🦀 Dungeness Crab Nigiri 🦀
Miso-Garlic Mayonnaise, Shiso Leaves, Chives
The sweet ocean-y taste of Dungeness crab is complemented by the fresh herbal notes of shiso leaves – reminiscent of mint, lemon, anise, and basil. The miso mayonnaise adds creamy, nutty, garlicky, and umami characteristics. This two-bite nigiri sushi is a morsel of delight with a complex sweet/savory/herby flavor.
Dungeness crabs get their name from the port of Dungeness, Washington. They are found along the West Coast of North America, typically from Alaska’s Aleutian Islands to Point Conception, near Santa Barbara, California.
Dungeness Crab Nigiri Recipe
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Basque Matcha Cheesecake
With the addition of one single component, Japanese Matcha Green Tea Powder, the now-famous cheesecake has morphed into something completely different. Here, the cake has a gorgeous striking green color, and the flavor has also changed dramatically. The recipe brings together ingredients from Basque and Japanese cultures for a novel fusion dessert.
We’ve made Basque BURNT Cheesecake several times, and it is always a big hit. With no fruit topping, no crust and five simple ingredients – cream cheese, sugar, salt, eggs, and cream – it is astonishing how absolutely fabulous the original cheesecake actually is…it is baked in a very hot oven so the top and bottom caramelize where the insides remain soft and luxurious.
The cheesecake recipe was originally developed by Santiago Rivera, Chef of La Viña in San Sebastian, Spain. The Chef says, “Its popularity amongst our clients have become La Viña Restaurant’s Cheese Cream Cake a great classic of the San Sebastian cuisine.”
Matcha Green Tea has an intense and complex flavor profile with vegetal grassy flavors, a unique sweet nuttiness, and savory umami notes.
The vibrant green hue is due to the high concentration of chlorophyll in the leaves, a result of the bushes being covered up in shade for about 3 weeks before harvesting. The whole leaves are steamed, dried, and then finally stone ground to a fine powder.
Basque Matcha Cheesecake Recipe
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Panko Crusted Halibut over Baby Bok Choy in a Miso Broth
Togarashi and Mitsuba Garnish
Summer is the time to enjoy fresh halibut from Alaska. This pristine lean fish with mild, sweet white flesh, large flakes and a firm but tender texture naturally pairs well with Japanese ingredients; miso, tamari, mirin, and toasted sesame. Harmoniously balanced, this dish is a stellar warm weather meal.
Mitsuba, a Japanese herb with a fresh, wild, sweet flavor adds the herbaceous notes. Taberu Togarashi Furikake can be found in Japanese markets. A tasty mixture of black sesame, red pepper, salt, white sesame, dried bonito, kelp, powdered plum, powdered red perilla – it enlivens the whole dish. Serve with fluffy white rice on the side if desired.
Alaskan Halibut, Japanese Flavors Recipe
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