Tsurugyu: A Taste of Kobe Beef in Osaka, Japan
Kobe, Saga, and Matsusaka are the three most coveted beef brands in Japan. Among the three, Kobe is the most famous.
Food in Asia
Fujiya 1935: A 2 Michelin-Starred Lunch in Osaka, Japan
For me and Ren, dining at a three Michelin-starred restaurant is something that…
Gion Kappa Restaurant: A Local Favorite in Kyoto, Japan
A favorite among Kyoto locals, almost everything on their menu goes for…
Iroha: A Michelin-Starred Kaiseki Experience in Osaka, Japan
A kaiseki meal by a top Japanese chef and dinner at a Michelin star restaurant…
Trellis’ Sisig: Still Terrific After Thirty-Three Years
For me, what sets Trellis’ sisig apart, is its perfect marriage of smokiness and acidity.
Seafood Friday at Dampa sa Farmer’s Market
It’s funny. Before this blog, I would never have been caught dead at a wet market.
Ugu Bigyan’s Pottery Garden and Restaurant, Tiaong, Quezon
In awe today as I was five years ago, Ugu’s place is one of those special…
Snake, Crocodile, Kangaroo and Cambodian BBQ (Phnom Pleung)
If you ever visit Siem Reap, then I suggest you try this just once for the experience.
Ay kay Layo ng Lamayo!
Also known locally as samaral, taragbago, kitang, or tabago, danggit is a type of fish called Spinefoot or Rabbitfish in English. The term lamayo refers to a method of preparation where the fish, in this case danggit, is butterflied, soaked in vinegar with crushed garlic and black pepper, then partially dried before being packed and frozen.