Nobu Inspirations
Have you eve been to Nobu? If you like Japanese food and are lucky enough to live in or visit a city where one of his restaurants is, you would not be disappointed with a meal there. (There are probably at least twenty around the world now.) Otherwise, buy one of his cookbooks and prepare to drool. Nobu himself (that is, Nobu Matsuhisa) has incredible combinations of foods which are not only beautiful to look at, but are uniquely delicious and made of the freshest raw ingredients. The man is a culinary genius.
So, in the absence of not being able to visit a Nobu for dinner, my husband and I decided that each Saturday night during the winter, we would attempt to prepare a Japanese meal from one of Nobu’s cookbooks. The first step is to make a list of Asian ingredients common to many recipes. I have a pretty well-stocked pantry for Western cuisine, but that didn’t include various kinds of seaweed, bonito flakes, yuzu juice, rice vinegar, ponzu, chili garlic sauce, Maui onion, udon, and yamagobo root to name a few basics. Many of these ingredients can be bought at Asian food specialty stores and some markets, but what you can’t find in a store, you can buy online. At the back of Nobu’s cookbooks, he has a list of suppliers; he also has put together some signature sauces like ceviche dressing, jalapeno dressing, onion soy dressing, teriyaki balsamic sauce, spicy lemon dressing and juzu dressing for purchase.
Preparing Japanese meals as novices isn’t that difficult, it just takes planning. Reading a recipe initially appears intimidating because many dishes require specific sauces; however, after it’s made, you realize that it wasn’t all that hard. It’s just the process of getting to know what each ingredient is, what it tastes like, and what it’s used for. As soon as that is accomplished, you’re on your way to have some fun cooking and eating your chosen recipe for the day.
Last night we had a meal of udon noodles in a dashi sauce with tempura shrimp, calamari and vegetables with slivers of nori on top. Yum! This was a less adventurous meal than usual, but we enjoyed it just the same. We have no illusions of ever attaining Nobu’s brilliance, but following his instructions and beautiful photos bring us back to the memorable meals we’ve had at his restaurant, especially one meal that he himself prepared for us.
One last thing about Japanese food: compared to other Asian cuisine, it is much healthier because there is a strong emphasis on freshness and high quality ingredients. Even though soy products like miso and soy sauce are commonly used, most dishes are not stewed in them. You can always decrease the amount of soy sauce or just choose recipes which don’t have those excito-toxins in them (see Dr. Blaylock’s newsletters about soy). The many variations of sushi, sashimi and maki feature the freshest seafood and vegetables and leave your mouth refreshed and your appetite sated.
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About Dr. Virginia
As a licensed Psychologist practicing Cognitive therapy, I work with my clients to help them identify the personal issues that are preventing them from achieving a more satisfying and well-adjusted life.
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