Perfect Nigiri at Home

 

 

“When it comes to nigiri, technique is everything. People train for decades to be senior chefs at the world’s best raw-fish joints—and with good reason. Nigiri is all about delicate balance: without the right pressure from your hand, sushi can fall apart on its way to your mouth; without attention to detail, delicate flavor pairings, and a little restraint, the fresh, line-caught fish you spent an arm and a leg on goes to waste. Proper technique and understanding will make or break traditional nigiri. So we asked Seattle sushi guru Taichi Kitamura of Sushi Kappo Tamura to show us the ropes.

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Secrets to Perfect Sushi Rice

 

 

“Making rice is easy, right? That’s what we’ve been told our whole lives. It’s a staple of weeknight dinners, simple yet easy to dress up, and ideal when topped with luscious raw fish. How can you mess up rice?

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Sushi Rolls with Taichi Kitamura

 

 

“Rollin’ with your homies takes on a totally new meaning with the help of Taichi Kitamura, executive chef at one of our favorite Seattle sushi destinations, Sushi Kappo Tamura. Taichi walks us through the steps of making three different types of maki: futomaki, uramaki, and hosomaki. All of them are easy and fun to make, with endless opportunities for creativity, and they’ll wow your raw-fish-loving friends any day of the week.

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Lorighittas with Jason Stoneburner

 

“Let’s play a game. Close your eyes and imagine the perfect plate of pasta. Homemade noodles rolled with loving hands, boiled to perfection in heavily salted water, and marked by all the right nooks and crannies for holding a flavorful sauce. Perhaps it’s a thick tomato ragù or a medley of seafood with garlic and white wine—maybe it’s a pesto made from the delightfully salty-sweet duo of marjoram and olives. Imagine that pasta still warm from the stove, topped with a mound of grated cheese and fragrant as all get-out. Are you hungry yet? Here’s the good news: this pasta actually exists. The pasta of your dreams—the one you’ve been drooling over in your sleep—is lorighittas.

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Choosing Oysters

 

 

One day, a very long old time ago, a precocious prehistoric person smashed open an oyster shell and slurped up its slippery meat. And just like that, an age-spanning love affair was born. We humans can’t get enough of these delicately flavored sea creatures, and it’s always been that way. Oyster farming dates back to the ancient Greeks and Romans, after all. And to this day, a plate of ice-packed freshies—washed down with some carefully paired Champagne—starts off many a celebration; it’s an edible signal that the occasion is an important one and thus calls for the greatest consumable combo on the planet.

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Shucking Oysters

 

 

Marco Pinchot of Taylor Shellfish Farms has spent years at the company ensuring it operates at the highest standard of sustainability, and he’s picked up some pretty sweet shucking skills along the way.

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Braised Pork Belly

 

 

To paraphrase Magritte, “Ceci n’est pas un plat.” For those of you who slept through French (not to mention art history) class: This is not a dish. Nope. It’s a versatile technique, rather, that you can use whenever you want some uber-tender, oh-so-tasty pork belly—a bone-sticking braise that can anchor all sorts of delicious dinners.

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Leftover Turkey Pho

 

 

Picture this: You’ve just spent the last 24 hours cooking, eating, and sleeping. You’re exhausted and your stomach hurts. Your fridge is filled to the brim with pie and other delights, and dinner rolls and biscuits are everywhere. It’s the day after Thanksgiving, and your tryptophan hangover is in full force. It was a holiday after all—you were allowed to indulge!

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