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On NHK World's Biz Buzz Japan today talking about some remarkable food preservation tech that could change the way restaurants operate. #tv #television #nhk #nhkworld
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Going to be on another episode of Biz Buzz Japan this Thursday/Friday on @NHKWORLD_TV. This time we're talking about food preservation tech, like a plastic bag that can make lettuce and strawberries keep for weeks, and a high-end restaurant using only prepared-frozen food. Hit the link for the schedule near you. http://buff.ly/28JHIgJ
I'll be on another episode of Biz Buzz Japan this week, airing on NHK World, June 23-24th, 2016 (depending on where you are). For this episode, Jon Kabira, Kenji Govaers, and I discuss food preservation technologies and how they're making it possible to send Japanese produce, fish and prepared foods...
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Matsukawa's soba noodles are crazy al dente. Not sure how they get the noodles so firm as buckwheat does not naturally have this texture. The dashi was good as always and infused with green yuzu zest which made it incredibly refreshing towards the end of a 13 course meal. But the thing that blew me away about this was the bowl. The bowl is hand-carved ice! As if the ice sculpting wasn't impressive enough, the ice is literally crystal clear. Not sure what kind of ninja magic they used to get it to
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+Theodore Fong Yep, that's on ice. Thanks for the rec, I'll check it out. 
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Had another phenomenal meal at Matsukawa (松川) yesterday. This time it was was their summer menu and while there was no clear favorite, almost every dish was perfect. The style here is to use extravagant ingredients and prepare them in a simple way that let's the ingredient speak for itself. This dish was an abalone nikogori, with uni, okahijiki and some speckles of green yuzu zest. The abalone was supremely tender, meaty and flavorful and paired beautifully with the creamy uni and crisp okahijiki
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Although this may look like a classic Steak au Poivre, look closer... The "steak" is a cube of tuna that's been crisped on the outside, and served with a green peppercorn and cognac sauce over a bed of creamy dijon mashed potatoes.

RECIPE: http://buff.ly/1PTdbzO

#steak #frenchfood #frenchcuisine #gourmand #gastronomia #gastronomy
Is there anything quite like a nice steak on a Friday night? Try our take on the classic french Steak au Poivre, made with luscious thick cut cubes of Bluefin tuna. [link in bio] #recipe #food #seafoodlovers #foodie #instafood #instagood #potd #delish #foodporn #TGIF #Friyay
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Box full of wagyu from Shikishima farm. Looks like I'll be having 🐄 for dinner. #beef #Japan #steak #meat
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Chicken legs marinated in a mojo before being browned. A sofrito caramelized in achiote oil, and plenty of rice to soak up all the flavor. Arroz con Pollo is one of my personal favorites, and my version is up on the site today. #f52grams #feedfeed #commontable #eeeeeats #onmytable #tastemade #forkyeah #yahoofood #huffposttaste #buzzfeast #instafeast #onthetable #vscofood #vscocook #heresmyfood #theartofslowliving #cookingram #lovefood #dailyfoodfeed #devourpower #nobsfood #feedyoursoull #chefs
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With the 4th of July coming up, here's a patriotic potato salad made with potatoes, blueberries and bacon on PBS Food this week. #4thofjuly #july4th #independanceday #recipe #recipes #patrioticrecipes #patriot #potluck #potluckrecipes
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My tricks for making an ultra-creamy hummus (think soft-serve ice cream) with great flavor on the blog this week: http://buff.ly/265nvMv
Foolproof tricks for making an ultra-creamy hummus with a soft, smooth texture and great flavor.
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This Japanese horsehair crab(毛ガニ) with woodear came out on a lotus leaf. The crab was indescribably good, with a sweet umami and firm meaty texture. Lotus leaves have an superhydrophobic surface, which makes the gelée bead into spheres as you eat it, an endless source of entertainment...#tokyo #japan #matsukawa #tokyodining #tokyorestaurants #japanesefood #japanesecuisine #kaiseki #tokyofood #tokyofoodie #gastronomia #gastronomy #toptokyorestaurants
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This is how I do salad in summer. Endive marinated in olive oil, sherry vinegar and honey, grilled until lightly charred and crisp around the edges, with honey roasted cashew clusters and gorgonzola. Simple, delicious.

RECIPE: http://buff.ly/1Uomms0
A delicious grilled endive salad with marinated char-grilled endives, honey roasted cashew nuts and gorgonzola cheese.
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I also really loved this skipjack tuna tataki @restaurant_florilege. Super fresh skipjack with great texture was charred on the outside over rice straw which imparts a mild smoke flavor and sears the exterior. This was served with pickled spring onions over spring onion ice cream, salt meringues and little dots of bitter melon. Love that chef @hiroyasu_kawate uses contrasts in temperature as seamlessly as taste and texture juxtapositions. #tokyorestaurant #japan #tokyofoodie #tokyofood #tokyo #tu
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Make good food better
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On a mission to help people connect with the world through food by making the preparation of delicious wholesome food accessible and interesting to people of all skill levels and backgrounds.