Wild-caught frozen Norwegian mackerel fillets from Uwajimaya
Salt
DIRECTIONS
Thaw in sealed package in water for 20-30 minutes
Score the skin side with “X” pattern
Generously sprinkle salt on both sides. Let sit on plate lined with paper towel for 15-20 minutes.
Pat dry. Wipe away any excess water drawn out by the salt with a paper towel. Optional: splash a teaspoon of cooking rice wine over the flesh to help eliminate fish scent.
Pre-heat the Zojirushi grill for 3-4 minutes.
Line the bottom of the baking sheet with parchment paper or aluminum to ease cleaning
Place the fillets skin-side down for ~ 3 minutes until the meat turns opaque.
Flip over to skin-side up and broil another 4-5 minutes, watching closely until the skin is bubbling and golden brown.
Serve with a mound of grated daikon, and steamed white or brown rice.
Fukamushi green tea (fukamushicha, 深蒸し茶)—most commonly encountered as fukamushi sencha—is Japanese green tea that has undergone a deep, extended steaming process during initial processing. Leaf Appearance: The prolonged steam breaks down the physical cellular structure of the leaves. As a result, the dry leaf is less needle-like and contains smaller, flaky, or powdery broken leaf fragments. Flavor Profile: Fukamushi is known for low astringency, very little bitterness, and a rich, rounded sweetness with pronounced savory umami. The extended steaming degrades astringent tannins (catechins) while preserving sweet amino acids like L-theanine. Nutritional Benefit: Because tiny micro-particles of whole leaf pass through the strainer into the cup, drinking fukamushi means ingesting more water-insoluble nutrients (such as beta-carotene, vitamin E, and dietary fiber) than with whole-leaf filtered infusions.
DIRECTIONS
Heat water to 170°F.
Put 1 teaspoon (3 grams) of tea into the pot.
Pour 8 oz (250 ml) of heated water into the pot
Brew for 1 minute, and pour into a cup for drinking
Caffè Americano sits at the charming crossroads of espresso culture and the desire to linger. It has the length of a familiar black coffee, but the manners of an Italian bar: crema, aroma, and no unnecessary drama. People love it because it is easy to drink without becoming ordinary. The long black, Italian rules. Make it when you want clarity, warmth, and a cup that feels polished without trying too hard.
What you need
1 Pascucci capsule
120 ml hot water
Tools: Pascucci machine · large cup
How to make it
Fill the cup with hot water first.
Pull the espresso shot directly on top to keep the crema.
Adjust water to taste. Never the other way around.
Get it right
Warm the cup before brewing so the drink stays rounded, aromatic, and quietly luxurious from the first sip.
Add hot water gently, then brew espresso over it to preserve crema and keep the texture silky.
Choose PLACIDO DECA when you want a softer Americano with elegance, balance, and an easy evening temperament.
1 tsp of mushroom powder (flavor the water), or use veggie broth
1/2 minced carrot (optional)
Fresh cilantro for serving
Cooked basmati rice, optional for serving
DIRECTIONS
Using a 5-quart Dutch oven, heat avocado oil, and cook the onions, ginger, and garlic for 5-10 minutes over medium heat, stirring frequently until soft.
Add the spices and cook 1-2 minutes while stirring. (1 Tbsp curry powder, 1 tsp turmeric, 1/2 tsp coriander, 1/2 tsp black pepper, 1 tsp sea salt).
Add evaporated coconut milk, red lentil, water, mushroom powder, carrots, and dried peppers. Bring to a simmer over low to medium heat and cook for 25-30 minutes until lentils are tender and the dahl has thickened.
Remove from heat and serve topped with fresh cilantro over basmati rice or on its own.
1/2 tsp chili powder (adjust to your heat preference)
1 tsp salt (to taste)
Optional garnish: Fresh cilantro, a squeeze of lemon, or a dollop of yogurt
INSTRUCTIONS
Sauté the Aromatics: Set the Instant Pot to Sauté mode. Add a splash of oil. Once hot, add the diced onion and cook for 3–4 minutes until translucent. Stir in the garlic and ginger, cooking for another minute until fragrant.
Toast the Spices: Add the turmeric, cumin, and chili powder. Stir constantly for about 30 seconds to toast the spices without burning them.
Combine: Add the rinsed lentils, tomatoes, water (or broth), and salt. Scrape the bottom of the pot to ensure no bits are stuck (this prevents the “burn” notice).
Pressure Cook: Close the lid and set the valve to Sealing. Cancel the Sauté mode and select Manual/Pressure Cook on High Pressure for 10 minutes.
Release: Once the timer goes off, let the pressure release naturally for 10 minutes, then move the valve to Venting for any remaining steam.
Finish: Stir the dal vigorously; red lentils will naturally thicken and create a creamy base. If it is too thick, stir in a little warm water.
Pour water over the leaves, let steep for 1 minute
Second Steep: 15 seconds at 176° F
Third Steep: 30 – 45 seconds at 176° F
Too Bitter? Lower your water temperature or shorten the steeping time by 15 seconds next time.
Too Weak? Increase the amount of leaf rather than the temperature. High heat with Sencha often brings out “harsh” notes rather than more flavor.
Gyokuro Tea (for occasions)
Gyokuro tea, 3 grams (1 heaping tps)
Water, 200 ml (7oz), at 122°F
Pour water over the leaves, steep for 1.5 minutes
Second infusion: 30 seconds at 150° F
Third infusion, 60 seconds at 170° F
Quick Tip: If the tea tastes too “seaweed-heavy” or salty for you, drop the temperature closer to 120°F. If you want a bit more of a caffeine kick and a sharper taste, aim for 140°F.
Add mung beans to the Instant Pot with 2.5 cups of cold water. Add turmeric powder and a pinch of salt.
Cook under pressure for 10 minutes. Natural release for 15 minutes.
In a small skillet, heat the avocado oil, cumin seeds, and ginger. Add the coriander powder. Sauté for about 30 seconds, until you can smell the aroma.
Transfer the spiced oil from the skillet into the cooked dal. Stir well. Turn the heat to low and thin with water to the desired consistency. Add salt to taste. Simmer for 2-3 minutes on low heat to marry the flavors together.
Turn off heat and stir in cilantro and fresh lemons.
