Fish is one of those things that I always vow I’ll cook more of. The other day I had a fabulous miso black cod at my favourite sushi joint and it was so good I was inspired to make it at home. Black cod is buttery, rich and silky.
Summertime means sun-drenched patios and pitchers of refreshing, thirst quenching cocktails. One of my favourite places for cocktails is Guu, a local chain of Japanese izakayas. I really like Japanese cocktails-they tend to be lighter on the alcohol and there’s a big focus on fresh flavours.
The Momofuku name is a registered trademark of Momofuku and David Chang. I'm just using it (fair use?) to refer to his restaurant and cookbook.
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momofukufor2.com is where I document the little tips and tricks I learned while cooking through the Momofuku Cookbook by David Chang and Peter Meehan.
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