Pork

Category
Ginger and Pork are BFFs!
Beef lovers, you’re going to have sit this one out, or at least be willing to get your pork on, for “buta shoga-yaki” (pork and ginger pan fry...
Tonkatsu: So, You Take a Boneless Cut of Pork and Deep Fry It…
If you love “crispy” and have come to terms with the fact that crispy, if you’re not talking about crackers, usually means deep fried, then oh...
Splish-Splash, Shabu Shabu
Splish-splash, I was giving my meat and veggies a (boiling, delicious) bath… only to all of a sudden be told that I wasn’t splish-splashing, but sha...
Nikujaga: Meat and Potatoes, Japanese Style!
Who says that Japanese food has to be all about seafood and rice? With the exploding popularity of richly marbled “Kobe Beef,” by now most people kn...
Pickle Me This: Sumotsu Puts Innards in a New Light
“Motsu” is the all-purpose term for the edible innards of what is generally assumed to be the cow and pig. Unsurprisingly, there are many types of m...
The Crispy World of Kushiage
Kushiage is, simply put, deep fried food served on sticks. In fact, “kushi” means stick, and “age” (pronounced “ah-gay”) mea...
Motsu Nabe simmers it up with some of the more interesting beef and pork cuts
Around the world, there is a culinary tradition of slow cooking tougher cuts of meat, and Japan is certainly no exception in this regards. In a land where table...