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What’s Beef: The Past, Present, and Future of Joey Chestnut and Kobayashi
theringer.comYakitori Ichimatsu's Reservation
Scallops, cherries, broccoli, gelatinous sake
Serves 4-6
Time: 2 hours 30 mins
Maple Sake Pork Belly
- 1 2-inch piece of fresh ginger, split
- 2 shallots, split
- 1 garlic bulb, split
- 11⁄2 cups sake
- 1⁄3 cup maple syrup
- 1⁄3 cup soy sauce
- 1 cup chicken stock
- 1 4x6inch piece of kombu
- 2 lbs skinless pork belly
- 1 Tbsp cornstarch
- 2 tsp water
- 2 tsp rice vinegar
- Sliced scallions, for serving
- Maple furikake, for ser
Chuck Cruz • maple sake pork belly
‘From top left,’ began Nagare, tucking the tray under his arm, ‘Miyajima oysters, simmered Kurama-style, miso-glazed baked butterburs with millet cake, bracken and bamboo shoot stew, chargrilled moroko, breast of Kyoto-reared chicken with a wasabi dressing, and vinegared Wakasa mackerel wrapped in pickled Shogoin turnip. In the bottom right you hav
... See moreJesse Kirkwood • The Kamogawa Food Detectives

‘Bromakase’ Is the New Steakhouse

Makiko was a hostess, but that can mean all kinds of different things. Some good, some not so good. Osaka is rife with drinking spots, but an address is enough to tell you what you should expect, in terms of clientele and atmosphere and hostesses. She worked in Shobashi, the neighborhood the three of us worked in for years after we ran off that nig
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