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Author Archives: Mikael
Tidbits from Japan
I am working on several posts from the trip to Japan I did with Pim and David Kinch. It was a great trip. We tried a lot of restaurants, saw many incredible things and I brought back lots of food and material from Japan.
Right now I am busy trying to figure out how to ignite the binchotan [...]
Posted in Cooking 6 Comments
Kawamura – THE steakhouse in Tokyo
If I ever were to write a 50-must things to do in one’s culinary life, there are a couple of things that would be obvious choices, some of them are fries fried in horse fat, Mediterranean deep water shrimps (aristeus antennatus) directly off the boats – of course you are munching down the whole shrimp [...]
Posted in Cooking 24 Comments
Off to Japan
I am off to Japan. It is a trip I have been looking forward to for some time. We have a very interesting schedule. I have many small projects I while I am there. One of them is to find out how important the provenance of fish is in Japan. I will be blogging when [...]
Posted in Cooking Leave a comment
Crousti-bleu – That is how I want my beef
I am difficult with my beef. When in restaurants, I tried for a long time to explain in detail how I wanted it cooked, but with little success. I suppose a stressed chef hit by 40 or more covers doesn’t have the time to listen to a maitre d´ who explains what the pain in [...]
Paleo-style beef tartar
There is one ingredient that the love of to me is a litmus test if someone is a real gourmet or not. It is bone marrow. I am partly joking, but I am also partly serious. I adore bone marrow and I know only very few serious foodies who don’t share that view. I have [...]
Posted in Cooking 10 Comments
The black art of murdering fish
I have a hypothesis. I have been thinking about it for some time. It makes sense.
I assume that everyone who reads this blog knows what ike jime is. For those whose minds it has slipped for one or the other inexplicable reason, you can read about it here, here and here. Even if it hasn’t slipped [...]
Posted in Cooking 2 Comments
Scorpion of the sea with cuttlefish-“Bolognese”
When I talked to David Kinch of Manresa on the phone the other week he mentioned that he had been doing a Bolognese kind of sauce using cuttlefish instead of meat. It sounded intriguing and caught my attention. I asked him for the particulars, but he just responded, got to run Mikael, talk to you [...]
Posted in Cooking Leave a comment
Caviar of toro
Some posts ago I wrote about toro-spread with sour dough crackers. It was a great find to make spread from toro, o-toro of course. So simple as a preparation that it made me wonder why I had not thought of it before. And it was good. No, it was not just good, it was simply [...]
Posted in Cooking 4 Comments
Squids
I like squids, but I am so often, not to say always, disappointed when served them in restaurants. It is really simple, I want them fresh and I want them very gently cooked. Frankly, there are very few places that offer squids to my satisfaction. I only buy them myself when they are in the [...]
Posted in Cooking, Ingredients 12 Comments
Eating oysters and a simple way to cook them
Not everyone likes oysters. I adore them. A lot of people behave strangely when eating oysters. First they pour lemon and various condiments on the oyster to mitigate the oyster flavor. Then with a glass of wine ready in one of their hands, they take the oyster shell in the other hand, put it to their [...]
Posted in Cooking 5 Comments
Random notes from tuna land
In the spring, the blue fin tuna go the Mediterranean to mate. Many of these huge fascinating creatures have travelled from far away. Some have spent the winter here. It is during the full moons that they mate. There are fewer of them, at least the wild ones. Few seem to dispute that. Just how [...]
Posted in Cooking 4 Comments
Putting your life at stake with a meal