Stories by Kenji Nakamura
20 stories
Smoked Tea and Red Miso Cured Duck Breast Bowl
Discover how a quick 15-minute cure using Lapsang Souchong and dark red miso transforms duck breast into an umami bomb.
August 26, 2026
Aji Panca and Yuzu Kosho Cured Swordfish Bowl
Discover how Peruvian aji panca and Japanese yuzu kosho transform the steak of the ocean into an umami bomb.
August 24, 2026
Pan-Seared Duck Leg Carnitas Bowl with Black Garlic-Tamarind Glaze & Charred Tomatillo-Yuzu Kosho Relish
Melt-in-your-mouth duck carnitas meet a sticky black garlic-tamarind glaze and smoky yuzu kosho relish in this ultimate fusion bowl.
August 22, 2026
Guajillo-Miso Cured Hard-Seared Tofu Bowl with Charred Peach Salsa
Discover how dark red miso and fruity guajillo chiles transform humble tofu into a deeply savory, caramelized masterpiece served with smoky peach salsa.
August 20, 2026
Crispy Shio Koji Pork Belly Bowl with Charred Pineapple-Gochujang Glaze
Discover how shio koji and a smoky gochujang glaze transform humble pork belly into an unforgettable flavor bomb.
August 18, 2026
Shio Koji-Cured Wild Salmon Bowl with Charred Mango Pebre & Coconut-Dashi Rice
Wild-caught salmon gets a fast shio koji cure, rendering the flesh silky and deeply umami-rich before a hard sear, paired with coconut-dashi rice and charred mango pebre.
August 16, 2026
Shio Koji Duck Meets Mole Verde: A Cross-Continental Bowl
Crispy shio koji-cured duck breast, nutty forbidden rice, and a vibrant mole verde spiked with white miso.
August 14, 2026
Shio Koji Lamb Chop Bowl with Black Garlic-Harissa Tahini & Toasted Farro
Discover how Japanese shio koji transforms succulent lamb chops when paired with smoky black garlic-harissa tahini and nutty farro.
August 12, 2026
Crispy Shio Koji Chicken Thigh Bowl with Coconut-Turmeric Rice & Yuzu Kosho Nuoc Cham
Discover how Japanese fermentation meets Southeast Asian brightness in this ultimate flavor-packed rice bowl.
August 10, 2026
Shio Koji Skirt Steak Bowl: Where Tokyo Meets Buenos Aires and Seoul
Discover how enzyme power and cross-cultural flavors collide in this skirt steak bowl with gochujang chimichurri and furikake poblano rice.
August 8, 2026
Shio Koji-Cured Charred Octopus Bowl with Yuzu-Pimentón Finishing Oil
Where Galician pulpo meets Japanese fermentation and Peruvian boldness in one unforgettable lunch bowl.
August 6, 2026
Kombu & Shio Koji-Cured Tofu 'Gravlax' Bowl with Yuzu-Passionfruit Ponzu
Transform humble tofu into a silky, umami-packed sashimi mimic with kombu, shio koji, and a shockingly vibrant yuzu-passionfruit dressing.
August 4, 2026
Shio Koji Flash-Cured Duck Breast with Aji Panca-Plum Glaze
Discover how a quick 15-minute shio koji cure and a bold Peruvian-Japanese glaze can completely transform ordinary duck breast.
August 2, 2026
Baja-Nikkei Halibut Ceviche with Yuzu Kosho Leche de Tigre
Where the coastal crudos of Ensenada meet the precision of a Tokyo sushi counter in a fiery, umami-packed dish.
July 31, 2026
Tokyo Meets CDMX: Chilled Soba with Tomatillo-Black Sesame Emulsion
Discover how raw Mexican tomatillos and earthy Japanese black sesame paste collide to create the ultimate umami-packed summer noodle dish.
July 29, 2026
Passionfruit & Yuzu Scallop Tiradito: A Nikkei Love Letter
Scallops are delicate creatures. Here is how Japanese yuzu and Peruvian technique come together to treat them with the respect they deserve in this vibrant tiradito.
July 27, 2026
Smoky Ancho-Miso Char-Grilled Pork Shoulder with Shiso Salsa Crunch
Merging Mexican smoke and Japanese umami, this enzymatic marinade transforms tough pork shoulder into melt-in-your-mouth BBQ perfection.
July 25, 2026
Tokyo-Meets-Lima: Cast-Iron Blistered Shishitos with Aji Amarillo Crab Dynamite
We are taking the classic izakaya blistered shishito and tossing it in a Peruvian-Japanese 'dynamite' sauce. It is smoky, sweet, fiery, and completely addictive.
July 23, 2026
Smoke & Fire: Gochujang and Mezcal Jammy Eggs
I took the strict DNA of a Japanese ramen egg and threw it a wild curveball with a smoky, fiery Oaxacan-Korean cure.
July 21, 2026
Shio Koji-Cured Watermelon & Tuna Tostadas with Yuzu-Gochujang
Mexican tostadas meet Japanese precision and Korean heat in this wild, umami-packed summer bite that blurs the line between fruit and fish.
July 19, 2026