavor to the sauce. More

The Best General Tso's Chicken

If the British can proudly call Chicken Tikka Masala their national dish, then surely it's time that General Tso got his chicken in our national spotlight. Everybody knows the candy-sweet take-out joint version, but I firmly believe that it has the potential to be so much more than that. How great would a homemade version of General Tso's be, with a flavor that shows some real complexity and a texture that takes that crisp-crust-juicy-center balance to the extreme? Our version does just that. More

Coconut Rice With Chicken Thighs

Why I don't cook everything in coconut milk is beyond me. It adds a rich flavor, creamy texture, and a sweetness that is perfectly at home in savory dishes. This particular one-pot recipe, made with tender chicken thighs, fresh, crunchy snow peas, and lightly spiced rice cooked in coconut milk is not from any particular tradition, but it sure is a tasty way to make a quick, weeknight meal. More

One-Skillet Cod and Kale With Ginger and Garlic

Cod and kale may seem like an unlikely combination, but, when cooked until tender, the robust green actually makes a fantastic backdrop to the delicate, white-fleshed fish. In this quick and easy one-skillet dinner, we braise dinosaur kale (also known as Tuscan kale) in an aromatic mixture of rice wine, sesame oil, garlic, and ginger, then steam fillets of codfish on top. More