My newest restaurant, Kanji Sushi Opens its door tomorrow. I think I am ready. I know I am ready. LOL. I wanted to have some light dinner, so I got myself some greenhouse tomato, burrata cheese, basil, pinch of salt and pepper with my Balsamic Red Wine Glaze! Oh, and I did drink a very nice wine to celebrate 1 year of construction finally coming to an end. I will be tied up with the opening weeks or even months before posting next post....I will try to hop back on with some cool dishes that we feature at Kanji Sushi using our sauce bottles! We have salad dressings, dipping sauces, garnishes, marinade, spicy sauce, and etc. using our bottled sauces! It will be a natural way to share my culinary philosophy at Kanji with these sauces! Stay tuned.
Sriracha shortage is no fun. I know. I love it as well. But my restaurants are not missing a beat as we have been making our chili sauces with our own....Chef Tai's Sweet & Spicy Chili Sauce. Give it a try for the next level of balanced and deep flavor!
No need to explain myself here. Classic Miso Broiled Fish from Japan can be made at your own home with my Sweet & Savory Miso Sauce. Ready to go and ready to cook in mere half day if you are in rush. If you want to do it even faster, you can marinate in a vacuum sealer for 30 minutes and will be ready to bake! This will bring true authentic Japanese Flavored Fish to your kitchen! It is used in all of Chef Tai's restaurants since 2007 and wonder why it is so popular!