1 cup sake kasu (see Cook's Note)
3 tablespoons sugar
1 tablespoon fine sea salt
20 salmon collars (from coho, spring or sockeye salmon), scaled
1/4 cup vegetable oil, for oiling grill grates
Pickled vegetables, for serving
Cold sake, for serving
Sake kasu or simply kasu is the solid white matter that is left over after the rice mash is pressed and fermented during the sake making process. It is available through Artisan Sake Maker. Salmon collars are a natural byproduct of filleting salmon, meaning your local fishmonger or seafood counter is your best bet for finding them. Call ahead so the collars will be waiting for your arrival.
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.
Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …
Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.