June Kitchen Notes
pickles, podcasts, and planning for produce overflow
Summer is my favorite season for kitchen experiments.
I love a stroll through the farmers market buying all the things I need for planned meals…plus all the extras just because. (So many extras!) And then, when friends show up with a bag of overflow from their CSA - “Do you want some of this?”
Yes. Always yes.
This time of year is always a little chaotic in my kitchen. There’s a sense of urgency to get creative with all the beautiful produce piled high on the counter and spilling out of the fridge. I can’t let it go to waste!
So as I lean into this season of abundance, I thought I’d share a little of what’s been on my mind and in my kitchen lately: a sashimi-worthy Tomato Tuna inspired by a friend’s overflowing CSA box last summer, two new Japanese cookbooks I’ve flagged with notes for things I can’t wait to try, and a couple of recent podcast conversations that reminded me why I love playing around in the kitchen.
Tomato Tuna Recap
In case you missed it, this month’s Bonus Edition was all about Tomato Tuna, a silky, savory plant-based take on tuna.
It starts with good tomatoes, a quick blanch-and-shock, and a no fuss marinade made with three umami-packed ingredients. The result is a simple yet versatile base you can use for sushi, sashimi, rice bowls, and more.
This Isn't Tuna. It's Tomatoes.
If you’ve read my post Why I Never Order Spicy Tuna Rolls, you already know I have strong opinions about tuna. Like, the actual fish. I didn’t mince words when it came to that frozen, unrecognizable mystery mash that shows up in so many rolls. In response, I offered a bold, spicy, plant-based alternative made from carrots.
Where I’ve Been Talking Food
I recently had the pleasure of being a guest on a couple of great podcasts. If you’ve been enjoying the more story-driven Dear Sensei posts, you’ll probably love these conversations too.
Culinary Characters Unlocked – Shattering Expectations as a Female, Black, Jewish Sushi Chef (Ep 46)
It’s always a blast when I get to sit and talk with David Page, creator of “Diners, Drive-Ins & Dives”. During our conversation, we talked about my very unlikely beginnings in sushi—from saying yes to making it before I knew what it was, to what compelled me to go to sushi school. We also explored what it’s meant for me to carve out my own path in the industry.
Listen here
Tastebuds with Deb – Culinary Creativity, Sushi & Miso Mish Mosh Soup (ep 108)
Did you know I used to own a kosher deli? Deb and I discussed my deli days and how my Jewish and Japanese food journeys became deeply entwined over the years. She asked thoughtful questions about identity and intention, and we talked about giving yourself permission to play in the kitchen again. Listen to the podcast or read the article for my Miso Mish Mash Soup recipe.
(I Plan to) Pickle Everything
Since publishing my first cookbook with Tuttle (13 years ago!), I get to occasionally review cookbooks from their lineup. (Fun author perk, right?) I’m hoping these latest picks help me use up all the extra farmers market hauls I know I’m going to impulse-buy.
So…remember when I went on that Japanese quick pickles deep dive? I still make tsukemono all the time. They’re so easy. And satisfying, especially when they’re cold and straight from the fridge on hot days.
Japanese Pickles 101
When I first started making sushi in Mississippi, I was fascinated by how often pickles appeared in Japanese cookbooks. Pickled daikon. Pickled ginger. Pickled eggplant. Pickled burdock root. But there was one small problem. I couldn’t find any of them at my local Asian market.
But I’m ready to learn something new. I haven’t done much with fermented Japanese pickles, which is exactly why these two titles caught my attention:
Nukazuke: The Japanese Art of Fermented Pickling by Nami Yamada
Nukazuke is a traditional technique that uses rice bran to create a living pickling base. I’ve always been extremely curious about this type of pickling. At a quick glance, this book makes it feel approachable. I really love that there is a seasonal pickling calendar, plenty of step-by-step photos, and an entire troubleshooting section.
Japanese Pickled Vegetables by Machiko Tateno
This one touches on several methods I’ve always wanted to try with various pickling mediums like miso, shio koji (fermented rice seasoning), and okara (soy pulp). I’m especially excited about the condiments section, which includes recipes for items I can’t always buy locally like pickled plums* and Yuzu Kosho (a citrusy pepper paste). There’s even a recipe for Grape Pickled Daikon. I’m intrigued.
I’m all set with a fermentation calendar, all kinds of fun pickling mediums to play with, and a questionable sense of following recipes as written. It’s going to be a great summer!
*By the way, you do know that umeboshi, Japanese pickled plums and plum paste, are usually not vegan, right? Bonito (skipjack tuna) flakes are often used in the pickling process.
What about you? Are you planning any wild summer food experiments? Or just have something you’re excited to cook? I’d love to hear what’s happening in your kitchen.